Chicken Bao

Bao originates from China and is a steamed bun which is filled with either meat i.e. chicken, pork, etc. or vegetables or even red beans.  It is similar to the traditional chinese mantou.  We have been experimenting several bao recipes over a period of time until we finally compiled the following recipe to suit our taste.  This recipe yields 12 - 14 baos.

Bun Ingredients:
280 g low-protein flour i.e. hongkong flour (Lotus Brand), if possible OR cake flour

80 g icing sugar
50 g corn starch

30 g vegetable or cooking oil

8 g instant dry yeast

160 ml lukewarm water

1/2 tsp white vinegar (optional) - I tried both with & without vinegar before and the results are almost identical although others say that there is a difference

10 g baking powder (please do NOT use baking soda because it is a totally different thing)  

10 ml cold water
Note:  Again, it is optional to use this baking powder/cold water mixture!  I have tried both ways and found that by using this mixture, my baos are more fluffy.  If one is using this mixture, please ensure that the baking powder is completely dissolved or else there will be tiny "yellow dots" on the baos once they are done!

Method:

Sift both flours and icing sugar together into a bowl.  Make a well in the middle and add lukewarm water, vinegar  and yeast.

Knead mixture slowly and add oil gradually until a soft dough is formed. This should take about 10 minutes and the surface of the dough should be smooth.

Cover dough with a cloth and let it rise until it is doubled in size.  It will take about one or two hours.  
Be patient if you want your bao to be fluffy! 

Optional Step:  Dissolve baking powder in cold water, sprinkle over dough and knead until well combined.

Divide dough into 12 to 14 equal portions and flatten each portion with a rolling pin to make a round circle.  Place about 2 tsp filling on it and wrap & pleat dough to seal.  Place on a round parchment paper or muffins cases with the sealed side facing upwards.

Arrange buns in a steamer, leaving gaps in between buns.  Spray water over buns and steam in a preheated steamer on high heat for 12 minutes.  Remove buns from steamer and cool on rack to prevent soggy bottom.

Chicken Filling Ingredients:

400 g chicken meat, to be skinned and chopped into bite pieces

2 or 3 shallots, to be finely chopped

2 tbsp plum sauce

Marinade:

2 tbsp sweet black soy sauce

1 tbsp oyster sauce

2 tbsp dark black soy sauce (thick & sweet)

a dash of sesame oil

lots of ground white pepper

1 flat dsp brown sugar

Method:

Mix chicken and marinade well and leave aside.

Heat a bit of oil in a pan and fry shallots until fragrant.  Add chicken and its marinade. Cook over high heat until the mixture crystalizes.  Finally, add plum sauce and simmer until the sauce thickens.

Bon Appetit!