Bergy Dim Sum 9 Steamedrice Bundles With Chicken And Mushrooms Food

CHICKEN DIM SUM

Steps:

• 1. Mix all ingredients in bowl.
• 2. Place about 1 tablespoon of meat mixture on each wonton wrapper, and bring all corners together in center. See photo above. It's easier to fold these with clean, dry hands.
• 3. Place dim sum in a bamboo steamer or whatever you have, making sure to space them a little bit apart or they will stick together.
• 4. Steam for about 15 minutes or until meat is cooked through. Serve with extra soy sauce for dipping if you like.

BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS

Steps:

• Cut wings intp three pieces (save tips for making stock).
• Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
• Add Soy, Honey, Wine, Garlic and Ginger, stir well.
• Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
• Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
• Serve warm or at room temperature.

CRESCENT CHICKEN BUNDLES

Steps:

• Preheat oven to 350°. Beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken., Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed stuffing, lightly pressing down., Transfer to ungreased baking sheets. Bake until golden brown, 20-25 minutes. Freeze option: Freeze unbaked bundles on baking sheets until firm; transfer to a freezer container. May be frozen up to 2 months. To use, thaw in refrigerator. Bake as directed, increasing time as necessary to heat through.

GOURMET CHICKEN BUNDLES RECIPE

Steps:

• In a large skillet combine butter, onion, mushrooms and sausage. Cook until sausage is lightly browned. Place mixture in a large bowl and add sage, marjoram, allspice, egg yolk, and chicken. Lightly toss together.
• Combine 2-3 rolls together (depending on how big of bundles you want- we just used 2 rolls per bundle) and flatten into a circle. Repeat with remaining rolls. Divide chicken mixture equally between the circles. Moisten edges of dough with water and fold over mixture to completely enclose. Place folded side down on a sprayed baking sheet. Brush with beaten egg white. Place 3 whole sage leaves on top, if desired, and brush again. Cover with plastic wrap and let rise 15 minutes (I actually skipped this step and they turned out fine). Remove wrap and bake at 350 degrees for 30-35 minutes or until golden brown.
• We dipped our bundles in marinara sauce and it was delicious!

CHEESY CHICKEN BUNDLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
• Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/4 inch. Repeat with the other chicken breasts.
• Melt the butter in a small skillet, and cook the mushrooms until they begin to brown, about 8 minutes. Set aside. Beat egg in a shallow bowl. Place the cracker crumbs in another shallow bowl.
• In a bowl, mix together the mushrooms, cream cheese, 1 cup of Cheddar cheese, and Parmesan cheese; spread the mixture generously over the chicken. Roll the chicken breasts up, dip each into beaten egg, and roll the bundles in cracker crumbs. Place into the prepared baking dish. Sprinkle the bundles with the remaining 1/4 cup of Cheddar cheese.
• Bake in the preheated oven until the chicken is cooked through, the filling has melted, and the crumbs are golden brown, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C).

BERGY DIM SUM #9, STEAMEDRICE BUNDLES WITH CHICKEN AND MUSHROOMS

Steps:

• Put rice ia a saucepan cover with the 4 cups of water, add light soy sauceand 1 teasp of sesame oil.
• Bring to boil quickly, then turn heat to low cover and cook for 15 minutes.
• While the rice cooks soak the mushrooms in very hot water for 30 minutes (remember to save 1 1/2 cups of the soaking water).
• Cut off the mushroom stems and discard, slice the caps and put them in a saucepan with 3/4 cup of the soaking water, the dark soysauce and 2 teasp sesame oil.
• Add chicken and pork to the saucepan along with the garlic, ginger and salt.
• Add up to 1/2 cup of the mushroom water and mix the ingredients.
• Cover and simmer 5 minutes.
• Thicken gravy with the cornstarch (mix cornstarch with a little cold water or mushroom water before adding to the saucepan).
• Cook until gravy has thickened.
• Let the mixture cool and then gently mix with the cooked rice.
• Take 3/4 cup portions and place on the wrap of your choice.
• Wrap very securely and tie with string to ensure the bundle will not leak (if using tinfoil you do not need string but wrap and double fold all seams).
• Steam for 25 minutes.
• Serve warm, cold or reheated.