Recipe - Plum Sauce Chicken Buns (Mui Jeung Gai Bow)

**** NO E *****
Karen Adler FNGP13B.
Yield: 2 doz.
1 recipe of the steamed
barbecue pork buns
One half cup Pineapple tidbits
One fourth cup Carrot; minced ; cooked
One fourth cup Green pepper; minced
One fourth cup Sweet mixed ginger; minced
1 tablespoon Oil

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

MEAT MARINADE
2 teaspoon Cornstarch
One half teaspoon Light soy sauce
One half teaspoon Dark soy sauce
One half teaspoon Sherry
1 tablespoon Oil

SAUCE MIXTURE
3 tablespoon Plum sauce
1 tablespoon Pineapple juice
1 tablespoon Cornstarch
1 teaspoon Catsup
1 teaspoon Sugar
1 teaspoon Vinegar
1 teaspoon Salt

TO MAKE FILLING: Mix meat with marinade for One half 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 MCRecipe Digest V1 #174

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