• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Plum Sauce Chicken Buns (Mui Jeung Gai Bow)

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • **** NO E *****
  • -Karen Adler FNGP13B.
  • -Yield: 2 doz.
  • -1 recipe of the steamed
  • -barbecue pork buns
  • 1/2 c Pineapple tidbits
  • 1/4 c Carrot;diced; cooked
  • 1/4 c Green pepper; diced
  • 1/4 c Sweet mixed ginger; diced
  • 1 tb Oil

 Directions

FILLING
1 1/2 c Chicken breast;diced; -=OR=-
2 c -Chicken breast; diced

MEAT MARINADE
2 ts Cornstarch
1/2 ts Light soy sauce
1/2 ts Dark soy sauce
1/2 ts Sherry
1 tb Oil

SAUCE MIXTURE
3 tb Plum sauce
1 tb Pineapple juice
1 tb Cornstarch
1 ts Catsup
1 ts Sugar
1 ts Vinegar
1 ts Salt

TO MAKE FILLING: Mix meat with marinade for 1/2 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.

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