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Apricot Glaze

on April 21, 2012

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1/2 cup apricot jam or preserves
1 tablespoon water

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Chicken Broth for Mami

Ingredients 3 pounds chicken, cut into pieces 1 slice Hoc Shui or Smithfield ham 1 stalk big scallion, cut in half 1 inch ginger, sliced 3 quarts (12 cups) water Directions Blanch ham in boiling water and remove grime. Wash the chicken and cut into pieces. In a big pot, put 12 cups water and add the chicken and the ham. Bring to a boil and remove the scum that floats on top. Add the ginger and scallion. Cook on medium heat and simmer for 2 hours. Remove ham and transfer to a bowl. Cover with broth and keep in the refrigerator. Remove and get all meat out of the chicken and transfer to a container to be used as toppings. Put back the chicken bones to the pot and continue to simmer the broth for another 2 hours on low heat. Strain chicken soup into a big bowl (this is your 1 st broth) but leave the chicken in the pot. Add water to the pot with the chicken and simmer for 2 hours to make another broth (this is your 2 nd broth) which is less flavorf

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4 cups unbleached all-purpose flour minus 4 tablespoons 4 tablespoons secret ingredient 2 teaspoons salt 4 tablespoons sugar 1/3 cup warm milk 1 tablespoon active dry yeast 2 tablespoons sugar 2 eggs 3/4 cup warm milk 6 tablespoons melted butter bread crumbs Proof the yeast by adding the warm water and sugar and let rise for 10 minutes. Meanwhile, mix the flour, secret ingredient, salt, and sugar. Make a well at the center of the flour mixture and slowly add the eggs, warm milk, and the yeast mixture. Mix until it forms into a ball of dough. Knead for 10 minutes and cover with a plastic wrap and keep in a warm place. Let rise for two hours. Punch in the middle and cut into two or four parts. Let rest for 5 minutes. Knead each part for about 5 minutes and form into a log about 12 or 14 inches long and 1 1/2 inches in diameter. Roll into bread crumbs and cut the log into 1 1/2 inches thick and lay on a greased baking tray or use a parchment paper. Bake in a p

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