Chicken Dim Sum

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We ate this a lot in Australia as it is the ultimate comfort food and is very good at curing a hangover and we couldn’t get enough of them. But since we have been back they are a lot harder to come across, so we decided to give them a crack at home. This is a Jamie Oliver recipe that we have slightly adapted to suit our tastes.

We used a whole chicken that we cooked in the oven,  but you can use any protein you have knocking about the house, you only need 300g of chicken for this recipe but it will keep in the fridge for up to 3 days. This was our first attempt and it took slightly longer than i care to admit, but was definitely worth it in the end.

 

Ingredients:

  • 2 chillies
  • 4 spring onions
  • 1 whole chicken
  • bunch fresh coriander
  • 1cm piece of fresh ginger, peeled and finely grated
  • barbecue sauce
  • 1 lime zest and juice
  • 500g self-raising flour
  •  400ml coconut milk
  • sea salt
  • sesame seeds, toasted
  • dark soy sauce

Method:

  1. Pre-heat oven to 180C, cover the chicken in BBQ sauce, season with salt and pepper and pop a lemon up its bum to keep the chicken moist.
  2. Halve and deseed the chillies, trim and halve the spring onions, then very finely slice the chillies and spring onions lengthways, put to one side.
  3. Place the flour, coconut milk  and a good pinch salt into a food processor, then blitz a few times until you have a sticky dough. Transfer to a flour-dusted work surface and shape into a long sausage, adding a more flour if it’s too sticky. Cut into 16 equal-sized pieces, then flatten or roll each into circles.
  4. Slice the coriander and add to the bowl, then mix in the grated ginger, barbecue sauce and a good squeeze of lime juice and zest, then set aside. 
  5. Once the chicken has cooked take roughly 300g of light and dark meat and mix the BBQ sauce into the chicken. Then place roughly a tbsp worth of mixture into the middle of each piece of dough.
  6. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
  7. Place a pan on a high heat and fill with 2cm worth of boiling water.(the water may need topping up) Once boiling, place the baskets on top of the pan and cover with a lid. Steam for 12-15 minutes or until light, fluffy and cooked through.Drain and scatter over the spring onions and chillies, sprinkle with toasted sesame seeds and serve with a bowl of dark soy sauce for dipping.
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