chicken dim sum

800  grams		tin of light coconut milk
2  cups		coconut milk tins
500  grams		of self-raising flour
400  grams		skinless chicken breasts
140  grams		mixed mushrooms
3  tablespoons		tbps hoi sin sauce
2		limes
200  grams		tender stem broccoli
1		cucumber
1  tablespoon		low-salt soy sauce
1  tablespoon		rice or white wine vinegar
3  tablespoons		sesame seeds
105  grams		1 x pack of pickled ginge

Tip: For nutritional information on all the ingredients in chicken dim sum just click on each ingredient name. Then adjust the serving size for any chicken dim sum ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Pour the coconut milk into the processor with 2 heaped tins' worth of
self-raising flour and a good pinch of salt, whiz to a dough, then tip on to
a flour-dusted work surface Roll the dough into a sausage shape, cut into
8 even-sized pieces, then place each one into a double-layered muffin case,
and squeeze those into one layer of the steamer Pour 5cm of boiling water
into the wok, put the basket of buns on top with the lid on and leave to
steam hard
Cut the chicken into 1cm strips and toss in a bowl with the roughly torn
mushrooms, hoi sin sauce, juice of A a lime and a pinch of salt Tip into
the second steamer basket along with the trimmed broccoli and pop
underneath the tray of buns for 5 minutes until cooked through Speed-
peel the cucumber into ribbons, toss in a bowl with the soy sauce, vinegar
and a few torn coriander leaves, then with clean hands squeeze and scrunch
everything together to make a pickle
Toast the sesame seeds in the frying pan until golden, then tip into a little
bowl, cut the remaining limes into wedges, and serve with the pickled
ginger and extra hoi sin sauce in little bowls Serve the buns and chicken in
the steamer trays, scattering everything with the remaini