Chicken Bao.
You can cook Chicken Bao using 27 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Chicken Bao
- It’s of Bao Buns (gua bao).
- Prepare 360 g of all-purpose plain flour, plus extra for dusting.
- It’s 20 g of skim-milk powder.
- It’s 4 g of baking powder.
- Prepare 5 g of instant dry yeast.
- It’s 35 g of white sugar.
- You need 35 g of vegetable oil, plus extra for greasing the dough.
- Prepare 200 g of warm water.
- Prepare 14 of squares of baking paper (about 10x10cm).
- It’s of Pickled Carrots.
- You need 250 of ml(9 fl oz/1 cup) white rice vinegar.
- Prepare 100 of g(3½ oz) sugar.
- Prepare 200 of g(7 oz) julienne carrots.
- Prepare of Marinade.
- You need 2 tbsp of light soy sauce.
- Prepare 1 tsp of Chinese five-spice.
- It’s 1 tsp of chilli powder.
- Prepare 1 tsp of salt, to taste.
- You need 1 tsp of white pepper.
- Prepare 1 tsp of cornflour (cornstarch).
- It’s of Sriracha Mayonnaise.
- You need 5 tbsp of Sriracha Sauce.
- It’s 5 tbsp of Mayonnaise.
- It’s of Assembly.
- Prepare 100 g of julienne cucumber.
- It’s 100 g of finely chopped cabbage.
- Prepare leaves of Coriander.
Chicken Bao instructions
Place flour, milk powder, baking powder, yeast and sugar in a large bowl. In a separate bowl mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand..
Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size. Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible..
Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin..
Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes..
Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving..
To make the pickled carrot, simmer the vinegar, sugar, 125 ml (4 fl oz/½ cup) water and 1 teaspoon salt in a small saucepan, stirring until the sugar dissolves. Cool completely, then add the carrots and refrigerate overnight..
Combine the marinade ingredients in a bowl, add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight..
To make the Sriracha mayonnaise, combine the ingredients and set aside..
Combine the beaten eggs and 125 ml (4 fl oz/½ cup) water in a bowl. Place the seasoned flour in a shallow bowl. Dip the chicken pieces in the egg wash, then the flour, shaking off the excess..
Heat oil in a deep-fryer or wok to 180°C (350°C) or until a piece of bread browns in 10 seconds, and deep-fry the chicken in batches until golden and crisp. Remove with a slotted spoon and drain on paper towel. When all the chicken is done, deep-fry the basil for a couple of seconds until crisp. Drain on paper towel..
To serve, stuff the chicken pieces into the split bao with carrots, cucumber, cabbage and coriander, and top with mayonnaise and sesame seeds..
If you make this recipe, don't forget to tag @appetizing.adventure on Instagram!.
