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Special Recipe for Chinese Chicken Dimsum |
China Food | This time, extreme dishes like Ma La Xiang Guo can be your cooking inspiration for family activities or with friends. This meal with a high level of spiciness not only stimulates the heart rate, but in one bite it can provide an uproarious sensation and also numbness on your tongue. The spicy taste of this stir-fried dish from the north of China comes from a combination of pepper and chili, which is then mixed with an abundance of green vegetables.
Ingredients:
- 14 pieces of chicken upper thigh and fillet only the meat.
- 2 tsp salt
- 2 tbsp sugar
- 2 tbsp sesame oil
- 2/4 tsp ground pepper
- 2/ 4 tbsp soy sauce
- 3/ 4 tbsp oyster sauce
- 50 gr sago Tani
- 2 spring onions, sliced.
- 8 large pieces of spring roll skin/dumplings/dumplings. For each into 4 parts.
- 2 tbsp grated carrots for topping.
- Sauce Ingredients:
- 10 sachets of chili sauce
- 2 tsp sugar
- 12 tablespoons hot water, mix all the sauce ingredients together.
Method of making:
- Take 1/3 chicken fillet, finely chopped.
- Blend the remaining 2/3 of the chicken fillet briefly (approximately 3-5 seconds) and don't be too fine. Mix together, then set aside.
- Add salt, sugar, sesame oil, finely ground pepper, soy sauce, oyster sauce, sago Tani, scallions, and mix until smooth.
- Take 1 sheet of skin, fill with 1 tablespoon of dough, then form dim sum dough. Run until the dough runs out.
- Cut the ends of the remaining skin so that the dough is slicker. Top with grated carrots.
- Steam the dough for about 20 minutes. Remove and serve with chili sauce according to taste.
