Recipe - Five Spice Chicken Buns (Nn Heung Gai Bow)

**** NO E *****
Karen Adler FNGP13B.
Yield: 2 doz.
One fourth cup Almond slivers
One fourth cup Celery; chopped
One fourth cup Onion; chopped
One half cup Bamboo shoots
2 Green onion stalks; chopped
1 tablespoon Oil

DOUGH
1 recipe steamed bun dough*

FILLING
1 One half cup Chicken breast; minced ; =OR=
2 cup Chicken breast

MEAT MARINADE
2 teaspoon Cornstarch
One half teaspoon Light soy sauce
One half teaspoon Dark soy sauce
One half teaspoon Sherry
One half teaspoon Five spice powder
One half teaspoon Bean sauce

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

*Recipe is included in this collection. TO MAKE FILLING: Mix
chicken with meat marinade for One half 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 MCRecipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
steven.h.bergstein@ac.com