Peel the onions, garlic and slice onions and red pepper. Dice the meat and dip it into flour. (Omit the flour if you prefer to avoid carbs and thicken the sauce with 1 can of blended butter beans, add them 30 minutes before the goulash is done cooking.)
Heat olive oil in a dutch oven or a deep pan and cook onions, peppers over low heat for 7-10 minutes until softened, add chopped garlic and cook for 1 minute longer, add smoked paprika and beef and cook while stirring for 2-3 minutes.
Add diced tomatoes, beef stock, wine, salt and pepper, bay leaves and bring to a boil over high heat, then reduce the heat to low and simmer covered for 1 hour and 30 minutes. Then uncover and cook for 1 more hour.
Serve with hot noodles or mashed potatoes. Swirl sour cream or plain yogurt into your beef goulash for added creamy texture
Mix meatball ingredients with hands until just combined. Roll into (15-16) golfball sized meatballs and transfer to rimmed baking sheet lined with foil. Bake for 40-45 minutes or until meatballs are cooked through to 160°F internal.
Combine all sauce ingredients in 3qt. Pot over medium heat. Heat for 10 minutes while stirring occasionally. Once sauce begins to simmer, remove from heat.
Serve meatballs with sauce, fresh chives and sesame seeds.
Mix all of the ingredients, except for the cooking oil, and use to season the chicken with. Leave to marinade for at least an hour.
Transfer to a pan, bring to a boil then simmer very gently for 10 minutes. There will be enough juices in this marinade to pre-cook the chicken.
Transfer the chicken pieces to a lined baking tray. Bake at 350° F/ 180° C for 30-40 minutes, basting with the pan juices from time to time. Turn the chicken pieces when one side is browned. When done brush with honey for a sweet finish.
If you want to fry the chicken, drain the chicken in a colander after marinating for an hour, then pat dry with kitchen paper.
Heat up some cooking oil to shallow fry the chicken. Fry the chicken, a few pieces at a time, until medium brown and cooked (about 15 minutes). Serve with banana ketchup.
½ medium green, red or yellow bell pepper, seeded and thinly sliced
2 habanero chiles, seeded and very thinly sliced
2 garlic cloves, finely chopped
1 ¼ teaspoons kosher salt
5 black peppercorns
4 whole cloves
1 ½ cups apple cider vinegar
Juice of ½ lime
1 habanero chile
1 medium onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
¼ cup fresh chopped cilantro, more for serving
1 tbsp kosher salt, more to taste
1 tsp coarsely ground black pepper
6 sprigs fresh thyme
2 garlic cloves, finely chopped
¼ cup apple cider vinegar
Juice of 1 orange
Juice of 1 lemon
Juice of ½ lime
3 pounds pork shoulder, not too lean, cut into 1½-inch chunks
Combine cabbage, onion, carrot, bell pepper, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.
Quarter the chile and remove the seeds and membranes. Finely chop the chile. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
Transfer quartered and chopped chiles to a gallon-sized ziploc bag. Add onion, bell peppers, cilantro, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, and lime juice. Mix in pork. Seal and refrigerate overnight.
The next day, remove from refrigerator and pour the contents of the bag into your slow cooker. Cook on low for 6-8 hours. If possible, stay closer to 8 to avoid pork drying out.
Using a slotted spoon, remove meat from slow cooker. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
Strain cooking liquid, discarding any solids, over a cooking pot. Bring sauce to a simmer over high heat until reduced by about half, about 25 to 30 minutes.
Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
To serve, drizzle meat with sauce and cilantro. Serve on a bed of rice or in a corn tortilla topped with pikliz.
2 chicken breasts, fat trimmed, cut into 1/2 inch cubes
1/4 cup flour
1 tbsp corn starch
1/2 cup vegetable oil
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/4 cup red onion, diced
1/4 cup celery, diced
1/2 cup sugar snap peas
1/2 red bell pepper, diced
1/3 cup broccoli slaw
1/4 cup bean sprouts
In a gallon sized ziploc bag, combine flour, corn starch, salt, and pepper. Toss the chicken into the bag and shake to coat.
Heat the 1/2 cup vegetable oil in a sauce pan. Once hot, add the coated chicken chunks and cook on each side until golden brown. Remove to a paper towel lined plate.
While the chicken is cooking, begin sauteing the onion and celery in the olive oil. Once the onion and celery have begun to soften, add the bell pepper and sugar snap peas. After all the veggies have softened up a bit (about 4 minutes), add the slaw, sprouts, cooked chicken, and sweet hot chili sauce.
Toss until the veggies and chicken are coated in the sauce and cook just until heated. Serve over rice.
To make the chicken breasts thinner, cut in half as if you’re going to butterfly them, but cut all the way through. Season one side of the chicken pieces with salt, black pepper, Italian seasoning or mixed herbs, lemon pepper, and garlic powder.
Heat olive oil over medium heat in a large skillet. Once hot, add the minced garlic and cook until lightly browned.
Add the chicken on top of the garlic in the skillet, seasoned side down. Season the chicken again. After about 3 minutes, or until cooking side is just starting to brown, flip the chicken. Season the chicken again, but don’t use the salt and black pepper. Once just starting to brown, flip the chicken and add 2 tablespoons of lemon juice over the chicken. Season again, again not using salt and black pepper. After another 3 minutes, flip the chicken again, add remaining 2 tablespoons lemon juice, and season again, not using salt and black pepper. Let cook for another 3-5 minutes, or until completely cooked through. Remove to a plate.
To make the optional pan sauce, keep the skillet on medium heat and add the white wine. Stir it around to pick up anything stuck to the pan. Add the lemon juice and butter and bring to a simmer. Let simmer for five minutes or so or until the sauce has thickened. Pour over the chicken.
1 cup chopped scallions, about one large bunch or two small (separate tops from bottoms)
1 cup Blue Moon Belgian White beer
Juice from two large navel oranges (approximately one cup)
Zest from one orange
2 tablespoons soy sauce
¼ cup honey
4 tablespoons cold butter, cut into pieces
Place chicken breasts on a cutting board skin-side up, and with the palm of your hand, press down. You want the chicken to be an even thickness so if the ribs crack, that is OK. This step assures even cooking but is optional.
If brining, place all brine ingredients with chicken in one or two gallon zip lock bags and brine for eight hours or overnight refrigerated.
One hour before serving, remove chicken from brine and discard brine. Rinse chicken then pat dry with paper towels.
If not brining, continue here with recipe.
Heat a large sauté pan or skillet over high heat and add two tablespoons of oil. Once smoking hot, place dry chicken skin down into pan, (be careful of splattering). You will need to do this in batches. Cook the skin side only for 3-4 minutes until the skin is browned and crispy. Remove to a platter.
Reduce heat to medium and the remaining one tablespoon of oil and the scallion bottoms. Cook just for one minute.
Add the beer to the pan to deglaze. Reduce by two thirds.
Add orange juice, zest, soy and honey and heat to combine.
Add all chicken back in skin side up and spoon a little juice over each piece.
Cover and reduce to a simmer. Cook ten minutes, remove cover and turn each piece so skin now faces down. Cover and cook for ten more minutes. Insert a probe thermometer into the thickest part of the breast and if at 150 degrees F, remove chicken to a platter where it will continue to cook to 160 degrees F. If not, continue to cook until the temperature reaches 150 degrees F then remove to a platter. Depending on how large your chicken breast are, this may take more or less time.
Heat liquid over medium high heat and cook to reduce by one third.
Remove from heat and stir in the cold butter with a whisk.
To serve, place sauce over each breast and finish with chopped scallion tops.
1 cup Mandarin Marmalade or jarred orange marmalade
2 fresh Mandarin oranges
1½ pounds pork tenderloin (one tenderloin)
2 tablespoons extra virgin olive oil
Freshly ground black pepper
¼ cup white wine, such as Chardonnay
In a medium sauté pan, melt butter over medium high heat and add onions. Sauté for 4-5 minutes or until soft and starting to turn brown. Reduce heat to medium.
Add rosemary and garlic and cook one minute.
Add Balsamic vinegar and mustard and stir to combine.
Add Mandarin Marmalade, stir and remove from heat.
Peel oranges and with a sharp knife, cut out each segment of each orange and place in sauce. If you cut down on each side of the segment from the outside with a very sharp knife, the segments pop right out. Then discard the pith and skin.
Remove silver skin from tenderloin and cut off a few inches of the thin end. The remaining piece should be somewhat the same thickness throughout, give or take. Cut it into four equal slices. Then cut half way to three quarters through each slice and butterfly open.
Oil, salt and pepper each side of each butterflied piece.
Place a large sauté pan over high heat and heat to smoking hot.
Place all four pieces in the skillet not touching. Also cook the tail piece you cut off for nibbling.
Cook for about two minutes and flip. Cook two more minutes and reduce to medium. Cook for another few minutes turning over one more time until cooked to your desired doneness. Ours took less than eight minutes total but we like it slightly medium rare.
Use the poke test. Make a loose fist and feel the thick part of flesh below your thumb. When pushed, it is firm but has some give to it and bounces back when touched. The meat should have that same feel and be medium to medium rare. Remove to a platter.
Keep the heat on and add the wine and after 30 seconds, add the reserved sauce. Gently stir trying not breaking up the segments.
Add any liquid from the platter with the pork, stir in then pour over the cooked medallions and serve.
1 ½ lb boneless skinless chicken thighs, cut into small pieces
½ cup nonfat Greek yogurt
¼ cup half & half
¼ cup tomato sauce
1 ½ tbsp. melted butter
2 larges cloves garlic, minced
1 tbsp grated ginger
2 tbsp lemon juice
2 tbsp garam masala
1 tsp salt
3 tbsp butter
2 large cloves garlic, minced
1 tbsp grated ginger
1 tomato, finely diced
1 jalapeeeno, finely diced
½ cup tomato sauce
½ cup half & half
Salt & pepper, to taste
To marinate, place the chicken in a bowl. Mix together the remaining marinade ingredients. Pour over the chicken and stir. Place in the refrigerator to marinate for at least 1 hour.
Once marinated, spread the chicken in a single layer on a baking sheet. Bake at 400 degrees F for 20 minutes or until done.
Meanwhile, begin the sauce.
Melt the butter in a saucepan over medium heat. Add the garlic and ginger and cook for 1 minute or until fragrant. Stir in the tomatoes and jalapeños and cook until very soft, about 10 minutes. Stir in the tomato sauce.
Once the chicken is done, add the chicken to the sauce. Cover and simmer for 10 minutes.
Stir in the half and half. Heat through and adjust seasonings as desired. Serve with rice, naan, or chapati.
Shell the prawns and make a cut along each prawn’s back to remove the intestines. Rinse and pat dry. Season with 1/4 tsp salt and 1/2 tsp ground pepper for few minutes, add the same time mix the Honey Citron Sauce in a bowl and set aside.
Coat the prawns in cornstarch, then heat a wok with some oil to heat the prawns to just cooked. Drain and set aside.
Cook the sauce until thickened. Put the prawns back in and toss the fried prawns to coat with the sauce.
Over medium heat, fry bacon to almost crisp without adding any oil because bacon has plenty of fat. The fat will render out and will cook in its own fat as it heats up. Dish up bacon and drain excess oil through a fine sieve.
Clean frying pan and add little reserved drippings. Add in garlic and bacon fry well to aromatic at medium heat, then throw in shredded cabbage with sugar and light soya sauce and 3 tbsp of water, stir fry for about 3 minutes high on heat.
Add a dash of pepper on it and serve hot immediately.
2 Tablespoons fresh Italian Parsley finely chopped
1 Lemon (optional)
While your clams are in the freezer (and the clams can stay in the freezer for a week or so); or a few days before hand, start by making the Casino Mix.
Chop the onion, and pepper into a small dice, remember you are going to be eating this off the clam, you want to see the pepper and onion, but you don’t want the pieces to be too large either.
Slice the bacon slices about 1/8 of an inch thick. Now place the butter, bacon, peppers, and onions into a medium sauce pan and cook on low heat for about 15-20 minutes.
Remove the pan from the heat and add the grated Romano, black pepper,Oregano (and always use dry, fresh oregano does not work as well) and half of the chopped parsley. Mix well.
Place into the refrigerator and stir it occasionally so all the ingredients stay well blended, until the butter has firmed back up. This will take at least 2 hours, so give yourself time. Casino mix can stay refrigerated for at least 3 days before you use it.
With your mix ready to go, now we need to focus on the clams. Take them out of the freezer, allow them to thaw in a bowl with running water for about 10 minutes, and do make sure to dump the water every now and then to make sure they are cleaned well. Open your clams up and we can get started. (Now for the purists out there, do feel free to start with fresh clams, and a clam knife, Its not too difficult to open the clams that way, just make sure you use a clam knife and not a kitchen knife.)
Take a spoonful of the prepared Casino mix and make a nice mound of it on top of the clam., pressing it into the clam firmly with your hand. Repeat this process until all of the clams are stuffed.
Now place your clams in a casserole, there will be butter run off, so we don’t want that spilling into your oven. Place the clams into a 375 degree oven for about 15 minutes or until the bacon and tops begin to get nicely browned.
Remove carefully from the baking dish , re-stuff any that fell out and place on a serving dish. Sprinkle the rest of the fresh cut parsley over top and serve with lemon wedges.
11 ounces or 1 large bowl of king trumpet mushroom
½ cup flour of choice (I used sweet potato flour)
½ cup panko breadcrumbs (or corn meal)
dash of garlic salt
few pinches ground chili pepper (or Japanese or Korean chili pepper or Old Bay seasoning) (optional)
1 cup non-dairy milk (I used almond milk)
few pinches sea salt
lemon wedges for serving (optional)
chopped fresh parsley for garnish (optional)
spiced coconut vinegar for dipping (optional)
Pour enough oil into a deep frying pan or pot until you have about 2 inches of oil. Heat over high heat. If you have a frying thermometer, aim for 365 degrees Fahrenheit. If you don’t have a thermometer, test a small amount of mushroom and see if it bubbles right away without boiling. If it does, it’s ready. If the oil is starting to smoke before putting the mushroom, your oil has become too hot. Lower heat until smoke disappears.
Using your hands or a vegetable peeler, strip the mushroom into thin layers.
If you want to do the traditional round shape, thinly slice the mushroom horizontally into rounds and cut out the core.
In batches, dunk the mushroom in milk then coat in flour mixture.
Fry in oil for 3 minutes. Repeat steps for the rest of the batch. Make sure you don’t overcrowd the pan or pot when frying.
Place calamari on paper towels to drain excess oil.
Sprinkle sea salt all over.
Serve immediately. Serve with lemon wedges, parsley, and spiced vinegar (optional).
To make the American calamari version, squeeze lemon juice over fried calamari and serve with marinara or tomato sauce on the side.
1 small head green cabbage, quartered and then sliced thin, about 6 cups worth
kosher salt, only as needed (my stew did not need any additional salt)
Heat the oil in a large pot over medium high heat. Add the onion and begin sautéing it while you slice the celery. Add the celery and cook together until almost tender. Slice the potatoes and the corned beef and then add to the pot along with the broth, Worcestershire and pepper. Bring to a boil and then reduce to a simmer for about 10-15 minutes, until the potatoes are tender.
While the stew is simmering, slice the cabbage. When the potatoes are tender, add the cabbage and stir for about a minute to soften it slightly. Remove from the heat and serve. Enjoy!
Optional: 8 ounces rice noodles, or spaghetti noodles (cooked, drained, and rinsed)
1/2 cup low-sodium soy sauce
1/3 cup light brown sugar
2 tablespoons water
Optional: 2 tablespoons chili paste
1/4 teaspoon crushed red pepper flakes
1 pound flank steak, sliced as thinly as possible
1-2 tablespoons olive oil or refined coconut oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon finely minced fresh ginger, about a 1-inch section
3 large garlic cloves, minced
5 green onions, green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cups very thinly sliced green cabbage or coleslaw mix
Cook, drain, and rinse the noodles if you’re including them. Stir together the soy sauce, sugar, water, chili paste, and pepper flakes. Set the sauce mixture next to the stove.
Slice the steak as thinly as possible, being careful to slice against the grain. (See the cook’s note for tips.) Heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add half of the beef to the skillet, toss in the oil, and spread across the pan. Season the meat lightly with salt and pepper. Let the meat cook for 30 seconds, without touching it, stir, and spread across the pan again. Let the meat cook an additional 30-45 seconds and remove it to a plate. Add the remaining oil to the pan and repeat the above steps with the remaining meat, adding the cooked meat to the plate
Add 1/2 tablespoon oil to the hot skillet over medium high, then add the ginger, garlic, and green onions. Saute for about 1 minute, until fragrant. Add the sauce and bring to a boil. Simmer for about 2 minutes, until just barely reduced. (This is not a “thick” sauce.) Add the cabbage, toss to coat and slightly wilt, about 30 seconds. Add the beef back to the skillet and toss to coat everything. If you’re including noodles, add them now and toss once more. Enjoy!
225g can water chestnut, drained, half finely chopped, half sliced
500ml chicken stock
3 tbsp hoisin sauce
thumb-sized piece ginger, shredded
2 large carrot, shaved into strips with a potato peeler
8 Chinese leaves, thick part sliced, leaves shredded
300g pack beansprout
bunch spring onions, cut into lengths, plus a few tops chopped to serve
Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.
24 large king prawn, peeled and deveined, with tails
pea shoots or baby salad leaves, to serve (optional)
For the spice mix
1 tbsp Sichuan peppercorns
4 black peppercorn
2 tbsp sea salt flakes
large pinch of chilli flakes
For the dipping sauce
1 garlic clove, crushed
1 tbsp chopped coriander leaves
1 small red chilli, finely chopped
2 tbsp caster sugar
juice 3 limes
1 tbsp fish sauce
First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don’t have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread – it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.
2 medium-size cloves garlic, crushed in a garlic press
Place the salmon in a 13 by 9-inch glass or ceramic baking dish and set it aside.
Place the soy sauce, honey, ginger, and garlic in a small mixing bowl, stirring to combine.
Pour the soy sauce mixture over the salmon, lifting it up with a fork so that the marinade can run beneath and coat the salmon well.
Time permitting, cover the baking dish with a plastic wrap and refrigerate it for up to 2 hours, or set the salmon aside while the oven preheats.
Place a rack in the center of the oven and preheat the oven to 400° F.
Uncover the salmon and bake until the soy sauce mixture forms a glaze and the fish flakes around the edges; about 18 minutes.
If the fillet is thicker in the center than at the edges, the center will cook less quickly, and you will want to add a few minutes more baking time. Also, if you cut the salmon into pieces, the edges will be less likely to overcook.
Remove the salmon from the oven as they test done.
Mix the ingredients for the sauce together in a bowl and set aside. Chop the red bell pepper into ½ inch pieces. Slice the green onions and roughly chop the peanuts.
In a large bowl, whisk together the egg, 2 Tbsp of cornstarch, and a pinch of pepper until smooth. Cut the chicken breast into small, ½ inch cubes and toss to coat in the egg mixture.
Heat the vegetable oil in a large skillet over medium high heat until it is very hot, but not smoking (the oil should look wavy on the surface). To test whether or not the oil is hot enough, drop a bit of the egg mixture into the skillet. It should poof up and bubble furiously. Once the oil is very hot, add the egg coated chicken. Spread it out in the skillet and let it cook until golden brown on the bottom. Once golden, break up the pieces and flip them over. Cook a few minutes longer, or until golden on all sides and cooked through. Remove the cooked chicken from the skillet.
Add the frozen broccoli florets to the hot skillet and cook for just a few minutes, or until it is mostly warmed through. Add the chopped bell pepper and cook for one to two minutes more, or just until the raw edge has been taken off (it should still be fairly crisp).
Finally, add the chicken back to the skillet, along with the prepared sauce. Stir the skillet until everything is coated in the sauce and the sauce has become thick and bubbly (the heat should remain on medium-high). Stir in the chopped peanuts and sprinkle the sliced green onions over top. Serve with rice.
Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
Freshly cracked pepper (about 10 cranks of a mill)
2 split chicken breasts* (about 3 lbs. total)
Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter her mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish’s lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
Ater 90 minutes, remove the foil, baste again, and adjust the oven’s temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.
Dissolve 2 tbs sugar in milk and water. Sprinkle the yeast and let stand in warm place until bubbly, about 10 minutes.
Gradually add remaining sugar, 2 cups flour and salt. Add more flour as needed until dough is no longer sticky.
Place dough on a lightly floured work space and knead until smooth and elastic (about 6 – 8 minutes). Place in an oiled bowl, cover and let rise until doubled in bulk (about 1 hour).
Prepare filling. Heat oil in wok or pan. Add green onions and garlic, frying for 1 minute. Stir in water, hoisin sauce, oyster sauce and sugar. Add cornstarch solution, boil, stirring until thick. Add chicken. Cool.
Prepare dough. Punch down dough then roll into a cylinder. Cut into 12 equal pieces, rolling each piece into a ball. Cover.
Flatten each ball and roll into a circle about 4 – 6 inches in diameter. Place 1 heaping tbs of filling in the center. Gather edges of circle over the filling; twist and pinch edges together to seal.
Cut 3-inch squares of wax paper and place under buns. With seam side up, place buns on baking sheet. Cover and let rise in a warm place.
When buns have risen, steam in high heat until tops are smooth and shiny, approximately 12 – 15 minutes.