Chicken Dim Sum Steamed Recipes

STEAMED CHICKEN AND SHIITAKE BUNS

Steps:

• Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard.
• In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces.
• Filling: In a saute pan coated with oil, saute garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool.
• Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns.
• Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes.
• In a steamer basket, steam buns for 10 to 12 minutes.

CHICKEN DIM SUM STEAMED

Steps:

• Make a stiff dough with the salt and very hot water and keep aside to rest for an hour.
• Saute the onions in a little oil and add the rest of the filling ingredients.
• Saute till the chicken is pinkish brown.
• To prepare the coriander salsa: Blanch the tomatoes in boiling water, then peel and deseed.
• Chop finely and mix with the chopped red chilli, garlic, cumin powder and coriander leaves.
• Add lime juice and salt to taste.
• To assemble: Divide the dough into 24 parts, and roll each portion into thin circles.
• Place the chicken filling in the centre and shape the dimsum using your hands.
• Bring all the sides together and shape it like a pouch.
• This is how I do it.
• I also shape them into squares and seal from the sides.
• YOu can use your own methods or even use ready wonton skins for this recipe.
• Steam for 10 to 15 minutes and serve hot with the coriander salsa.

EASY STEAM CHICKEN

Steps:

• Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
• Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

STEAMED CHICKEN AND COCONUT SHUMAI (DIM SUM)

Steps:

• In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
• Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
• Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.