Season 6 Episode 4 | Chicken Siew Mai Recipe

by Halalfoodhunt Oct 31, 2015

Chicken siew mai   halalfoodhunt

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!

Serves 4


  • 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


  1. Peel and grate the fresh ginger.
  2. Chop spring onions into fine pieces.
  3. Peel carrot and grate half of it.
  4. Combine minced chicken with other ingredients in a large mixing bowl and seasonings and set aside in the fridge for 30 minutes.
  5. Put a piece of wanton skin on your palm.
  6. Put one tablespoon of filling on each wrapper, gather up the sides and leave the center open.
  7. Arrange the siew mai in a bamboo steamer and garnish the top with some chopped carrot for color.
  8. Steam over high heat for 10 – 15 minutes. Serve Siew Mai hot with sweet sauce and chilli sauce.

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