Chicken Mushroom Pau

Had a crush on Pau after having had some dim sum brunch lately, so set out to DIY and bring forth this Chicken Mushroom Pau.  This time, the dough took a little bit longer to prove perhaps due to the gloomy, wet weather but nonetheless the end result was just as satisfactory.

Recipe for Steamed Bun ~ Pau    (Please refer  'Here'  for the recipe and method for the Pau skin)

Ingredients for Chicken Mushroom filling

• 450 gm free range chicken, cut into bite size
• 10 Shitake mushrooms, washed, soaked and stemmed
• 250 gm turnip (sengkuang), diced
• 5 pips garlic, chopped
• 1 pc kwai far yoke in lieu of sausage, cut (optional)
• 1.1/2 cups water
• 1/2  tsp salt, light soya sauce to taste
• 2.1/2  Tbsp cornflour + 2 Tbsp water to thicken
Seasoning

• 1/2  tsp each of  :  salt and dark soya sauce
• 1 tsp each of :  oyster sauce, sugar and light soya sauce
• a dash of pepper
Preparation

1. Season the chicken and mushrooms, set aside.
2. Saute some oil with the chopped garlic till fragrant, add in the chicken and mushrooms, stir-fry.
3. Add in the kwai far yoke/sausage and turnip, continue frying.
4. Add in water, salt and light soya sauce.  Simmer.
5. Once the chicken and mushroom are tender, test for taste and add in the thickening.
6. When cooled completely, keep refrigerated till ready for use.  (Best to make this a day before).