Recipe: Tasty Chicken Siew Mai

Recipe: Tasty Chicken Siew Mai Delicious, fresh and tasty.

Chicken Siew Mai. Chinese Chicken Shu Mai (Siu Mai) My brunch this morning—chicken shu mai (sui mai), or steamed chicken dumplings. I know many of you love shu mai or siu mai, those little morsels of ground meat wrapped with wonton skin, and served at dim sum restaurants in Chinatown. These dainty steamed dumplings comes in a small bamboo steamer and they are so good that every bite is always bursting with.

I use Chicken in it cause I want to make this version halal.

Therefore, for those who are not eating beef or pork, this is for you.

But then, you can always omit the chicken and add what flavor you like.

You can have Chicken Siew Mai using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Siew Mai

1. It’s 20 pcs of circle wanton skin (store bought).

2. You need 300 gr of minced chicken.

3. You need 150 gr of shrimp meat (finely minced).

4. Prepare 1 pc of medium chayote (peel, shredded, put in the strainer to remove any excess water).

5. You need 1 tbsp of low sodium light soya sauce.

6. It’s 1 tbsp of Sesame oil.

7. Prepare 1 tsp of mushroom seasoning.

8. Prepare 1 tbsp of salt.

9. You need 1 tbsp of sugar.

10. You need 1/2 tbsp of chicken seasoning.

11. It’s 1/2 tbsp of pepper.

12. Prepare 1 of egg.

13. Prepare 2 cloves of garlic, finely minced.

14. You need 150 gr of tapioca flour.

15. You need of Finely shredded carrot for topping.

16. Prepare of Chilli Garlic Dip.

17. It’s 3 cloves of garlic, roughly chopped.

18. It’s 1 of big chillies.

19. It’s 3 pcs of chilli padi (you can always add more or use less according to your preference).

20. It’s of Sugar, salt, chicken seasoning, pepper to tase.

Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside.

Work with one wrapper at a time, and cover unused wrappers with a damp cloth.

I freeze the balance using a zip lock bag. and I can have siew mai on any days I feel like having. 🤩 Chicken Siew Mai is an easy to make snack/appetizer recipe.

Served with red chilli chutney, this Chinese recipe can be served in pot luck and kitty parties too.

Chicken Siew Mai instructions

1. Peel, shred the chayote and put in the strainer to let the excess water drop. No squeeze needed. Take only the shredded chayote. Photo of chayote was taken from internet.

2. Mix chicken, shrimp, shredded chayote, egg, garlic, and seasonings until well combined. Lastly, mix in the tapioca flour and mix just until combined. Do not over-mix once you have mixed in the flour as it will give a denser texture..

3. Prepare the wanton skin. Wrap the meat inside the wanton skin. Decorate with shredded carrot on top..

4. Put in a small cup if your siew mai cannot hold their shape well.

5. Steam in preheated steamer for 15 minutes.

6. Ready to serve with chilli garlic dip. For the dip: boil all ingredients (garlic and chillies) in small amount of water until soft. Put in the blender or you can just mash it with mortar and pestle. Add salt, sugar, chicken seasoning, pepper to taste..

7. Enjoy 😉.

These siu mai have a wonderful complexity in texture, from the slightly chewy shiitakes, to the bit of crunch from the bamboo shoots and cabbage, to the tender chicken holding it all together.

And let's not forget the super thin wonton skins that nearly melt-in-your-mouth.

Just a dab of water, then fold the pastry down and it sticks perfectly.

Wash away the salt under running water until the water runs clear.

Place the prawn in a colander to drain away as much water as possible.