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Reference to Serving Tasty Chicken Siew Mai

Wishing to eat Chicken Siew Mai a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with helpful instructions on cooking a Chicken Siew Mai like a famous chef made.

Chicken Siew Mai

We hope you got benefit from reading it, now let's go back to chicken siew mai recipe. To make chicken siew mai you only need 20 ingredients and 7 steps. Here is how you do it.

To make an extraordinary Chicken Siew Mai, below are the components needed:

  1. Get 20 pcs of circle wanton skin (store bought).
  2. Take 300 gr of minced chicken.
  3. You need 150 gr of shrimp meat (finely minced).
  4. Prepare 1 pc of medium chayote (peel, shredded, put in the strainer to remove any excess water).
  5. You need 1 tbsp of low sodium light soya sauce.
  6. Take 1 tbsp of Sesame oil.
  7. Use 1 tsp of mushroom seasoning.
  8. Get 1 tbsp of salt.
  9. Provide 1 tbsp of sugar.
  10. Take 1/2 tbsp of chicken seasoning.
  11. Prepare 1/2 tbsp of pepper.
  12. Get 1 of egg.
  13. Prepare 2 cloves of garlic, finely minced.
  14. Provide 150 gr of tapioca flour.
  15. Prepare of Finely shredded carrot for topping.
  16. You need of Chilli Garlic Dip.
  17. You need 3 cloves of garlic, roughly chopped.
  18. Provide 1 of big chillies.
  19. Use 3 pcs of chilli padi (you can always add more or use less according to your preference).
  20. Get of Sugar, salt, chicken seasoning, pepper to tase.

After preparing the materials, now you are ready to make your 5-star Chicken Siew Mai by following the procedures below:

  1. 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.
  2. 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..
  3. Prepare the wanton skin. Wrap the meat inside the wanton skin. Decorate with shredded carrot on top..
  4. Put in a small cup if your siew mai cannot hold their shape well.
  5. Steam in preheated steamer for 15 minutes.
  6. 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..
  7. Enjoy 😉.

Hand-chopped kampong chicken, dried mushrooms, with porcini vinaigrette; the Siew Mai was well-seasoned and supple. A safe option, the Clam & Cabbage Guo Tie could be a tad crisper but the skin was of. Just a dab of water, then fold the pastry down and it sticks perfectly. This Roast Chicken Leftovers Stew is an absolutely fantastic way to use up leftover roast chicken as it can accommodate as much or as little leftovers as you have got. In Cantonese cuisine, it is usually served as a dim sum snack.

Recipe : Chicken Siew Mai

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