The Chinese Buns Ingredients:

Making the Buns:

1. Dissolve the 1/2 pkg. yeast in 1/2 cup off warm water. The temperature of the water should be between 105 to 115 degrees. Stir in 1/2 cup flour. Let rise about 1/2 hour until bubbly.

2. Stir in 1 1/2 to 1 3/4 cups of flour. Knead. Let rise 15 minutes.

3. Shape into 12 3-inch circles. Brush with sesame oil. Fold in half.

4. Let rise for 15 minutes.

5. Steam 10 minutes. (To steam, suspend a steamer or rack with the buns on it over boiling water inside container with a cover. Leave room for the steam to circulate freely. The lid must fit securely. Bring water to boil over high flame. Cover and steam buns.)

Preparation of the Chicken:

1. Rub chicken cavity with sherry. Place onions, ginger root and apple slices inside chicken. Rub the outside with peppercorns (cracked in a pepper mill) and shoyu sauce.

2. Roast at 400 degrees breast side down for 45 minutes. Turn. Roast 45 minutes longer or until done. Rub sesame oil into skin.

3. Shred chicken. Serve hot on buns with onion shreds and hoisin sauce.

NOTE: Good accompaniments to these buns is a fresh mushroom and spinach salad tossed with oil, seasoned rice vinegar, a little sugar and shoyu sauce. For dessert, a bakes apple steamed with red bean paste in the cavity. Yum Yum!