Chicken Shu Mai Bandung

Name: Chicken Shu Mai Bandung
Yield: 4-5 portions
Ingredients: 500 g boneless chicken thigh fillet; 90 g chayote (after squeezing out excess liquid); 2 tsp salt; 2 tbsp granulated sugar; 2 tsp chicken stock powder / MSG; 1/2 tsp white pepper; 1 egg white; 2 tbsp fish sauce; 1 tbsp minced garlic; 3 stalks scallions; 3 tbsp cooking oil; 100–150 ml ice cubes / ice water; 220 g tapioca flour; 40 g medium-protein wheat flour; Sauce: 200 ml Mamam’s Sate BBQ Sauce (or as desired); Other: Key lime (jeruk limau)

🥟 4–5 portions

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Ingredients

You'll need

200 ml Mamam’s Sate BBQ Sauce
500 g boneless chicken thigh fillet
90 g chayote (after squeezing out excess liquid)
2 tsp salt
2 tbsp granulated sugar
2 tsp chicken stock powder / MSG
½ tsp white pepper
1 egg white
2 tbsp fish sauce
1 tbsp minced garlic
3 stalks scallions
3 tbsp cooking oil
100–150 ml ice cubes / ice water
220 g tapioca flour
40 g medium‑protein wheat flour

Add-Ons

Key lime (jeruk limau)

Steps

Grate the chayote finely, then squeeze out the liquid.
Thinly slice the scallions, heat oil, sauté briefly, then set aside.
In a food processor, blend half of the chicken thigh, minced garlic, salt, sugar, chicken stock powder, and pepper until smooth and sticky.
Add the remaining chicken, ice cubes, egg white, and fish sauce. Blend again until smooth, then transfer to a mixing bowl.
Add the grated chayote, scallions with the sautéing oil, wheat flour, and tapioca flour. Mix until well combined.
Grease a steamer with oil. Shape the mixture into balls using a spoon and place them into the steamer.
Shape the siomay neatly using a fork from the sides upward, then steam for 20 minutes.
Serve the chicken siomay with Mamam’s Sate BBQ Sauce and a squeeze of key lime juice.

Tip: Warm the sauce on the stovetop: add 200 ml Mamam’s Sate BBQ Sauce to a small pan with 1–2 tbsp water. Heat on low, stirring until glossy and warm (do not boil). This gives a freshly‑made texture that coats siomay beautifully.