Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken siew mai. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Siew Mai is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Chicken Siew Mai is something which I have loved my entire life.
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To get started with this recipe, we must prepare a few components. You can have chicken siew mai using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Siew Mai:
- Make ready 20 pcs circle wanton skin (store bought)
- Make ready 300 gr minced chicken
- Get 150 gr shrimp meat (finely minced)
- Take 1 pc medium chayote (peel, shredded, put in the strainer to remove any excess water)
- Get 1 tbsp low sodium light soya sauce
- Get 1 tbsp Sesame oil
- Get 1 tsp mushroom seasoning
- Get 1 tbsp salt
- Prepare 1 tbsp sugar
- Take 1/2 tbsp chicken seasoning
- Make ready 1/2 tbsp pepper
- Take 1 egg
- Make ready 2 cloves garlic, finely minced
- Make ready 150 gr tapioca flour
- Prepare Finely shredded carrot for topping
- Make ready Chilli Garlic Dip
- Get 3 cloves garlic, roughly chopped
- Make ready 1 big chillies
- Take 3 pcs chilli padi (you can always add more or use less according to your preference)
- Take Sugar, salt, chicken seasoning, pepper to tase
Mix it nicely, using a mixer-grinder. Take one wanton skin, use your finger to put the potato starch water around the edge of the skin for binding, Spoon a heaping tablespoonful of meat mixture on the middle of the skin and then gather sides to form a "cup" around the filling. Then place the diced carrot/fish roe for topping. A nice take on the classic Siew Mai and Guo Tie, Allium's Chicken & Porcini Mushroom Siew Mai, as well as Clam & Cabbage Guo Tie, delivered the familiar flavours with an added dose of umami.
Instructions to make Chicken Siew Mai:
- Peel, shred the chayote and put in the strainer to let the excess water drop. No squeeze needed. Take only the shredded chayote. Photo of chayote was taken from internet
- Mix chicken, shrimp, shredded chayote, egg, garlic, and seasonings until well combined. Lastly, mix in the tapioca flour and mix just until combined. Do not over-mix once you have mixed in the flour as it will give a denser texture.
- Prepare the wanton skin. Wrap the meat inside the wanton skin. Decorate with shredded carrot on top.
- Put in a small cup if your siew mai cannot hold their shape well
- Steam in preheated steamer for 15 minutes
- Ready to serve with chilli garlic dip. For the dip: boil all ingredients (garlic and chillies) in small amount of water until soft. Put in the blender or you can just mash it with mortar and pestle. Add salt, sugar, chicken seasoning, pepper to taste.
- Enjoy 😉
Then place the diced carrot/fish roe for topping. A nice take on the classic Siew Mai and Guo Tie, Allium's Chicken & Porcini Mushroom Siew Mai, as well as Clam & Cabbage Guo Tie, delivered the familiar flavours with an added dose of umami. Hand-chopped kampong chicken, dried mushrooms, with porcini vinaigrette; the Siew Mai was well-seasoned and supple. A safe option, the Clam & Cabbage Guo Tie could be a tad crisper but the skin was of. Just a dab of water, then fold the pastry down and it sticks perfectly.
So that is going to wrap this up with this special food chicken siew mai recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
