Remember late-night snacking while burning the midnight oil? Make some of these Chicken Siew Mai as munchies to share with your study-buddies next time!
- 250 Grams Minced Chicken
- 3 Pieces Dry Shitake Mushroom soaked, squeezed dry and diced small
- 2 Pieces Water Chestnuts peel and chop roughly
- 1 Inch Ginger fresh
- 3 Pieces Spring Onions roots
- 1/8 Teaspoon Sesame Oil
- 1/4 Teaspoon Chicken Powder
- 1/2 Tablespoon Corn Starch
- 1 Piece Egg White
- 1 Piece Carrot chopped
- Salt and Pepper
- Round Wanton Wrappers
Peel and grate the fresh ginger.
Chop spring onions into fine pieces.
Peel carrot and grate half of it.
Combine minced chicken with other ingredients in a large mixing bowl and seasonings and set aside in the fridge for 30 minutes.
Put a piece of wanton skin on your palm.
Put one tablespoon of filling on each wrapper, gather up the sides and leave the center open.
Arrange the siew mai in a bamboo steamer and garnish the top with some chopped carrot for color.
Steam over high heat for 10 – 15 minutes. Serve Siew Mai hot with sweet sauce and chilli sauce.
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