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).


Labels:

Comments

  1. MelJanuary 7, 2013 at 12:27 PM

    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. Sokehah cheahJanuary 8, 2013 at 4:07 PM

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

      Delete
  2. ann lowJanuary 7, 2013 at 1:12 PM

    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. Baking DiaryJanuary 7, 2013 at 1:47 PM

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

    ReplyDelete
  4. KimmyJanuary 7, 2013 at 3:42 PM

    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. PHJanuary 7, 2013 at 6:40 PM

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

    ReplyDelete
  6. Annie's JournalJanuary 7, 2013 at 7:53 PM

    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. Sokehah cheahJanuary 8, 2013 at 4:12 PM

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

      Delete
  7. kitchen flavoursJanuary 7, 2013 at 10:12 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 8, 2013 at 4:13 PM

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

      Delete
  8. AliceJanuary 8, 2013 at 12:11 AM

    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. Sokehah cheahJanuary 8, 2013 at 4:14 PM

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

      Delete
  9. lenaJanuary 9, 2013 at 10:25 AM

    so special with kwai fah yook!

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 10, 2013 at 10:31 PM

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

      Delete
  10. Angie's RecipesJanuary 10, 2013 at 3:18 AM

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

    ReplyDelete
  11. MaryMohJanuary 10, 2013 at 4:53 AM

    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. Sokehah cheahJanuary 10, 2013 at 10:33 PM

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

      Delete
  12. My Little SpaceJanuary 10, 2013 at 6:55 PM

    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. Sokehah cheahJanuary 10, 2013 at 10:34 PM

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

      Delete
  13. Sonia ~ Nasi Lemak LoverJanuary 11, 2013 at 5:08 PM

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

    ReplyDelete
  14. mui muiJanuary 14, 2013 at 12:00 PM

    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. AnonymousSeptember 19, 2017 at 6:18 PM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more