Plum sauce chicken buns (mui jeung gai bow)

1 Servings

Ingredients

Quantity Ingredient
**** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. 1 recipe of the steamed barbecue pork buns
½ cup Pineapple tidbits
¼ cup Carrot;diced; cooked
¼ cup Green pepper; diced
¼ cup Sweet mixed ginger; diced
1 tablespoon Oil
1½ cup Chicken breast;diced; -=OR=- Chicken breast; diced
2 teaspoons Cornstarch
½ teaspoon Light soy sauce
½ teaspoon Dark soy sauce
½ teaspoon Sherry
1 tablespoon Oil
3 tablespoons Plum sauce
1 tablespoon Pineapple juice
1 tablespoon Cornstarch
1 teaspoon Catsup
1 teaspoon Sugar
1 teaspoon Vinegar
1 teaspoon Salt

Directions

FILLING

MEAT MARINADE

SAUCE MIXTURE

TO MAKE FILLING: Mix meat with marinade for ½ 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@...>

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