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
  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
  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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…