Skip to main content

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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set