Side Pannel
Plum Sauce Chicken Buns (Mui Jeung Gai Bow)
Plum Sauce Chicken Buns (Mui Jeung Gai Bow)
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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