Saturday, October 18, 2014

Chicken & Onion Bao (Steamed Buns) 洋葱鸡肉包子


我这双笨拙的手,还是没办法捏出美美的包纹!
不过这鸡肉包子很好吃,有一种怀旧的味道!
感谢Sonia的分享!
Too bad my pleating skill,  I still can't present a nice pleated bao.
Anway, these bao are so delicious and taste like those old days bao.
I like to thanks Sonia for her great recipe.

Bao with lovely filling ;)
美味内馅!
Chicken and Onions Bao (steamed buns) 洋葱鸡肉包
(Recipe adapted from : Sonia aka Nasi Lemak Lover)
*makes 8

A) chicken and onions filling
3 skinless & boneless chicken thigh (bite size pieces)
1 spring onion, sliced 
2 onions (large), wedged

1 2/2tbsp light soy sauce
1tsp salt or to taste
1tsp sugar or to taste
pepper
sesame oil
dark caramel sauce, for darker colouring
Water, add when it is necessary 

Method

  1. Heat oil in a wok, sauté spring onion till aroma.
  2. Add in chicken pieces and onion, stir to till mix well.
  3. Add in seasonings, continue to cook till chicken tendered over medium heat, add water when it is necessary ( I didn't add water at all).
  4. Dish out and set aside to cool
B) 2 hard-boiled eggs, wedged

C) Bao dough
250g cake flour ( I used Bao flour)
1/2tsp salt
1tsp instant yeast
40g caster sugar
110g water
20g corn oil 

Method
  1. Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands.
  2.  Cover with damp cloth and proof to double in size (30-60mins).
  3.  Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
  4.  Weigh out 55g of the dough and roughly shape into a ball, rest for 15mins.
  5.  Flatten and roll out the dough into a circle with a rolling pin. Spoon in filling (1-2pcs chicken and onions, and 1pc of wedged hard-boiled egg) onto the center and pleat up the sides and seal.
  6. Place the bau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
  7. Steam the bau under rapidly boiling water on high heat for about 10 to 12 mins.
  8.  Remove from steamer and serve hot.
  9.  Store in the fridge for left over bao, steam again before serve.


This post is joining Best recipes for Everyone October 2014 Event 

15 comments:

  1. Sounds so wonderful having this homemade pau for breakfast. Yum!

    ReplyDelete
  2. Esther, very lovely and tasty baos! I want 1/2 dozen please :)

    ReplyDelete
  3. Hi Esther, yummy ...drooling over the 料 ... I like chicken bao! Just nice for my brunch, 2 please ^-^!

    ReplyDelete
  4. They already look pretty good, Esther. Love the filling!

    ReplyDelete
  5. 哎哟 。。哎哟。。 我好想吃也。美 美 美 。。ok,明天就用这个做椰菜包。

    ReplyDelete
  6. 美美美,这个冷冷的下雨天,真希望有热乎乎的软包子,快点丢几粒过来,
    哈哈哈哈!

    ReplyDelete
  7. 美美的包子、还有加入鸡蛋的。。。让我想起小时候吃的包子,好怀念哦!

    ReplyDelete
  8. Lovely baos, Esther!
    Delicious for breakfast!

    ReplyDelete
  9. beh tahan,夜宵了。肚子饿,就是想到你家的包子。所以我又到回来你家来。

    ReplyDelete
  10. 你真有我心, 知道我不吃猪肉的, 这次做了个鸡肉的给我, 真是爱死你了! 嘻嘻

    ReplyDelete
  11. Esther, 你的包子已经很美了。看到我又开始饿了!

    ReplyDelete
  12. unreal! i was thinking of making these!! hahahaha!!! thanks for pushing this up my list. before i make mine, i'd stop for yours ;)

    ReplyDelete
  13. 捏工真的不是一朝一夕的事儿,我有时候也是很懊恼!
    有鸡蛋的肉包子我最喜欢了!

    ReplyDelete
  14. 你的包包已经很美了,不过人永远都是追求完美的,对吧 哈哈哈

    ReplyDelete
  15. Your steam buns are gorgeous. I love how packed it is inside! That's the beauty of homemade buns. Those sell outside only got buns with tiny chicken pieces inside! hahaha....I love your version much better!

    ReplyDelete