Sunday, June 14, 2009

MAMI (Chicken Noodle Soup) and SIOPAO (Steamed Pork Bun)

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

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 

4 tablespoons Active Dry Yeast
1 tablespoon sugar
2 cups warm water (110 to 115 degrees F)
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening (Crisco) or lard
1 tablespoon baking powder
2 tablespoons white vinegar
6 cups of all-purpose flour
extra flour for kneading

In big bowl, put yeast, 1 tablespoon sugar, and warm water.  Let rise for ten minutes. Add 1/2 cup sugar, 2 teaspoons salt, 1/2 cup shortening, one tablespoon baking powder, and 2 tablespoons white vinegar. 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, adding about 1/2 cup more of flour if necessary. Form into a ball and place on lightly greased bowl. Cover and let rise for about 45 to 60 minutes. For commercial, let rise for two hours. Then place on a lightly floured surface and roll to make a long baston and divide into about 20 to 24 pieces. Form into smooth balls, then roll with hands to elongate dough a little. Flatten dough, put filling in the center, seal, and place on paper. Let rise for 30 minutes or until smooth. Put in steamer 1/2" apart. Steam over high heat for about 10 minutes. Wait 5 minutes before removing the cover.

Siopao Filling
2.2 pork butt - sliced thinly into 1/2" cubes.
1 cup water
1/4 cup soy sauce
3/4 cup brown sugar
2 star anise
2 tablespoons cornstarch

In a pan, put pork, 1 cup water, soy sauce, brown sugar, and star anise. Let boil, covered until pork is tender, about 45 minutes or more. Strain. Save sauce. Set aside and make the sauce later.

Mix together 3 cups of water, 1 Knorr beef cube, 1/3 cup brown sugar, 2 tablespoons soy sauce, 3 tablespoons cornstarch mixed in water. Boil until Knorr cube and sugar have melted. Mix well and cool. Thicken sauce with 2 tablespoons cornstarch mixed with water. Put a little pork filling in center of siopao dough. Top with a little sauce.

Fill the center with the pork filling, bring up and seal lightly, and put on paper. Let rise for 30 minutes and steam in the steamer on high heat for 10 minutes. Do not open lid of steamer until after 5 minutes.

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