Top 3 Dim Sum Recipes (Easy Step by Step Tutorials) CiCi Li, Asian Home Cooking

chicken feet are something you must eat in dim s some people just love them like myself and some people just don't quite get them like my husband so what do you think about chicken feet and let's get started with delicious chicken feet in a pot of water over high heat at the MOs this will help to add a nice color to the chicken feet you could also replace it with honey also add the rice vinegar this will help to remove the gamey taste it will also give chicken feet more color while deep frying transfer in the chicken feet bring it to a boil discard the water and drain air dry or pat dry the chicken feet in a pot over high heat pour in the canola oil you could also use at a high smoking point oil and heat it to 350° F or 177° C I'm going to fry the chicken feet in badges carefully lower the chicken feet fry until golden red for about 3 minutes the oil will splatter so it was a good idea to cover the lid immediately remove the chicken [Applause] feet and soak in ice water for 1 hour until the skin puffs up and aart over medium heat add the extra light olive oil ginger scallion and garlic and we're going to stir fry into a romatic 30 seconds add the sugar add the fermented black soy bean PE chili bean paste and stir fry for another 30 seconds pour in the soy sauce dark soy sauce oy sauce shaing wine and cook for 30 seconds return to chicken feet and stir fry for 2 minutes pour in the water to cover the chicken feet place in the bay leaves and cover the lid bring it to a boil turn to low heat and simmer for 45 minutes and turn to high heat to reduce the sauce for 5 minutes turn off the heat and soak the chicken feet in the sauce for 2 hours for deeper flavors place a few chicken feet in a small bowl then transfer to a bamboo steamer in a large steamer over high heat bring water to a boil place the bamboo steamer in the large steamer and we're going to steam for 10 minutes our chicken feet today is super delicious just instantly melted very safery very delicious I hope that you enjoyed today's episode as well and if you like it subscribe and thumbs up bye for [Music] now today we're going to make shrimp chin talking about chin there different ways to make it and after testing different combinations of ingredients I found the perfect way so our chin is going to be very smooth very soaky and over the top delicious to make the sauce add in the hot water and sugar whisk until dissolved pour in the soy sauce dark soy sauce oyster sauce and sesame oil mix well to marinate the shrimp in a bowl mix in the salt white pepper rice wine sesame oil and corn starch slurry I use half teaspoon of corn starch and 1 and 1/2 teaspoon of water place in the PE and Dain shrimp give it a good mix and marinate for 10 minutes transfer the shrimp to a plate in a single layer to steam the shrimp in a steamer over high heat bring it to a boil place in the shrimp and steam until completely cook 2 minutes remove it set aside to make the CH fit transfer in the rice flour tapioca starch wheat starch and water and a heat resistance container in my case it's a 9x9 cake pan brush about a teaspoon of avocado oil on it you can also use any other cooking oil and we're going to whisk the flour and starch mixture again and pour it about half2 cup of the mixture in the container to steam in a large steamer over high heat bring it to a boil place in the container and move it around a little to make sure everything is leveled cover the lid and stain for about 4 minutes until cooked remove the container and let it cool down for about a minute on a clean working surface brush a bit of avocado oil on it place about 3 to four pieces of shrimp on the CH fit and rot it up with a plastic bow scraper transfer the chin to the working surface trim off the two [Music] sides I really enjoy our s today I think it's so much better than any them some places the shrimp is really bouncy the sauce just perfect and the champin itself really silky really smooth oh it's just delicious so give it a try and let me know if you agree on this and I hope that you enjoyed today's episode if you like it subscribe and thumbs up I will see you again next week for another awesome episode bye should traditionally Cho B needs several days to prepare we'll make it into just a few hours no mother the dough or ammonian bicarbonate is required stay tuned hello my lovely Foodies this is CeCe cha is a must eat in any diome places and today I want to show you how you can easily make this at home in a large mixing bowl add the cake flour powdered sugar instant yeast aluminum free baking powder pour in the extra light olive oil look warm water first use a pair of Chapsticks to combine the wet and dry ingredients then use your hands to knead the mixture until it comes together into a ball of dough if it's too sticky add another tablespoons of cake flour and if it's too dry add another tablespoons of water and knad again the dough should feel soft but not sticky cover the dough with a bowl and rest for 10 minutes on a flat working surface KN the dough into smooth for about 5 minutes as you can see I did not use ammonium bicarbonate in my dough Russians use it to create extra fluffiness in the dough it also releases a large amount of carbon dioxide gas while steaming so it forces the dough to crack open but the chemico isn't completely good for our health so I won't be using it today cover the dough with a bowl and rest for 30 minutes to make the sauce for the filling we're going to add in the fermented red bin Cur sauce soy sauce oyster sauce dark soy sauce honey chicken stock and corn starch slurry which is 1 and 1/2 tblspoon of corn starch and 4 tbsps of water in a pan over medium heat add the extra light olive oil and onion stir her into a romatic for 2 minutes pour in the sauce stir until the sauce is thickened and for my chachew recipe you can click on the link right here transfer in the chachew mix and wait until it is cool we're going to use the rolling pin and roll it out until it becomes flat and round and also R the dough into a lock at this point the dough is about 20 in long cut off the two ends then cut it into eight equal pieces work on one piece at a time cover the rest with plastic wrap first press down to dough D some flour on the working surface then roll it into a disc about 5 in in diameter it should be thicker in the center and th thinner around the edges and do the same with the rest of the dough place about 1 and 1/2 to 2 tbspoon of the filling in the center of the wrapper pinch together the two sides of the wrapper also pinch together the other two sides seal the rest of the edges gather the four pointy ends of the buns and pinch them together we're going to make it round and nice I did not use ammonium bicarbonate in my dough so to hack the restaurant style Chio bow cracks use a pair of kitchen shears and make four cuts on top this will also ensure the Buns crack evenly place the bun on a square parchment paper put the bun on a bamboo steamer and do the same with the rest of the bun cover the lid and rest for 30 minutes until they become bigger and Fuller in a large steamer over high heat bring it to a boil transfer the bamboo steamer inside and steam for 10 minutes I really enjoy our chash out bow today the chash out bow is really fluffy on the outside and the filling is over the top delicious so good this is the kind of thing the kind of activity that you can have your whole family participate have your kids have your grandma and grandpa your mom and your dad it doesn't matter how the bow looks like but at the end you're going to eat them you enjoy the process I really enjoy this whole process and I think my bow is super delicious so comment below and let me know what do you think about this um is it a recipe that you would go for or maybe not I will see you again next Friday for another awesome episode bye for now