Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

FIVE-SPICE CHICKEN BUNS (Nn-Heung Gai Bow)

-----------------------YIELD: 2 DOZEN----------------------------

----------------DOUGH: 1 RECIPE OF BASIC DOU---------------------

--------------------------FILLING-------------------------------
1 1/2 ea To 2 cups diced chicken -breast.

-----------------------MEAT MARINADE----------------------------
1 t Cornstarch 1/4 c Almond slivers
1/2 t Light soy sauce 1/4 c Chopped celery
1/2 t Dark soy sauce 1/4 c Chopped onion
1/2 t Sherry 1/2 c Bamboo shoots
1/2 t 5 spice powder 1 ea Stalks green onions, chopped
1/2 t Bean sauce

-----------------------SAUCE MIXTURE----------------------------
2/3 c Chicken broth 1 t Sesame oil
1 T Cornstarch 1 t Sugar
1 T Oyster sauce 1/2 t Salt

Mix chicken with meat marinade for 1/2 hour or longer. Stir fry in 1
tablespoon until almost done. Add vegetables and continue to stir
until chicken is done. Add sauce mixture, stir until thickened, mix
well and chill Stuff buns and cook as above. Cont' next message *
QMPro 1.0 90-8356 * New Jersey, The Garden State ++- WILDMAIL!/WC
v4.11 * Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 28.8
(1:107/614. 0) From: PAT STOCKETT Date: 02-04-95
======================================================================
==== ==== BAKED HAM BUNS (For Tuey Bow) Yield: 2 dozen DOUGH: 1
recipe basic bun dough FILLING: 1 4-ounce can of slice mushrooms 2
cups finely diced ham 2 stalks finely diced celery 1/2 cup canned
bamboo shoots, finely diced 2 stalks green onions SAUCE MIXTURE: 2
tablespoons cornstarch 2 tablespoons sherry 2 tablespoons light soy
sauce 1 tablespoon vinegar 1 tablespoon sesame oil 1/4 cup chicken
broth 1 teaspoon hoisin sauce 1 teaspoon oyster sauce Stir fry
filling ingredients together for 2 minutes, then add sauce mixture.
Stir until thickened. Chill well 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
can't 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 warm place for 1 hour or
so. Steam for 10 minutes. Pork Sausage Buns can also be baked at 350F
for 20 to 25 minutes. Mix beaten egg whites with a little water and
sugar and brush buns (to keep crust soft). Brush with melted butter
when done. From "Dim Sum" by Rhoda Yee, Taylor and Ng, San Francisco,
1977. Distributed by Random House. Posted by Stephen Ceideburg;
January 31 1991.

Submitted By PAT STOCKETT On 02-04-95

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