Stephen : Stephen Ceideburg
6 : Dried Chinese black
-mushrooms : -mushrooms
36 : Dried lily buds
3 : lg Dried wood ears
1 : Boneless chicken breast
- : - half *
1 : tb Peanut oil
1 : ts Salt
1 : Quarter-sized slice of fresh
-peeled : -peeled ginger, bruised
1 : tb Soy sauce
2 : tb Shao Hsing wine **
4 : c Chicken stock
2 : tb Water chestnut flour mixed
-with : -with 4 tb water ***
1 : Egg, lightly beaten with
-ts : -ts oil
1/4 : lb Firm tofu (optional) ****
1 : Green onion, trimmed and
-shredded : -shredded
Chicken : Chicken Strip Marinade:
1 : ts Light soy sauce
1 : ts Dry vermouth
1/4 : ts Sugar
1 : ts Cornstarch
1 : ts Sesame oil
Hot : Hot and Sour Seasoning:
2 : tb Red wine vinegar
1 : tb Light soy sauce
1 : ts White pepper
2 : ts Hot chili oil, or to taste
1 : tb Sesame oil
3/4 : lb Boston butt, sliced
3/4 : c Sauce, soy, light
2 : tb Cornstarch
2 : tb Oil, sesame
1 : qt Broth, chicken
2 : oz Fungus, root ear
2 : oz Mushrooms, black, soaked
-- : -- in warm water
2 : oz Shoots, bamboo
1/4 : c Wine, rice OR
1/4 : c Sherry
2 : tb Sauce, soy, dark
1/2 : tb Sugar
2 : tb Vinegar
3 : oz Bean curd, diced
2 : lg Eggs, beaten
Salt : Salt (to taste)
Pepper, : Pepper, white (to taste)
1 : ts Oil, hot pepper
2 : tb Scallions, slivered
4 : Chicken breasts, skind,boned
1 : tb Salad oil
3/4 : ts Ground white pepper
1/4 : lb Snow peas
8 : oz Can bamboo shoots, drained
1 : lb Firm tofu, cut bite size
2 : Eggs
4 : tb Soy sauce
6 : c Water
3 : tb White wine vinegar
1 : Red pepper, thin strips
2 : Chicken bouillon cubes
1/3 : c Cornstarch
1 : Green onion, thinly sliced
1/2 : c Dried mushrooms
1 : c Warm water
3 : c Vegetable stock (see *)
1 : tb Dry sherry
1/2 : c Sliced bamboo shoots **
4 : oz Tofu, diced
1/2 : c Frozen peas, thawed
2 : tb White wine vinegar
1 : tb Soy sauce
2 : tb Cornstarch
1/4 : c Water
1/2 : ts White pepper to 3/4 t.
1 : ts Seasame oil
1 : Egg, lightly beaten
2 : Green onions ***
Salt : Salt (to taste)
1/3 : To 1/2 cup 'vegetarian'
Chicken : Chicken stock powder
1 : qt Water
10 : sl Fresh ginger
1/2 : c Slivered seitan
2 : To 3 ozs tofu, cubed
1/2 : c Carrots, julienne
1/2 : c Napa cabbage, julienne
1/2 : c Dried black mushroom slices,
Soaked : Soaked & drained
1/2 : c Sliced dried lily flower
Buds, : Buds, soaked and drained
1/2 : c Frozen baby peas, rinsed and
Thawed : Thawed
4 : Scallions, whites thin
Sliced, : Sliced, greens cut on thin
Diagonals, : Diagonals, 2kept separate
2 : T's rice vinegar
16: Divide dough into 20 equal parts
0: * : Use either spice mixture for the recipe, not both
1: Heat water to just warmer than a baby bottle, but not hot (about 105 F)
2: Disolve sugar in water, then sprinkle yeast on top and let stand for 10 minutes until foamy
3: In a small bowl, warm milk and honey to same temperature
4: Whisk in the oil, egg and egg whites
5: In a large bowl, mix together the milk powder, whole-wheat flour, 1 cup of the all-purpose flour, salt, spice blend (only one of them), raisins, currants and peel
6: Make a well in the centre of the dry ingredients and stir in yeast and milk mixtures
7: Gradually add 1 - 1 1/2 cups more all-purpose flour
8: When dough comes away from the sides pf the bowl, turn dough on to floured surface and knead for 10 minutes
9: Add more flour as needed to form an elastic dough
10: If raisins or peel pop out of the dough as you knead, just poke them back in and continue kneading
11: Lightly grease a bowl
12: Shape dough into a ball and place in greased bowl, turning to coat the ball with grease
13: Cover loosely with a tea towel and let rise until doubled in size, abt 1
14: 5 hours
15: Punch dough down and knead into a ball
17: By repeatedly tucking the sides under and pressing up with your thumb, shape the 20 pieces of dough into tight round balls and place on a well greased baking sheet
18: Cover loosely with a tea towel and let rise until doubled in size, abt 1 hour
19: Preheat oven to 375 F
20: Just before baking and adding cross, gently brush tops of buns with ligthly beaten egg white
21: TOPPING: Mix flour and sugar and enough water to make a thick , smooth paste
22: Spoon paste into pipping bag with a tiny hole snipped off bottom corner
23: Pipe a cross of flour paste on to each bun
24: Bake buns for 15 - 20 minutes, Posted to MM-Recipes Digest V4 #086 by jarin@odyssee
25: net (Jacques Lorrain) on Mar 26, 1997