Ginger Chicken Mini Buns
Tickle Your Tastebuds with Zesty Ginger Chicken Buns
In Guangdong, it is well known that the older the teahouse, the more its recipe for chicken mini buns has been perfected. This dish is an integral part of tea-culture in the region, so much so that the phrase “drink a tea, eat a bun” can be commonly heard around Hong Kong. And, among the best-loved of these “buns” is this recipe for ginger chicken mini buns.
From Big to Small to Mini
Along with China’s economic development and quality of life improvements, larger traditional steamed buns became out of phase with modern life and people’s more refined tastes. Also, considering that some religions prohibited the consumption of pork, chicken became the most common filling for buns. Since the 1980s, in keeping with the market demand and the people’s changing tastes, ginger chicken mini buns became very popular in Guangdong and other Cantonese cities.
.%20Unfamiliar%20China){kind=link}
Ingredients
- 2 ⅓ pounds (1050 grams) sweetened dough for outer skin
Filling Ingredients
- 1 pound (450 grams) chicken drumsticks meat
- 1/2 pound (225 grams) shrimp
- 3 chicken gizzard
- 2 ounces (56 grams) ham
- 2 ounces (56 grams) chinese barbecued pork (char siu)
- 2 ounces (56 grams) celery stalks, washed
- 1 ounces (29 grams) black chinese fungus, soaked
Finishing Sauce Ingredients
- 1/4 cup (34 grams) corn flour
- 1 teaspoon (6 grams) cold water
- 5 teaspoons (23 grams) boiling water
Seasonings
- 2 teaspoons (11 grams) salt
- 2 tablespoons (23 grams) sugar
- 3 tablespoons (29 grams) corn starch
- 3 ⅓ tablespoons (17 grams) small ginger slices
- 3/4 cup (38 grams) cilantro
- sesame oil and pepper to taste
Cooking Directions
Preparations
- Separate all of the filling ingredients, and cut each ingredient into small pieces.
How to make Chinese finishing sauce
- Mix the corn flour with the cold water, then quickly stir in the boiling water until the mixture thickens. This is the finishing sauce.
How to make the filling
- Mix in all the seasonings to the meat filling, then add in the other filling ingredients.
- Finally, stir in the finishing sauce from step 2.
How to make ginger chicken mini bun skins
- Divide the dough into 45 equal portions, each weighing approximately 4/5 of an ounce. Roll each portion into a hollow ball, 2 ½ inches in diameter with ½-centimeter wall thickness.
Put it all together
- Add approximately 4/5 of an ounce of the filling mixture into each ball, and arrange them on paper.
- Steam the buns under high heat for 8 minutes.
- Tip: If these buns are steamed for too long, the buns will be pasty at their opening and moist at the bottom.
You may also like: