1. Chicken Siew Mai
- 300-400g minced chicken
- 100g shrimp; peeled and deveined
- ½ tsp salt
- ½ tsp ground white pepper
- 2 tsp sugar
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 egg
- ¼ cup of carrots; grated
- 4 cloves garlic; minced
- 40g spring onions; chopped
- Wonton wrappers
- In a bowl, add minced chicken, shrimp, salt white pepper, sugar, oyster sauce, sesame oil, egg, grated carrot, garlic and spring onions.
- Mix them all together until well-combined.
- Once mixed, grab a Wonton skin and place about a tablespoon of the meat mixture onto it. Fold the sides upwards until a bowl-like shape is formed.
- Place 1 prawn from the mixture on top. This is so we can tell when the siew mai is ready (you’ll know once the prawn turns bright red and is cooked).
- In a bamboo steamer lined with cooking paper, add in the siew mai and leave it to cook for about 8-10 minutes.
- Once cooked, you will notice that the Wonton skin is slightly translucent and the prawns are a bright red colour.
- Remove and serve.
- 300-400 grams chicken thigh (skin off)
- 4 tbsp Hoisin/Char Siu sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 3 tbsp brown sugar
- 2 garlic cloves
- 1 inch ginger
- 1 tsp Chinese five spice powder
- Pinch of white pepper
- 1 medium size white onion; diced
- 2 cloves garlic; chopped
- 300g pau flour
- 70g white sugar
- 9g baking powder
- 7g instant yeast
- 150ml warm water
- 2 tbsp vegetable oil
- In a blender, add in the ingredients for the chicken marinade and blend into a smooth paste.
- Add the marinade to the chicken and let it marinate for at least 4 hours.
- Remove any excess marinate, place the chicken in a pan and cook for 6 minutes on each side on medium to high - turning every minute. Set aside to cool before cutting up into small pieces.
- To make the filling, add in some oil in a pan and saute the white onion and garlic until translucent. Remove and add in the excess char siu marinate and cook until thicken.
- Once it has thickened, add in the chopped up chicken and stir to combine. Leave to cool.
- In a small jug, add in yeast, water and sugar. Stir to combine and leave it to bubble.
- In a stand mixer, add in flour, baking powder and vegetable oil along with the yeast mixture and beat until smooth.
- Cover the dough and let it rest for 1 hour.
- Dust your surface with flour and roll out the dough. Fold and roll 3 times before rolling into a long sausage and cut into 16 pieces.
- Roll out the cut up piece into a round piece and add some filling before folding and pinching the ends to make a pao.
- Place in a bamboo steamer lined with baking paper and steam for 12 minutes.