SG ยท Chicken
Chicken ยท From SG
Chicken siew mai (siu mai)
Chicken siew mai is a classic dim sum dumpling made of tender minced chicken, prawns, and earthy mushrooms, wrapped in a thin, open-topped yellow dough and steamed until juicy.
Includes GST
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Widely enjoyed in Singapore's diverse culinary landscapeโincluding halal and Muslim-friendly eateriesโthis iconic dim sum treat replaces traditional pork with a flavorful, carefully seasoned mixture of minced or coarsely chopped chicken and fresh shrimp. The filling is often studded with finely diced shiitake mushrooms and water chestnuts for a slight crunch and an extra boost of umami. The filling is encased in a thin, chewy wonton (lye water) wrapper that is left open at the top. Typically garnished with a bright dot of diced carrot or a sprinkle of orange fish roe, each piece is steamed in a bamboo basket to seal in its natural juices. Served piping hot, it is usually enjoyed with a side of sweet chili sauce or tangy dim sum soy sauce.
- Selling unit
- Per pack
- Origin
- SG
- GST
- 5.00%
- Availability
- In stock
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Steamed Chicken Dimsums with Chilli Oil
Prep 10 mins
Cook 15 mins
Serves 4
Soft chicken dimsums drizzled with spicy chilli oil and garnished with sesame seeds.
This dish features delicate chicken dimsums steamed to perfection, then dressed with a fragrant blend of chilli oil, soy sauce, and sesame oil. The heat of the chilli oil is balanced by the savoury soy and nutty sesame flavours, while spring onions and sesame seeds add freshness and crunch. Itโs a simple yet flavourful appetiser that captures the essence of Asian street food.
Ingredients
- 12 chicken dimsums
- 2 tbsp chilli oil
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 spring onions, finely chopped
- 1 tsp sesame seeds
Method
- Arrange the chicken dimsums in a steamer basket lined with parchment or cabbage leaves.
- Steam over boiling water for 12โ15 minutes until the wrappers are translucent and the filling is cooked through.
- In a small bowl, mix chilli oil, soy sauce, and sesame oil to create the dressing.
- Place the steamed dimsums on a serving plate and drizzle the dressing evenly over them.
- Garnish with chopped spring onions and sesame seeds.
- Serve hot as an appetiser or snack.
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Crispy Pan-Seared Dimsums
Prep 10 mins
Cook 15 mins
Serves 4
Golden-bottomed dimsums pan-seared to crisp perfection, then steamed until tender.
This recipe gives dimsums a delightful contrast in texture: crisp and golden on the bottom, soft and juicy inside. The dimsums are first pan-seared in oil until the base turns golden brown, then steamed with a splash of water to cook through. Served with a simple dipping sauce of soy, vinegar, and sesame oil, they make a satisfying appetiser or snack that combines crunch with succulence.
Ingredients
- 12 dimsums (chicken, vegetable, or pork)
- 2 tbsp oil
- ยผ cup water
- 2 tbsp soy sauce
- 1 tsp vinegar
- 1 tsp sesame oil
Method
- Heat oil in a non-stick pan over medium heat.
- Place the dimsums flat side down in the pan and cook without moving them until the bottoms turn golden brown.
- Carefully add ยผ cup of water to the pan, cover with a lid, and steam for 8โ10
- minutes until the dimsums are cooked through.
- In a small bowl, mix soy sauce, vinegar, and sesame oil to make the dipping sauce.
- Transfer the dimsums to a serving plate and serve hot with the sauce.
Storage guidance
- Keep frozen at or below -18ยฐC.
- Once thawed, keep refrigerated and consume promptly.
- Do not refreeze after complete thawing.
- Cook thoroughly before serving where applicable.
Delivery & support
- Delivered in cold-chain conditions where available.
- Please inspect the package promptly on delivery.
- Perishable and frozen items may have limited return eligibility.
- Contact support quickly if you receive a damaged or incorrect item.
- Selling unit
- Per pack
- Pack weight
- Weight not specified
- Pack contents
- 10 pieces
- Pack
- 10 pieces pack
- Availability
- In stock
- SKU
- M-CHK-SGP-SIEWMAI-10
- Country of origin
- SG
- Barcode
- 8900000000944