Chicken Steam Buns
Ingredients: Lukewarm Water, Active Dry Yeast, Sugar, All-Purpose Flour, Butter · 60 min cook time · 350kcal · $15.50
Ingredients
300g Lukewarm Water, 2.5tsp Active Dry Yeast, 1tsp Sugar, 600g All-Purpose Flour, 2tbsp Butter, 10cloves Garlic, 4stalks Scallions, 1.5med Red Onion, 3tbsp Vegetable Oil, 1tsp Five-Spice Powder, to taste Black Pepper, 1tbsp Soy Sauce, 1tbsp Oyster Sauce, 1tbsp Fish Sauce, 2.5tsp Dark Soy Sauce, 500g Ground Chicken, 0.25cup Chicken Stock
Instructions
1. In a bowl, mix lukewarm water, active dry yeast, and sugar. Let it bloom for about 5 minutes until foamy.
2. Add all-purpose flour to the yeast mixture and mix with a rubber spatula until a rough dough forms.
3. Add room-temperature butter and knead the dough on medium-low speed (or by hand) for about 8 minutes until smooth and elastic.
4. Shape the dough into a ball, cover, and let it proof for 1.5 hours or until doubled in size.
5. Dice the garlic, scallions, and medium-sized onions.
6. Heat vegetable oil in a wok and sauté the diced onions over medium-low heat for about 6 minutes until translucent and slightly golden on the edge.
7. Add the diced garlic and scallions to the wok, stirring until all aromatics are golden brown, then remove and let cool.
8. In a bowl, combine ground chicken with five-spice powder, black pepper, soy sauce, oyster sauce, fish sauce, and dark soy sauce. Stir in one direction until well combined.
9. Add chicken stock in batches, stirring until the liquid is absorbed and the meat is tender and juicy.
10. Mix the cooled aromatics into the seasoned chicken filling.
11. Punch down the proofed dough to eliminate air bubbles and knead on a working surface for 6-8 minutes.
12. Roll the dough into a long log and divide it into 16 even pieces. Sprinkle with flour and cover to prevent drying.
13. Flatten each piece of dough and roll into a round wrapper with a thick middle and thinner edge.
14. Place filling in the center of the wrapper, pleat and pinch the edges to seal into a bun, then place on parchment paper.
15. Place buns in a steamer and let them rise for another 20 minutes or until 1.5x the size.
16. Turn heat to high to bring water to a boil, then when steaming, turn heat to medium and steam for 20 minutes.
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