Ginger, Chicken & Shitake Sticky Buns

December 9th, 2011 § 0 comments § permalink

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Dough-Chinese Steamed Buns

Ingredients

1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
11/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder

Directions

1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

2. Mix ini 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 21/2 to 3 hours.

3. Punch down dough, and spread out on a floured board. Sprinlke baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Ginger Shitake Chicken

Ingredients

1/2 pound cooked chicken thighs (boneless, skinless) shredded and chopped
1 cup Shitake mushrooms, chopped
2 teaspoons ginger, chopped fine
2 teaspoons garlic, chopped fine
1/4 cup scallions, sliced thin
1 tablespoon dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup water
1 tablespoon corn starch
1 recipe Chinese Steamed Buns

Directions

1. In a medium sauce pan heat all mix chicken ingredients and bring to a boil until thick.

2. Prepare dough for Chinese Steamed Buns.

3. Shape dough into balls. Roll each out into a circle (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.

4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. .Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.

5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of  buns until all are cooked.

Baby Bok Choy Mint Millet with Cilantro Ginger Miso

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

½ cup millet, cooked
¼ cup adzuki beans, cooked
¼ cup red cabbage, shredded
6-8 shitake mushrooms, sliced
3-4 green onions, sliced
1 carrot, sliced thin or shredded
¼ cup fresh mint, chopped
¼ cup fresh cilantro, chopped
1 tablespoon fresh Thai basil, chopped
1 teaspoon fresh ginger, chopped
2 cloves garlic, chopped fine
1 teaspoon miso paste
½ teaspoon olive oil
2 tablespoons rice vinegar
2 small baby bok choy, steamed slightly and cut in half
Sesame seeds

DIRECTIONS

In a large mixing bowl, combine millet, beans, mushrooms, green onions, carrots and fresh herbs, and toss together well. In a small mixing bowl, whisk together fresh ginger, garlic, miso, olive oil, and rice vinegar. Drizzle over millet mixture and gently toss. Serve with baby bok choy atop the millet mixture and sprinkle with sesame seeds.

Salmon, Baby Bok Choy, Sake, Herbs and Citrus

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings salmon filet (we recommend wild caught)
Salt
Pepper
1 tablespoon sesame oil
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon lime juice
2 tablespoons sake
2 tablespoons rice vinegar
1 baby bok Choy, chopped
5-6 shitake mushrooms, whole
3 cloves garlic, chopped fine
1 teaspoon lemon grass
1 teaspoon ginger, peeled chopped
½ tablespoon tamari
1 tablespoon fresh Thai basil leaves, chopped

DIRECTIONS

Preheat oven to 350ËšF.

Place salmon filet, skin side down on a large sheet of heavy duty foil, season with salt and pepper. Top with all remaining ingredients. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 15 minutes, or until salmon is cooked through. Serve.

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