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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Ma lai Ko ~ 马拉糕

  Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have.  I have been looking for a simple recipe to make this Ma Lai Ko.  Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2  hours and thankfully it did.  I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist.  I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****