MAMI (CHICKEN NOODLE SOUP) AND SIOPAO (STEAMED PORK BUN)

Ingredients
1/2 chicken cut into pieces

any leftover chicken or meat from previous roasted meal that can add flavor to the broth(if any)

12 cups of water

1 cup carrots (sliced into 1/2")

5 stalks Chinese broccolli (cut 6'' on top and discard the bottom hard part)

4 cups fresh Chinese noodle (can be made or bought from Asian store)

cilantro tops (for garnishing)

3 tablespoons green onions (chopped 1/4 ")

1 star anise

1 tablespoon salt

Procedure

In a pot, put the chicken or any leftover meat that can add flavor to the broth and then add the water, star anise, and salt. Bring to a boil and then simmer on medium -low for one hour. Adjust heat to low and simmer for another hour. Pass broth through a colander and separate the meat and keep broth in the pot. Adjust taste of broth. Add salt to your taste. Remember, to add just a little at a time. Separate chicken meat from bones and set aside. Meantime, Boil the Mami noodles in another 12 cups of water to cook for about 8 minutes or until cooked.  Add the carrots and Chinese broccoli in the broth for three minutes. Set side. Serve this soup individually in serving soup bowls or serve it in a soup tureen for guests to serve themselves. I served mine in a soup tureen so each individual can get the amount of food they want. Put the cooked noodles in the soup tureen. Add the broth. Top with the carrots, Chinese broccoli, and the chicken meat. Sprinkle with the chopped green onions. Garnish with cilantro tops. Serve immediately with pork buns.

Siopao Dough Recipe 

Ingredients

2 tablespoons active dry yeast

1 tablespoon sugar

2 cups warm water (110 to 115 degrees F)

2 teaspoons salt

1/4 cup olive oil or butter

2 teaspoons baking powder

6 cups of all-purpose flour, extra flour for kneading

Procedure:
In big bowl, add yeast, 1 tablespoon sugar, and warm water.  Let rise for ten minutes. 

Add 1/2 cup sugar, 2 teaspoons salt, 1/4 cup oil or butter, one tablespoon baking powder. Gradually add 6 cups of flour. If you're using an electric mixer with an attachment for bread making, pulse until the flour stick together into a ball. If you are making it manually, mix with a big rubber spatula until flour stick together into a ball. Then knead on a clean surface for about 8 minutes. Form into a ball and place on lightly greased bowl. Cover and let rise for about 60 minutes. 

Then place on a lightly floured surface and roll to make a long cylinder and divide into about 20 to 24 pieces. Form into smooth balls, then roll with hands to elongate dough a little. Flatten dough into a flat round shape about 4" to 5" dough. Put filling on the center, seal, and place on paper. Let rise for 30 minutes or until smooth. Put on steamer 1/2" apart. Steam over medium heat for about 15 minutes. Wait 5 minutes before removing the cover.

Siopao Filling
Ingredients

2 pounds pork butt, cut into chunks

2 cups water

1/2 cup soy sauce

1 cup brown sugar

6 whole star anise

2 tablespoons cornstarch

Procedure
In a pan, add pork, water, soy sauce, brown sugar, and star anise. Boil for 45 minutes. Mix cornstarch with 4 tablespoons water and drizzle over boiled pork and cook for 2 to 3 minutes over low heat.

Sauce

Mix together 2 cups of water, 1 cup brown sugar, 4 tablespoons soy sauce, 2 tablespoons cornstarch mixed in water. Mix well and cool. Thicken sauce with 2 tablespoons cornstarch mixed with water. 

Make Buns

Fill the center of the dough with the pork filling, pleat the edges around and seal lightly. Put on a square wax or parchment paper size 3" x 3". Repeat process until you have used up all the dough and filling. Put on a steamer and let rise for 30 minutes. Steam over medium heat for 15 minutes. Do not open lid of steamer until after 5 minutes.