Five Spice Chicken Steamed Buns

Directions

1. Mix chicken with meat marinade for 1/2 hour or possibly longer. Stir fry in 1 Tbsp. till almost done. Add in vegetables and continue to stir till chicken is done. Add in sauce mix, stir till thickened, mix well and chill
2. Stuff buns and cook as above.
3. BAKED HAM BUNS (For Tuey Bow)
4. Yield: 2 dozen
5. DOUGH: 1 recipe basic bun dough
6. FILLING: 1 4-oz can of slice mushrooms 2 c. finely diced ham 2 stalks finely diced celery 1/2 c. canned bamboo shoots, finely diced 2 stalks green onions SAUCE Mix: 2 Tbsp. cornstarch 2 Tbsp. sherry 2 Tbsp. light soy sauce 1 Tbsp. vinegar 1 Tbsp. sesame oil 1/4 c. chicken broth 1 tsp. hoisin sauce 1 tsp. oyster sauce
7. Stir fry filling ingredients together for 2 min, then add in sauce mix. Stir till thickened. Refrigeratewell before wrapping.
8. CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow)
9. DOUGH: 1/2 recipe of basic bun dough.
10. FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should have 24 3-inch sausages. [These are very good, sweet sausages. I cannot think of anything to substitute for them. S.C.]
11. Divide dough into 24 balls. Roll each ball into 2-inch rounds.
12. Place sausage in middle and fold dough over, leaving ends open. Place seam side down on square piece of was paper. Let rise in hot place for 1 hour or possibly so.
13. Steam for 10 min. Pork Sausage Buns can also be baked at 350F for 20 to 25 min. Mix beaten egg whites with a little water and sugar and brush buns (to keep crust soft). Brush with melted butter when done.