Steamed Buns with Chicken and Black Mushrooms

Name: Steamed Buns with Chicken and Black Mushrooms (雞肉冬菇包)
Yield: Makes 20 buns, each about 2½ inches in diameter, enough to serve 4–6 as a hearty meal with soup, 8–10 for brunch or as part of a multicourse meal.
Cuisine: Chinese
Ingredients: 4 cups water plus 2 teaspoons corn or peanut oil; 1½ teaspoons Chinese or Japanese sesame oil; 2 tablespoons cornstarch dissolved in ½ cup cold chicken stock; 1 pound skinned and boned fresh chicken breast, cut by hand to a tiny ¼-inch dice (for directions on easy, 5-minute boning); 1 recipe steamed bread dough; 2 large egg whites; 2 tablespoons Chinese rice wine or quality, dry sherry; ½ cup ¼-inch dice bamboo shoots (use only if white and clean tasting); 6 medium Chinese dried black mushrooms; 2 tablespoons cornstarch; ¼ teaspoon freshly ground pepper; 1 tablespoon sugar; 1 tablespoon thin (regular) soy sauce; 2–3 teaspoons thin (regular) soy sauce; 3–4 cups fresh corn or peanut oil; 1½–2 tablespoons minced scallion, white and light green parts only; 1 teaspoon white vinegar; ¼ teaspoon Chinese or Japanese sesame oil or sesame-based hot chili oil; a sprinkling of green scallion rings; 2 teaspoons coarse kosher salt

雞肉冬菇包

Preparation info

Makes 20 buns, each about 2½ inches in diameter, enough to serve
4–6
as a hearty meal with soup .

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

The filling for these unusual buns is at once sweet and savory, a combination of plump cubes of marinated chicken and bits of dusky Chinese black mushrooms, bound in a light sauce. It is delicious on its own as a hot stir-fry and very special as a filling for buns.

For best flavor, the chicken should be left to marinate a full 24 hours before cooking to absorb the marinade entirely. If black mushrooms are unavailable, you may chop fresh white mushrooms or chant

Ingredients

Asia
China
Bread

Ingredients

Method