Shu Mai With Egg Wrappers

Ingredients:
4-5 eggs
1/3 cup fresh milk
salt

Shu Mai
225g ground chicken
12-15 medium shrimp ~ diced
1-2 Shiitake mushroom ~ soaked & chopped
2 stalk scallion ~ chopped
2 tbsp grated fresh ginger
1/4 tsp sesame oil
3 dash ground white pepper
1/2 tbsp light soy sauce
1 tsp sugar

Misc
Chives leaves ~ blanched

Instruction:

1. In a large bowl, mix all the shu mai ingredients into a smooth paste.  Set aside in the fridge to chill for about 20 mins or longer.
2. In another bowl, add the eggs, milk & salt.  Beat the eggs well then use a strainer to strain the beaten eggs for smooth batter.
3. Use a smaller pan, dash a little oil and use a small ladle to scoop about 1/3 of the egg batter on low heat and cook till light gold.  Repeat the process till the egg batter finish.
4. Take one portion of cooked egg & place a portion of filling in the center.  Gather the edges to center & take one stripe of chive to tie around the gathered egg.  Repeat the process till finish.
5. Place the prepared egg shu mai in a steamer & steam at med-high heat for 15 mins (make sure the water is ready boiling before steaming)
6. When ready, remove the lid carefully to prevent water from dripping over the shu mai.  Remove immediately & serve with your favorite sauce

 

Sweet And Sour Chicken

Ingredients:
1-1/2 pound chicken breast ~ cut 1" chunks
1/2 cup cornstarch
2 egg ~ beaten
1/2 cup plain flour
Oil ~ for frying
1 cup pineapple ~ chunk
1 red bell pepper ~ cut 1" chunks
1 green bell pepper ~ cut 1" chunks
1/2 yellow onion ~ cut 1" chunks

Sauce
1/2 cup sugar
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/3 cup ketchup
4 tsp soy sauce
2 cloves garlic ~ minced

Instruction:

1. Whisk the sauce ingredients together in a saucepan & bring to boil.  Add the cornstarch solution to thicken the sauce & set aside.
2. In a ziplock bag, add cornstarch & chicken; shake until all the pieces are well coated.
3. Heat oil in frying pan on medium-high heat.  Dip the chicken pieces in a beaten egg then into a flour.
4. Then add into hot oil & fry the chicken for 2-3 mins until cooked through & crispy.
5. When done remove all but 1 tablespoon oil.  Add bell peppers, onion, pineapple & cook for 1-2 mins until crisp-tender.
6. Add the sauce & still coat for 30 sec then add the cooked chicken.  Stir until the sauce has thicken & bubbling.
7. Serve immediately