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
0: brown
1: Remove buns from oven and slide off pan on to wire rack over sheet of waxed paper
2: GLAZE: Whisk lemon juice and icing sugar together to form a runny bu slightly thickened mixture, rather like skim milk in color and translucence (glaze should not be so thick that it makes a white coating, hiding the cross)
3: Brush glaze over buns while they're still hot (some icing will drip on to the waxed paper)
4: If desired, wait 5 minutes, then brush on a second coat of glaze
5: SPICE BLENDS: Just mix ingredients together and use as per recipe
6: FROZEN DOUGH METHOD: With rolling pin, press dough into a large rectangle
7: Sprinkle with raisins
8: Starting at long side, roll dough tightly into a log shape
9: Slice log into 9 sections
10: Form each section into a ball and place in square pan coated with non stick spray
11: Cover with sprayed plastic wrap and allow to double in size
12: Remove plastic wrap and bake at 350 F for 20 minutes or until golden brown
13: Remove immediately to cooling rack
14: TO MAKE ICING: Mix all icing ingredients together and place in a squeeze bottle, icing bag or gun
15: When buns are cool, use icing bag or snipped milk bag to squirt icing in a cross design on top
16: FROM The Gazette, March 26, 1997 Posted to MM-Recipes Digest V4 #086 by jarin@odyssee
17: net (Jacques Lorrain) on Mar 26, 1997