Five spice chicken buns (nn heung gai bow)

1 Servings

Ingredients

Quantity Ingredient
**** NO E ***** Karen Adler FNGP13B. Yield: 2 doz.
¼ cup Almond slivers
¼ cup Celery; chopped
¼ cup Onion; chopped
½ cup Bamboo shoots
2 Green onion stalks; chopped
1 tablespoon Oil 1 recipe steamed bun dough*
1½ cup Chicken breast;diced; -=OR=- Chicken breast
2 teaspoons Cornstarch
½ teaspoon Light soy sauce
½ teaspoon Dark soy sauce
½ teaspoon Sherry
½ teaspoon Five spice powder
½ teaspoon Bean sauce
½ cup Chicken broth
1 tablespoon Cornstarch
1 tablespoon Oyster sauce
1 teaspoon Sesame oil
1 teaspoon Sugar
½ teaspoon Salt

Directions

DOUGH

FILLING

MEAT MARINADE

SAUCE MIXTURE

*Recipe is included in this collection. TO MAKE FILLING: Mix chicken with meat marinade for ½ 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@...>

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