SHRIMP CHICKEN DIMSUM SIOMAY
Good night all...
It's been a long time...I haven't greeted my friends
May we all be healthy and happy always 🙏
because someone requested dimsum, so I uploaded the video, for friends who have requested it but haven't uploaded it yet, I'll upload it later.
INGREDIENTS I:
450g chicken thigh fillet (to put in the chopper)
150g chicken thigh meat (roughly chopped)
300g peeled (roughly chopped)
2 egg whites
5 minced garlic cloves
2 tablespoons ginger juice (if you don't like it, you can replace it with ground pepper)
3 tbsp sesame oil
2 tbsp oyster sauce
1 tsp salt
2.5 tsp mushroom stock
2 tbsp sugar
1/4 tsp ground pepper
90g tapioca
80g ice cubes
INGREDIENT II:
dimsum skin (as needed)
Grated carrots (for topping)
Note:
1. Don't overcook the dimsum because it can affect the texture and skin color of the dimsum. Steam for just 10-15 minutes. If the size of the dim sum is small, steam it for 10 minutes and it will be cooked
2. I use wonton skin to wrap the dimsum, the texture is a bit stiff and a little thick, unlike dimsum skin, the texture is flexible and thin
3. I bought homemade dumpling skin from the market without a brand (actually this is suitable for making dumplings), because the texture of the dumpling skin is a bit thick, so after steaming the dimsum the results are a bit strange, especially when steamed for a long time, the color of the skin turns brown (I have experienced this, I compared it steam for 15 minutes and 20 minutes, at 20 minutes the color of the skin changes and the texture becomes hard)
4. So my advice is that if you want to make dimsum, you should use dimsum skin (if you want to use dumpling skin, choose one with a flexible and thin texture)
5. Before the dimsum is steamed, the surface of the dimsum should be sprayed/brushed with water, so that the skin of the dimsum doesn't dry out after steaming.
SAUCE INGREDIENTS:
8 tbsp chili sauce
10 tbsp tomato sauce
4 pieces of cayenne pepper
2 cloves of garlic
3-5 tbsp sugar
1 tsp salt
1 tsp flavoring
300ml water
2 tbsp vinegar (I substituted lemon juice)
1 tablespoon sago, dissolved in a little water (to thicken)
Method: Blend cayenne pepper and garlic with water, pour into a pan, add the other ingredients except vinegar (lemon juice) and sago
Cook until the final boil then add the vinegar (lemon juice) taste test, thicken with sago solution (this is optional if you don't like thick sauce, you can leave it out)
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GOOD LUCK
HOPE IT IS USEFUL
🙏🙏🙏
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