Ginger Chicken and Steamed Scallion Buns

Ginger Chicken

* 1 lb chicken or steak, sliced into narrow strips
* 2-3 cups of chopped vegetables (carrots, red bell pepper, and broccoli)


* 3/4 cup cornstarch
* 1/2 cup water
* 2 eggs


* canola oil
* 2-4 gloves garlic, minced

* 6 tablespoons soy sauce
* 8 tablespoons rice vinegar
* 2 tablespoons sesame oil
* 1 tablespoon ground ginger
* 1/2 cup sugar
* 3 teaspoons crushed red pepper flakes, to taste
* 3 green onions, chopped


-Cut chicken or steak into narrow strips.
-Cut vegetables into strips/chunks.

-Place 3/4 cup cornstarch in a large bowl, mix in 1/2 cup water (it will be kind of hard to stir), Stir until combined. Whisk in two eggs.

-Heat about an inch of oil in a wok

-Add meat to the cornstarch mixture. Add to the wok and fry in small batches.

-In separate bowl, combine soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes, green onions and ginger.

-When the chicken is done cooking, drain all but a teaspoon of oil. Saute garlic cloves.

-Add meat, vegetables, and sauce mixture to the wok. Stir & then simmer for a few minutes until everything is heated through and coated with sauce.

Serve with rice.


Steamed Scallion Buns

Hua Juan (Steamed Scallion Buns)
makes 12 buns

For the dough:
1/2 packet yeast (a little more than 1 teaspoon)
3 cups flour
1 cup milk, warmed
3/8 cups sugar
1/4 cups vegetable oil

For the glaze:
3 tablespoons chopped scallions, green part only
1/2 teaspoon salt
1/4 teaspoon sugar
1 tablespoon sesame oil

Turn on oven to lowest setting. Dissolve the yeast in the warm milk. Mix in the rest of the ingredients for the dough and knead. Cover with a moist cloth or seal tightly and place in oven for 1 hour.

Mix together the ingredients for the glaze and allow to macerate.

Knead the dough again after it has doubled in size and then separate into 12 egg-sized pieces.

Roll each piece into a long oval and cut into long strips, leaving a 1/4" section attached at one end. Brush lightly with the glaze. Twist and shape buns and place on square of parchment paper. Let sit in oven again for another 40 - 60 minutes to proof.

Steam for 13 minutes.