Recipe - Five-Spice Chicken Steamed Buns

FIVESPICE CHICKEN BUNS
(Nn Heung Gai Bow)

FILLING
1 One half To 2 cups minced chicken
breast.

MEAT MARINADE
1 teaspoon Cornstarch
One half teaspoon Light soy sauce
One half teaspoon Dark soy sauce
One half teaspoon Sherry
One half teaspoon 5 spice powder
One half teaspoon Bean sauce
One fourth cup Almond slivers
One fourth cup Chopped celery
One fourth cup Chopped onion
One half cup Bamboo shoots
1 Stalks green onions, chopped

SAUCE MIXTURE
2/3 cup Chicken broth
1 tablespoon Cornstarch
1 tablespoon Oyster sauce
1 teaspoon Sesame oil
1 teaspoon Sugar
One half teaspoon Salt

Mix chicken with meat marinade for One half hour or longer. Stir fry in 1
tablespoon until almost done. Add vegetables and continue to stir until
chicken is done. Add sauce mixture, stir until thickened, mix well and
chill

Stuff buns and cook as above.

BAKED HAM BUNS (For Tuey Bow)

Yield: 2 dozen

DOUGH: 1 recipe basic bun dough

FILLING: 1 4ounce can of slice mushrooms 2 cups finely minced ham 2 stalks
finely minced celery One half cup canned bamboo shoots, finely minced 2 stalks
green onions SAUCE MIXTURE: 2 tablespoons cornstarch 2 tablespoons sherry 2
tablespoons light soy sauce 1 tablespoon vinegar 1 tablespoon sesame oil
One fourth cup chicken broth 1 teaspoon hoisin sauce 1 teaspoon oyster sauce

Stir fry filling ingredients together for 2 minutes, then add sauce
mixture. Stir until thickened. Chill well before wrapping.

CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow)

DOUGH: One half recipe of basic bun dough.

FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should have
24 3inch sausages. [These are very good, sweet sausages. I can't think of
anything to substitute for them. S.C.]

Divide dough into 24 balls. Roll each ball into 2inch rounds.

Place sausage in middle and fold dough over, leaving ends open. Place seam
side down on square piece of was paper. Let rise in warm place for 1 hour
or so.

Steam for 10 minutes. Pork Sausage Buns can also be baked at 350F for 20
to 25 minutes. Mix beaten egg whites with a little water and sugar and
brush buns (to keep crust soft). Brush with melted butter when done.

From "Dim Sum" by Rhoda Yee, Taylor and Ng, San Francisco, 1977.
Distributed by Random House.

Posted by Stephen Ceideburg; January 31 1991.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini