Plum Sauce Chicken Buns (mui Jeung Gai Bow)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** | ||
| Karen Adler FNGP13B. | ||
| Yield: 2 doz. | ||
| 1 recipe of the steamed | ||
| barbecue pork buns | ||
| 1/2 | c | Pineapple tidbits |
| 1/4 | c | Carrot, diced cooked |
| 1/4 | c | Green pepper, diced |
| 1/4 | c | Sweet mixed ginger, diced |
| 1 | T | Oil |
| 1 1/2 | c | Chicken breast, diced -=OR=- |
| 2 | c | Chicken breast diced |
| 2 | t | Cornstarch |
| 1/2 | t | Light soy sauce |
| 1/2 | t | Dark soy sauce |
| 1/2 | t | Sherry |
| 1 | T | Oil |
| 3 | T | Plum sauce |
| 1 | T | Pineapple juice |
| 1 | T | Cornstarch |
| 1 | t | Catsup |
| 1 | t | Sugar |
| 1 | t | Vinegar |
| 1 | t | Salt |
INSTRUCTIONS
TO MAKE FILLING: Mix meat with marinade for 1/2 hour or more. Stir fry in 1 tbsp. of oil until almost done. Add vegetables and stir fry for 1 minute more. 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 for the curry beef 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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Nutrition (calculated from recipe ingredients)
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Calories: 921
Calories From Fat: 345
Total Fat: 38.7g
Cholesterol: 238mg
Sodium: 3285.7mg
Potassium: 1062.3mg
Carbohydrates: 49.3g
Fiber: 2.1g
Sugar: 9.8g
Protein: 88.2g