| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
|
|
**** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. |
| 1/4 |
c |
Almond slivers |
| 1/4 |
c |
Celery; chopped |
| 1/4 |
c |
Onion; chopped |
| 1/2 |
c |
Bamboo shoots |
| 2 |
|
Green onion stalks; chopped |
| 1 |
tb |
Oil 1 recipe steamed bun dough* |
| 1 1/2 |
c |
Chicken breast;diced; -=OR=- Chicken breast |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Light soy sauce |
| 1/2 |
ts |
Dark soy sauce |
| 1/2 |
ts |
Sherry |
| 1/2 |
ts |
Five spice powder |
| 1/2 |
ts |
Bean sauce |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Oyster sauce |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
DOUGH
FILLING
MEAT MARINADE
SAUCE MIXTURE
*Recipe is included in this collection. TO MAKE FILLING: Mix
chicken with meat marinade for 1/2 hour or longer. Stir fry in 1 tbsp. oil
until almost done. Add vegetables and continue to stir until chicken is
done. Add sauce mixture, stir until thickened, mix well and chill.
WRAPPING: Follow direction for steamed barbecued pork buns. BAKING:
same as curry beef buns. Do ahead notes: same as the curry buns. Source:
"Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>
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