Five Spice Chicken Steamed Buns Recipe
Servings: 1
Ingredients
- FIVE-SPICE CHICKEN BUNS (Nn Heung Gai Bow)
- 1 1/2 x To 2 c. diced chicken breast.
- 1 tsp Cornstarch
- 1/2 tsp Light soy sauce
- 1/2 tsp Dark soy sauce
- 1/2 tsp Sherry
- 1/2 tsp 5 spice pwdr
- 1/2 tsp Bean sauce
- 1/4 c. Almond slivers
- 1/4 c. Minced celery
- 1/4 c. Minced onion
- 1/2 c. Bamboo shoots
- 1 stalk green onions, minced
- 2/3 c. Chicken broth
- 1 Tbsp. Cornstarch
- 1 Tbsp. Oyster sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
- 1/2 tsp Salt
Directions
- Mix chicken with meat marinade for 1/2 hour or possibly longer. Stir fry in 1 Tbsp. till almost done. Add in vegetables and continue to stir till chicken is done. Add in sauce mix, stir till 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 4-oz can of slice mushrooms 2 c. finely diced ham 2 stalks finely diced celery 1/2 c. canned bamboo shoots, finely diced 2 stalks green onions SAUCE Mix: 2 Tbsp. cornstarch 2 Tbsp. sherry 2 Tbsp. light soy sauce 1 Tbsp. vinegar 1 Tbsp. sesame oil 1/4 c. chicken broth 1 tsp. hoisin sauce 1 tsp. oyster sauce
- Stir fry filling ingredients together for 2 min, then add in sauce mix. Stir till thickened. Refrigeratewell before wrapping.
- CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow)
- DOUGH: 1/2 recipe of basic bun dough.
- FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should have 24 3-inch sausages. [These are very good, sweet sausages. I cannot think of anything to substitute for them. S.C.]
- Divide dough into 24 balls. Roll each ball into 2-inch 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 hot place for 1 hour or possibly so.
- Steam for 10 min. Pork Sausage Buns can also be baked at 350F for 20 to 25 min. Mix beaten egg whites with a little water and sugar and brush buns (to keep crust soft). Brush with melted butter when done.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 313g | |
| Calories 210 | |
| Calories from Fat 84 | 40% |
| Total Fat 9.7g | 12% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2248mg | 94% |
| Potassium 489mg | 14% |
| Total Carbs 25.88g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.85g | 5% |
| Protein 5.65g | 9% |
