Oriental Chicken Buns Recipes

STEAMED CHICKEN BUNS

Steps:

• Prepare chicken filling. In a bowl, combine chicken, cabbage, spring onion, ginger, garlic, light soy sauce, pepper, salt, sesame oil, corn flour and chicken stock to form a moist paste. Cover and put in the fridge
• Make bun pastry. Dissolve sugar in water and stir in yeast. Set aside to let it foam. In a big bowl, sift flour and baking powder together. When yeast mix is foamy (around 15 mins), slowly add bit by bit into the flour while stirring at the same time. Keep about 10 - 20 ml of yeast mix for later. Once flour starts to come together, add in the oil and knead into a soft dough - add remaining yeast bit by bit while kneading dough. (knead about 15 - 20mins until dough is smooth) Cover and let it rise in room temperature till double in size (around 30mins) Punch down the dough and knead till smooth (around 5mins). Take roughly about 30g of dough. Roll into a ball, flatten into a circle with your palm, fold the edges to center and overturn the ball (with folded edges facing down) and flatten with your palm again. Use a rolling pin to flatten the edges of the circle, the center of circle should be slightly thicker than the edges. Repeat process with the rest of the dough
• Make and Steam Buns. Fill circles with fillings. Pinch the top part of skin as you rotate the bao in a circular motion and use your thumb to keep the fillings in as you rotate. Pinch and remove the tip of any excess dough on top of the bun. Arrange the buns on parchment paper and plate. Steam in low heat for approximately 15 min.

CHINESE STEAMED BUNS WITH MEAT FILLING

Steps:

• Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
• Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
• Prepare dough for Chinese Steamed Buns.
• Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

CHINESE STEAMED BUNS

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

ORIENTAL CHICKEN BUNS

Steps:

• Heat over to 375 degrees.
• In large skillet combine sugar, ginger, garlic and soy sauce.
• Cook over medium heat until boiling.
• Add chicken, cooking 3 to 4 minutes.
• Remove from heat.
• With a slotted spoon, remove chicken from pan juices.
• Drain well reserving liquid.
• Combine cornstarch and water, stir into reserved liquid.
• Return to heat.
• Heat to boiling, stirring constantly until clear& thickened.
• Add chicken, water chestnut and green onion.
• Remove from heat and cool 10 minutes.
• Sparate biscuit dough into 10 biscuits, press or roll each biscuit into 4 inch circle.
• Place 2 tbs chicken mixture on center of dough.
• Fold dough over chicken, covering completely.
• Seal well, shape into balls.
• Place filled biscuits seam side down on ungreased cookie sheet.
• Brush with melted butter, sprinkle with sesame seeds.
• Bake 9-12 minutes or until golden brown.

BAKED HOISIN CHICKEN BUNS

Steps:

• Preparation Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine. Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes. Preheat oven to 375?. Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375? for 15 minutes or until golden brown. Serve warm.

CHINESE ROAST CHICKEN BUNS WITH SCALLIONS AND SPICY HOISIN SAUCE RECIPE | COOK THE BOOK

Steps:

• For the buns: In a large bowl, whisk together the flour, cake flour, yeast, sugar and salt; add the water and oil. Using your hands, mix and then knead in the bowl until a dough forms (add up to 1/4 cup more water by the tablespoonful, if necessary). Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Put the dough into an oiled bowl, turning the dough to coat it with oil, then cover with a clean tea towel and let rise at a draught-free warm room temperature, until doubled in size, 45 minutes to 1 hour. Meanwhile, cut out 12 (2 1/2 x 2 1/2-inch) squares of baking parchment.
• Punch down the dough and form it into a 4-cm-thick rope. Cut into 12 equal pieces. Roll each piece into a ball. Place the balls on a baking tray, cover loosely with plastic wrap, and let rise at warm room temperature for 30 minutes.
• Pat each piece into a long oval, about 5 x 2-inches in length, 1/8 inch thick. Brush 1 oval with oil, then fold in half lengthways, place on a parchment square and brush with oil. Place on a baking tray and repeat with the remaining dough pieces. Loosely cover the buns with clingfilm and let rise at a draught-free warm room temperature until nearly doubled in size, about 30 minutes.
• Bring a few centimetres of water to a simmer in a saucepan so that the bottom of a steamer insert sits above the water. Arrange the buns, in batches, if necessary, about 1/2 inch apart, on the insert and steam over a medium heat, covered, until the dough is slightly puffed and cooked through, about 10 minutes.
• Layer each bun with chicken, hoisin, Sriracha, cucumber and scallions.
• For the Tea-Brined Roast Chicken: In a large saucepan, bring the water to the boil. Meanwhile, using a sharp peeler or knife, cut the zest from the orange, avoiding the white pith. If using loose tea, spoon into filters, or wrap in muslin and tie with kitchen string to secure.
• When the water comes to the boil, remove the pan from the heat. Add the zest, tea, spices and ginger and leave the mixture to steep, uncovered and off the heat, for 20 minutes, then squeeze the liquid from the tea parcels or teabags and discard. Add the salt and sugar and stir to dissolve, then squeeze the juice from the orange into the mixture.
• Pull off the excess fat around the cavity of the chicken and discard. Rinse the chicken and put it into a one gallon resealable bag. Put the bag into a bowl, then pour the brine into the bag and seal the bag, pressing out any air. Put the bowl in the refrigerator and leave the chicken to stand in the brine, turning it a few times, for 12-24 hours (the more time you have to let it sit, the deeper the flavor).
• Remove the chicken from the brine and pat dry very well, inside and out. Arrange a wire rack to fit over a pan, place the bird in the pan and refrigerate, uncovered, for 12-24 hours (you can skip this step, but it's well worth the advance planning - given the fact that the bird is quite wet from the brine, this step gives you the crispiest skin).
• Heat the oven to 450°F with the shelf in the middle. Put an 8- to 10-inch cast-iron frying pan or heavy roasting tin into the heated oven for 10 minutes. Meanwhile, remove the bird from the refrigerator and pat dry any dampness, inside and out.
• Carefully remove the hot pan from the oven and immediately place the bird, breast-side up, into it and into the oven. Roast for 20 minutes, then turn the bird breast-side down. Roast for a further 20 minutes,

STEAMED CHICKEN AND SHIITAKE BUNS

Steps:

• Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard.
• In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces.
• Filling: In a saute pan coated with oil, saute garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool.
• Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns.
• Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes.
• In a steamer basket, steam buns for 10 to 12 minutes.