Chef’s Nectar, “Chicken Siu- Mai”

Chicken Siu mai

Chicken Shu Mai (Siu Mai) is a popular dim sum item. Learn how to make chicken shu mai with this quick and amazing recipe that is better than the” Main Land- China”

Ingredients for making the Chicken Siu-mai

  • 1/2 lb boneless and skinless chicken thigh, ground
  • 8 peeled and de veined medium shrimp, diced into small pieces
  • 2 black fungus, soaked in hot water and cut into thin threads, or fresh shiitake mushrooms
  • 1/2 tbsp finely chopped fresh ginger
  • 1/2 tbsp finely chopped scallion, white part only
  • 1/4 tsp sesame oil
  • 3 pinches black pepper
  • 1/2 tsp light soy sauce
  • 1/2 tbsp cornstarch
  • 1 pinch salt
  • wonton wrapper
  • green peas and tobiko, fish roes, for garnishing (Optional)

Method of making the Chicken Siu-mai

  1. Using a mini food processor, ground the chicken but make sure that it’s corsely ground. You can also chop with a knife. Mix the chicken with all the ingredients together, set aside in the fridge for 20 minutes.
  2. Place about a tablespoon of the filling on each wrapper, gather up the sides and leave the center open. cut off the uneven edges with a pair of scissors if you like the shu mai to look prettier. Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve steaming hot with choice of sauce of your choice e.g sweet chilly sauce or fermented light soy sauce.

Personnel favorite with full of Proteins and Nutrition

Chicken Shu Mai (Siu Mai) – Popular dimsum (Dimsum literally means “Touch to heart” recipe which can be made at home easily and shu mai that is easy to make bursting with freshness. … My brunch this morning

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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