Best 3 Chicken Dim Sum Recipes

BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS

Steps:

• Cut wings intp three pieces (save tips for making stock).
• Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
• Add Soy, Honey, Wine, Garlic and Ginger, stir well.
• Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
• Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
• Serve warm or at room temperature.

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.

BERGY DIM SUM #9, STEAMEDRICE BUNDLES WITH CHICKEN AND MUSHROOMS

Steps:

• Put rice ia a saucepan cover with the 4 cups of water, add light soy sauceand 1 teasp of sesame oil.
• Bring to boil quickly, then turn heat to low cover and cook for 15 minutes.
• While the rice cooks soak the mushrooms in very hot water for 30 minutes (remember to save 1 1/2 cups of the soaking water).
• Cut off the mushroom stems and discard, slice the caps and put them in a saucepan with 3/4 cup of the soaking water, the dark soysauce and 2 teasp sesame oil.
• Add chicken and pork to the saucepan along with the garlic, ginger and salt.
• Add up to 1/2 cup of the mushroom water and mix the ingredients.
• Cover and simmer 5 minutes.
• Thicken gravy with the cornstarch (mix cornstarch with a little cold water or mushroom water before adding to the saucepan).
• Cook until gravy has thickened.
• Let the mixture cool and then gently mix with the cooked rice.
• Take 3/4 cup portions and place on the wrap of your choice.
• Wrap very securely and tie with string to ensure the bundle will not leak (if using tinfoil you do not need string but wrap and double fold all seams).
• Steam for 25 minutes.
• Serve warm, cold or reheated.