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Spicy Chicken Bao

Spicy Chicken Bao

              

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Ingrédients

Spicy Chicken Filling

  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy OR tamari sauce
  • 2 tablespoons chile garlic sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons Fleischmann's® Corn Starch
  • 1 teaspoon Chinese five spice
  • 12 ounces boneless, skinless chicken thighs, very finely chopped
  • 2 cuillères à café d'huile de maïs Mazola®

Steamed Buns

  • 2-1/4 to 2-3/4 cups all-purpose flour
  • 1/4 tasse de fécule de maïs Fleischmann's®
  • 1 (2-1/4 c. à thé) enveloppe de levure à levée rapide Fleischmann's®
  • 2 c. à soupe de sucre
  • 3/4 c. à thé de sel
  • 1 tasse d’eau chaude (120 °F à 130 °F)
  • Parchment paper
  • Black sesame seeds and sliced green onions, if desired

PRODUITS

Méthode

  1. Stir together rice wine vinegar, soy sauce, chile garlic, hoisin sauce, brown sugar, corn starch and five spice in a shallow container. Add chicken and toss to coat. Cover and marinate in the refrigerator while making dough.
  2. Stir together 2 cups flour, corn starch, undissolved yeast, sugar and salt in a large bowl. Stir in warm water. Turn out onto floured work surface and knead 4 to 6 minutes until smooth and elastic; adding additional flour if necessary. Cover and let rest 10 minutes.
  3. Heat oil in nonstick skillet over medium-high heat. Remove chicken from marinade and add to skillet. Discard remaining marinade. Cook chicken 5 to 7 minutes or until cooked through. Remove from heat and spread on a plate to help cool. Chicken can be made ahead of time and kept in refrigerator for several days before filling buns.
  4. Prepare a bamboo steamer: Cut 2 pieces of parchment paper to fit in steamer basket. Brush lightly with oil. Set aside.
  5. Divide dough into 16 equal portions. Roll each portion into a 4-inch round. Place approximately 1 tablespoon chicken in the center. Bring up sides, pinch to seal. The seam can go on the bottom OR make a more decorative look by putting the seams on the top. Place roll on parchment paper. Repeat with remaining dough; leaving enough space between buns for rising. Depending upon size of steamer, these made be made in multiple batches. A typical bamboo steamer will hold 8 buns.
  6. When steamer is ready, place parchment paper with bun into basket. Cover and steam 12 to 15 minutes or until dough is cooked through. Carefully remove lid; sprinkle with sesame seeds and green onions, if desired.
  7. Remove buns from steamer using tongs. Discard parchment paper; repeat with remaining buns.
  8. Serve with dipping sauce of your choice.
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