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Chicken and Corn with Siomai Recipe

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

38.1g

Energy (kJ)

2862kJ

Energy (kcal)

684kcal

Carbohydrate incl. fibre (g)

2.8g

Carbohydrate excl. fibre (g)

2.7g

Sugar (g)

0.2g

Fibre (g)

0.1g

Fat (g)

56.8g

Saturated fat (g)

18.4g

Unsaturated fat (g)

33.4g

Monounsaturated fat (g)

24.6g

Polyunsaturated fat (g)

8.9g

Trans fat (g)

0.0g

Cholesterol (mg)

369mg

Sodium (mg)

160mg

Salt (g)

0.40g

Vitamin A (IU)

242IU

Vitamin C (mg)

2.3mg

Calcium (mg)

52mg

Iron (mg)

2.83mg

Potassium (mg)

632mg

Total

190.7g

14308kJ

3420kcal

14.0g

13.3g

1.2g

0.7g

283.8g

92.1g

167.1g

122.8g

44.3g

0.0g

1847mg

800mg

2.00g

1209IU

11.5mg

259mg

14.17mg

3159mg

  • 4 tbsps sesame oil
  • 4 tsps cornstarch
  • 4 cups ground pork
  • 3 pcs dried shitake mushrooms, hydrated and chopped
  • salt and pepper
  • siomai wrappers
  • 12 pcs freshly cooked quail eggs, shelled
  • 4 tbsps spring onions, chopped
  • 1 (60g) pack Knorr Chicken and Corn Soup
  • 1 pc egg (fresh for soup)
  • 1 Let’s begin by making our filling. In a bowl, combine oil, cornstarch, pork, and mushrooms. Season well with a mixture of salt and pepper.
  • 2 Place a tablespoon of the mixture on three siomai wrappers and place a quail egg in the middle. Mold into shape. Use water to keep the three wrappers together and seal the siomai.
  • 3 Garnish the top of the siomai with chopped spring onions. Arrange in a steamer and steam for 25-30 minutes or until siomai is cooked.
  • 4 In a separate bowl, cook the soup according to package instructions. Once the soup is cooked, add in the cooked siomai and fresh egg and that’s our dish. With a serving of rice, this will truly make you sing the happy song. You can serve this as is on its own as well.