Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken siew mai. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken Siew Mai is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Chicken Siew Mai is something which I’ve loved my entire life.
Chinese Chicken Shu Mai (Siu Mai) My brunch this morning—chicken shu mai (sui mai), or steamed chicken dumplings. I know many of you love shu mai or siu mai, those little morsels of ground meat wrapped with wonton skin, and served at dim sum restaurants in Chinatown. These dainty steamed dumplings comes in a small bamboo steamer and they are so good that every bite is always bursting with.
To begin with this recipe, we must prepare a few ingredients. You can cook chicken siew mai using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Siew Mai:
- Get 20 pcs circle wanton skin (store bought)
- Take 300 gr minced chicken
- Make ready 150 gr shrimp meat (finely minced)
- Get 1 pc medium chayote (peel, shredded, put in the strainer to remove any excess water)
- Get 1 tbsp low sodium light soya sauce
- Make ready 1 tbsp Sesame oil
- Make ready 1 tsp mushroom seasoning
- Prepare 1 tbsp salt
- Get 1 tbsp sugar
- Get 1/2 tbsp chicken seasoning
- Make ready 1/2 tbsp pepper
- Prepare 1 egg
- Get 2 cloves garlic, finely minced
- Take 150 gr tapioca flour
- Take Finely shredded carrot for topping
- Make ready Chilli Garlic Dip
- Get 3 cloves garlic, roughly chopped
- Make ready 1 big chillies
- Take 3 pcs chilli padi (you can always add more or use less according to your preference)
- Take Sugar, salt, chicken seasoning, pepper to tase
In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of shaomai also appears in Japan (焼売, shūmai) and various. The filling for these particular siu mai is non-traditional, but it still utilizes tried and true Asian ingredients to create something unique and tasty. Min. purchase: Min. purchase: Max. discount: Valid: Collect Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside.
Instructions to make Chicken Siew Mai:
- Peel, shred the chayote and put in the strainer to let the excess water drop. No squeeze needed. Take only the shredded chayote. Photo of chayote was taken from internet
- Mix chicken, shrimp, shredded chayote, egg, garlic, and seasonings until well combined. Lastly, mix in the tapioca flour and mix just until combined. Do not over-mix once you have mixed in the flour as it will give a denser texture.
- Prepare the wanton skin. Wrap the meat inside the wanton skin. Decorate with shredded carrot on top.
- Put in a small cup if your siew mai cannot hold their shape well
- Steam in preheated steamer for 15 minutes
- Ready to serve with chilli garlic dip. For the dip: boil all ingredients (garlic and chillies) in small amount of water until soft. Put in the blender or you can just mash it with mortar and pestle. Add salt, sugar, chicken seasoning, pepper to taste.
- Enjoy 😉
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So that is going to wrap this up for this special food chicken siew mai recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
