Lunchbreak: Chinese BBQ pork from Yum Cha Dim Sum Parlor

Yum Cha Dim Sum Parlor
333 E Randolph St
Chicago
(312) 946-8885
www.yumchachicago.com

Chinese BBQ Pork

Ingredients:
3# pork shoulder boneless cut into 1 in thick steaks, 3/4 in wide and 7/8 in long
2 Tablespoons Chinese rice wine or dry sherry
2 Tablespoons hoisin sauce
2 Tablespoons ketchup
2 Tablespoons soy sauce
2 Tablespoons honey
2 teaspoons brown sugar
a few drops red food coloring, optional

Directions:
Mix all ingredients. Marinate pork overnight — ideal up to 2 days. Remove from marinade after 2 days. Place on roasting rack and bake at 300 degrees for 45 minutes. Or grill on BBQ on med to low flame for 10 minutes, turning every minute until done/slightly still pink. Slice and serve.

Chicken and Chive Potstickers

Ingredients:
1 1/2 pounds ground dark meat chicken
1/2 cup shredded green cabbage
1/3 cup minced garlic chives
2 tsps minced ginger
1 tsp sesame oil
1/4 tsp white pepper
1 Tbs soy sauce
1 egg white
1 pack wonton wrappers
1/2 cup water

Directions:
Mix all ingredients except wonton and water. Brush 1 side each wonton skin with water. Place 1 Tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Transfer to steamer, steam for 7 minutes, remove from steamer then place in nonstick skillet with 1 tbs of canola oil; heat over medium heat. Cook 6 pot stickers at a time in skillet about 1 minute or until light brown; turn. Remove from pan and serve.

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