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Name: Five Spice Chicken Buns (Nn Heung Gai Bow)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Chinese
Ingredients: 1/4 c Almond slivers; 2 Green onion stalks; chopped; 2 c -Chicken breast; 1/2 ts Sherry; 1 tb Vegetable oil; 1/4 c Celery chopped; 1/2 ts Salt; 1/2 c Bamboo shoots; 1/2 ts Bean sauce; **** NO E *****; 1 tb Cornstarch; 1/2 ts Five spice powder; 1 ts Sugar; 1 1/2 c Chicken breast;diced; -=OR=-; 1/4 c Onion chopped; 1/2 ts Dark soy sauce; 1/2 c Chicken broth; 2 ts Cornstarch; 1/2 ts Light soy sauce; 1 ts Sesame oil; 1 tb Oyster sauce

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INGREDIENTS

1/4 c Almond slivers
2 Green onion stalks; chopped
2 c -Chicken breast
1/2 ts Sherry
1 tb Vegetable oil
1/4 c Celery ; chopped
1/2 ts Salt
1/2 c Bamboo shoots
1/2 ts Bean sauce
**** NO E *****
1 tb Cornstarch
1/2 ts Five spice powder
1 ts Sugar
1 1/2 c Chicken breast;diced; -=OR=-
1/4 c Onion ; chopped
MEAT MARINADE
1/2 ts Dark soy sauce
1/2 c Chicken broth
DOUGH
2 ts Cornstarch
1/2 ts Light soy sauce
FILLING
1 ts Sesame oil
SAUCE MIXTURE
1 tb Oyster sauce

INSTRUCTIONS

*Recipe is included in this collection. TO MAKE FILLING: Mix chicken with meat marinade for 1/2 hour or longer. Stir fry in 1 tbsp. oil until almost done. Add vegetables and continue to stir until chicken is done. Add sauce mixture, stir until thickened, mix well and chill. WRAPPING: Follow direction for steamed barbecued pork buns. BAKING: same as curry beef buns. Do ahead notes: same as the curry buns. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"

NOTES

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Five Spice Chicken Buns (Nn Heung Gai Bow)

1/4 c Almond slivers
2 Green onion stalks; chopped
2 c -Chicken breast
1/2 ts Sherry
1 tb Vegetable oil
1/4 c Celery chopped
1/2 ts Salt
1/2 c Bamboo shoots
1/2 ts Bean sauce
 ****  NO   E  *****
1 tb Cornstarch
1/2 ts Five spice powder
1 ts Sugar
1 1/2 c Chicken breast;diced; -=OR=-
1/4 c Onion chopped
 MEAT MARINADE
1/2 ts Dark soy sauce
1/2 c Chicken broth
 DOUGH
2 ts Cornstarch
1/2 ts Light soy sauce
 FILLING
1 ts Sesame oil
 SAUCE MIXTURE
1 tb Oyster sauce

*Recipe is included in this collection. TO MAKE            FILLING: Mix  chicken with meat marinade for 1/2 hour or longer. Stir fry in 1 tbsp. oil  until almost done. Add vegetables and continue to stir until chicken is  done. Add sauce mixture, stir until thickened, mix         well and chill.  WRAPPING: Follow direction for steamed     barbecued pork buns. BAKING:  same as curry beef buns. Do ahead notes: same as the curry buns. Source:  "Dim       Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.  Posted to MC-Recipe Digest V1 #174    Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"  <steven.h.bergstein@ac.com>

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Nutrition

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Serving Size: 1 Serving (302g)
Recipe Makes: 1 Servings

Calories: 404
Calories from Fat: 248 (61%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 15.9g
	Polyunsanturated Fat 7.9g
Cholesterol 0mg		0 %
Sodium 1233.6mg		43 %
Potassium 737.2mg		19 %
Total Carbohydrate 34.6g		10 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 28.3g
Protein 9.5g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 404

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