Steamed Chicken And Shiitake Buns Recipes

Steps:

• Rinse the chicken with cold water cleaning the cavity thoroughly. Pat dry with paper towels, being sure to dry the cavity.
• Stuff the chicken with the scallions, sliced ginger, salt, and white pepper. Wash the Chinese greens and cut the tough ends off. Heat water in wok to boiling. Place chicken on heatproof platter and steam on rack for 40 minutes on high heat.
• While chicken is steaming, place 1-quart water in a large saucepan. Bring to a boil, add the Chinese greens, and cook for 1 minute on high heat. Remove the greens and drain in a colander. Set aside.
• Remove chicken from steamer and drain the juice into a small saucepan. Discard the scallions and ginger slices. Let chicken cool for 10 minutes and then cut into bite size pieces. Arrange the chicken pieces in the center of platter.
• Add the chicken broth to the chicken juice and bring to a boil. Mix the cornstarch and water together in a small bowl, and stir into boiling chicken broth. Stir and cook until sauce is thickened. Pour the sauce over the chicken. Place the Chinese greens around the chicken pieces and serve.

Steps:

• You will also need a rice steamer and some parchment paper.
• Directions:.
• Mix yeast, flour and sug arand salt. Stir well. Add melted lard, vinegar and egg white, mix thoroughly. Result should resemble grains of sand. Add in enough water to turn dough into a ball.
• Knead for about 6-8 minutes with a dough hook in your mixer. If kneading by hand, take a little longer.
• When properly kneaded dough is not overly sticky, very smooth, pulls apart without being stringy. If you under knead your dough, it will flatten when you steam it. If you over knead your dough, it will become very hard.
• Oil up dough ball and place it in a metal bowl. Put a damp paper towel or rag over your bowl let it rest in a warm place to rise for an hour. It should double in size. If you wish, you can set your oven on the keep warm setting and place your bowl in there for an hour.
• Soak the wood ears and shiitake mushrooms in hot water to revive them. Chop them into fine pieces. Next chop your chives. Place your pork and chicken into a bowl and add all of the chopped items. Mix thoroughly. Add in seasonings.
• To test: Place a spoonful in a bowl and nuke it in the microwave. Try it out and add more seasoning as needed.
• Your filling should be relatively sticky and dry. If it is too watery, your dough will get soggy and it will be hard to fill. Make sure everything is well drained!
• Cut parchment paper to 2-3 inch squares. If your buns will be big, cut bigger squares. This will keep your buns from being stuck to your steamer.
• Knead dough to get all of the air out. Knead into sausage shapes and cut into little pieces. Flatten your dough with your hand and spoon filling into dough. Bring all edges to the center and pinch closed. Place on top of parchment paper and set in a cookie tray to rise for 30 minutes.
• Do not overstuff, buns will expand too much. Insure the bottoms of buns aren't too thin or juices from filling will make bottom soggy.
• Ready your steamer and make sure to boil extra water for steaming. Place your buns in the steamer. Steam for 15 minutes (or 20 if your buns are big) and enjoy!

Steps:

• Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
• Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
• Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
• Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

Steps:

• Heat oil in wok or large frying pan on high. Add garlic and ginger and stir-fry for 30 seconds. Add mushrooms and stir-fry for 1 -2 minutes. Allow to cool in a bowl.
• Mix mince, water chestnuts, sauce and chopped coriander into mushroom mixture, using your hands to combine.
• Place wonton wrappers on a clean surface and cover with a damp towel to prevent drying.
• Place a heaped teaspoon of filling in the middle of each wrapper. rush the edges of the wrapper with a little water. Fold in from the corners. Pinch to seal.
• Line a steamer basket with baking paper. Half fill wok or steamer base with water (ensure steamer doesn't touch water) and bring to the boil. Place wontons in batches in the steamer for 6 -7 minutes or until cooked through. Serve with sauce.
• NOTE: Works GREAT in a rice steamer lined with lettuce leaves.
• SOY CHILLI DIPPING SAUCE. Blend all ingredients together to dissolve sugar. NOTE: seed, finely diced chilli.
• HELPFUL HINT: Make in advance. Keep chilled on a tray dusted with cornflour.
• ENJOY!