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.
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.
