Skip to main content
logo
Food Advertising by

Chicken Mushroom Pau


Had a crush on Pau after having had some dim sum brunch lately, so set out to DIY and bring forth this Chicken Mushroom Pau.  This time, the dough took a little bit longer to prove perhaps due to the gloomy, wet weather but nonetheless the end result was just as satisfactory.






Recipe for Steamed Bun ~ Pau    (Please refer  'Here'  for the recipe and method for the Pau skin)

    Ingredients for Chicken Mushroom filling
    • 450 gm free range chicken, cut into bite size
    • 10 Shitake mushrooms, washed, soaked and stemmed
    • 250 gm turnip (sengkuang), diced
    • 5 pips garlic, chopped
    • 1 pc kwai far yoke in lieu of sausage, cut (optional)
    • 1.1/2 cups water
    • 1/2  tsp salt, light soya sauce to taste
    • 2.1/2  Tbsp cornflour + 2 Tbsp water to thicken
    Seasoning
    • 1/2  tsp each of  :  salt and dark soya sauce
    • 1 tsp each of :  oyster sauce, sugar and light soya sauce
    • a dash of pepper
    Preparation
    1. Season the chicken and mushrooms, set aside.
    2. Saute some oil with the chopped garlic till fragrant, add in the chicken and mushrooms, stir-fry.
    3. Add in the kwai far yoke/sausage and turnip, continue frying.
    4. Add in water, salt and light soya sauce.  Simmer.
    5. Once the chicken and mushroom are tender, test for taste and add in the thickening.
    6. When cooled completely, keep refrigerated till ready for use.  (Best to make this a day before).


Comments

  1. Hello Cheah,
    I like making pau at home too eventhough it is so easy to get paus at the shop. It is the satisfaction feeling making our own and we can adjust the ingredients and seasoning our own. I will bookmark this because previously I only know how to make char siew pau and do not know what other filling....because I am not a good cook.

    ReplyDelete
    Replies
    1. Mel, you can create your filling. Go with your heart!

      Delete
  2. Cheah, I just had pau yesterday at the dim sum restuarant. Definitely love to try your version as I remember your pau skin is soft and tender.

    ReplyDelete
  3. I am hungry just looking at your pau, so much filling inside....makes me want to make some too!

    ReplyDelete
  4. Hi Cheah, this post reminds me that I owe my hubby the Chicken Meat Pau which I promised to make for him since September '12. How I wish I can grab some from here, hahaha! Wow, very nice.

    ReplyDelete
  5. Cheah, you are giving me lots of motivation to try making pau! Your pau looks very delicious :)

    ReplyDelete
  6. Been thinking of making pau as a packet of pau mix had been waiting in the pantry for a while now...Yes! Your chicken Mushroom Pau posting is just a timely inspiration! Thank you for sharing about it. I will have to try your pau skin later too:)

    ReplyDelete
    Replies
    1. Make sure the packet of pau mix has not expired. You can try with other fillings as well!

      Delete
  7. Your pau looks good! Wish I have one now for supper!
    Happy New Year!

    ReplyDelete
    Replies
    1. Happy New Year to you and your family too. Supper will be too filling, ha, ha!

      Delete
  8. very nice, Cheah
    i wish i were your neigbour LOL
    thks for the recipe
    til date i never try to make pau, but i know i will :)

    ReplyDelete
    Replies
    1. You're most welcome, Alice. Yes, if we were neighbours, can exchange our bakes, etc.

      Delete
  9. so special with kwai fah yook!

    ReplyDelete
    Replies
    1. Yes, just happened I had the kwai fah yook at hand.

      Delete
  10. These steamed buns are lovely and chicken mushroom filling looks so great.

    ReplyDelete
  11. Now I want supper....your pau! My gosh.....looks so good! Love that there's so much filling :D. It's a long time I have not made pau. Must make again some time. Thanks for reminding.

    ReplyDelete
    Replies
    1. You're most welcome, Mary. Think it'll be difficult for the dough to prove in Aberdeen's cold weather.

      Delete
  12. Cheah, Happy New Year! Oh wow...it's been a while since we last chat. Was extremely busy! Hope you're all well. I'm sure you're busy at the same time too...rushing for some CNY goodies. haha... However, miss making pau for my family. Yours just looks really scrumptious.
    Best wishes, Kristy

    ReplyDelete
    Replies
    1. Happy New Year to you too, Kristy. Haven't started to make CNY goodies yet..

      Delete
  13. i sure love this pau! i feel hungry now look at your pau, hehehe..

    ReplyDelete
  14. Cheah,
    Your pau looks so soft and full of filling!
    I just had some sengkuang pau yesterday.
    Would like to try make your chicken mushroom pau too:)
    mui

    ReplyDelete
  15. I love pau. But cannot find your recipe n method to make pau skin.
    Is there any secret of making pau soft , fluffy n white n not stick to the teeth.

    LucyOng

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chocolate chip raisin butter cupcake ~ 巧克力葡萄干牛油蛋糕

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well.  I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked.   My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe.




Chocolate chip and raisin butter cupcake  ~  巧克力葡萄干牛油蛋糕  
Ingredients

230 gm unsalted butter160 gm caster sugar (reduced from 200 gm)4 eggs200 gm self-raising flour60 ml milk50 gm choc chips50 gm raisinsZest from 1 orange1 tsp vanillaa pinch of saltMethod Sift the self-raising flour and salt, set aside.Beat the butter, sugar and orange zest till light and creamy.Add in the eggs one @ a time, mix well.  Add in vanilla.On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated.Add in the chocolate chips and raisins.   Mix till well combined.Using an ice-cream scoop, scoop the ba…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…