A thousand apologies, Joni! I didn't hear you...do pm me if I don't respond for a day because I practically reside in the china forum.
No hard and fast rules for my bao filling; feel free to add mushrooms and water chestnuts if you like, I think I didn't for that one, or did I?
I don't remember how many baos it can fill. Do like I did, make a rice with the leftovers.
1 lb chicken thigh meat, diced
1 tsp pepper
1 tsp sesame oil
2 T vegetable oil
2 large onions, chopped
1 T sesame seeds (optional)
5 big chinese mushrooms, soaked and diced (optional)
10 water chestnuts, roughly chopped (I used fresh ones) (optional)
Combine the following sauce ingredients:
1 T hoisin sauce
2 T oyster sauce
1 T light soya sauce
1 T thick dark soya sauce
1 T sugar
If you can get hold of rose wine jelly (mui kwai loh), a tablespoon adds a nice sweet taste to the filling.
1 T cornflour, combined with 2 T water
Season chicken with pepper and sesame oil. Saute chopped onions in vegetable oil till lightly browned. Add chicken and mushroom; cook till chicken changes color. Stir in sesame seeds.
Add combined sauce ingredients and stir 1 minute. For more oomph, grind in some black pepper. Thicken with cornflour solution. Cool before using.
As for the shortening, there's no need to melt it. In fact, I just used it to grease my hook.
Edited by Tepee, 25 July 2005 - 07:06 PM.