Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 1

STEAMED CHICKEN & ABALONE BAO

Lai Po Heen Seasoning Chicken
Marinating the Chicken

Ingredients

Fillings
300gm Boneless Chicken
4gm Salt
6gm Sugar
6gm Chicken Stock
1tbsp Cooking Oil
1tbsp Ginger Juice
1tbsp Oyster Sauce
1tbsp Corn Flour
10pcs Sliced Chicken Ham
10pcs Sliced Abalone
10gm Chinese Parsley
10gm Chopped Carrot

Lai Po Heen Abalone Boa Dough Mixing
Bao Mixture

300gm Rose Flour/Cake Flour
10gm Baking Powder
90gm Sugar
18gm Vegetable Shortening
4gm Yeast
120gm Water

Lai Po Heen Abalone Boa Dough
Bao Dough

Lai Po Heen Boa Dough  Rolling
Bao Rolling

Method

1. Mix boneless chicken with salt.
2. Add ginger juice, oyster sauce, cooking oil, corn flour and set aside.
3. Add sugar and yeast into water followed by vegetable shortening to make a dough.
4. Roll out the dough to long shape and cut into 10gm pieces.
5. Filled with 1 pcs chicken ham, 1 pcs abalone and mix of marinated chicken fornm dough to oval shape.
6. Fill the dough with chopped carrots and parsley on top and rest 15 minutes for breathe.
7. Steam 6 minutes the fry the bao to golden colour.

Lai Po Heen Abalone Boa Dough Wrapping
Bao Wrapping

Lai Po Heen Abalone Bao
STEAMED CHICKEN & ABALONE BAO

11 Comments

  • February 10, 2010 - 2:46 pm | Permalink

    Wao…so good, can witness and take photos of the chef and the cooking activity. Can bring me to go next time ar? 😛
    .-= uLi´s last blog ..Goodbye Raymond and Cya In Melbourne~ =-.

  • February 10, 2010 - 2:49 pm | Permalink

    Wah lau …. first time see dim sum see fu in action live …. nice experience
    .-= email2me´s last blog ..Avanti Italian-American Ristorante at Sunway Lagoon Resort Hotel For The Love Birds 2010 Valentine Day =-.

  • February 10, 2010 - 3:41 pm | Permalink

    Wow! Able to taste a great chef’s creation, what a feeling! Yummy! Happy CNY!

  • February 10, 2010 - 4:03 pm | Permalink

    The food prepared by Chef Bong was just simply awesome!
    .-= ck lam´s last blog ..Tho Yuen Chicken Rice Restaurant, Penang =-.

  • February 10, 2010 - 5:16 pm | Permalink

    aiseh..so fast get in action d ah..good also..warm up warm up 1st..keke~
    .-= taufulou´s last blog ..Society Restaurant @ Kuchai Lama =-.

  • February 11, 2010 - 9:24 am | Permalink

    I wonder the gloves won’t get melted by the heat during the Pancake Oiless Panfrying…
    .-= allie´s last blog ..A tasty breakfast at Pulau Tikus Market =-.

  • February 12, 2010 - 9:18 am | Permalink

    How much did you pay for this cooking session?

    I am not into cooking but I enjoy food and food photography.
    .-= Mei Teng´s last blog ..Storytelling Photos =-.

  • spynet
    February 12, 2010 - 11:09 am | Permalink

    Sidney,

    Are u missing the pancake dough ingredient? Great write-up. Will definitely check out the place. Thanks. Look forward to other chiefs posting.

  • February 13, 2010 - 6:01 pm | Permalink

    I didn’t dine at Mandarin Oriental yet!! The one in NYC very mahal!! anyway ,pls reserve spot for me this coming summer..see you this summer!! hehehe!! btw,Gong Hei Fatt Choy to you and Sunny!!
    .-= beachlover´s last blog ..Nian Gao/ Kuih Bakul =-.

  • February 20, 2010 - 12:09 pm | Permalink

    Brilliant Post, Thanks for sharing the happenings of the kitchen, i think it makes me appreciate food more and the duck pancake looks delicious!! 😀

  • March 4, 2010 - 8:35 pm | Permalink

    I love step-to-step photos~
    .-= cariso´s last blog ..Demax Restaurant (Food Review) =-.

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