Chicken Shu Mai (Siu Mai)
Thu, January 10 2008
Ingredients:
1/2 lb chicken thigh (deboned and skinless)
8 medium shrimp (peeled, deveined, and diced into small pieces)
2 black fungus (chopped into thin threads)
1/2 tablespoon finely chopped fresh ginger
1/2 tablespoon finely chopped scallion (white part only)
1/8 teaspoon sesame oil
3 dashes white pepper
1/4 teaspoon chicken bouillon powder
1/2 tablespoon corn starch
1/2 tablespoon egg white
A pinch of salt
Round wonton skin
Carrot (finely chopped) and peas (for garnishing)
Method:
Using a mini food processor, ground the chicken but make sure that it’s corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.
Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot.
Using a mini food processor, ground the chicken but make sure that it’s corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.
Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot.
