Makes 10-12 regular size bao
Homemade Chicken Char Siew
400g chicken thighs (skinless & boneless)
1/4 cup Hoisin sauce
1 teaspoon garlic powder
2 teaspoons light soy sauce
1/4 -1/2 cup caster sugar
1 tablespoon Hua Tiao wine (花雕酒)
1/2 teaspoon five spice powder
1/4 teaspoon salt
Dash of pepper
1 tablespoon dark soy sauce
1 tablespoon maltose (麦芽糖)
1 tablespoon cooking oil
Steamed bun/ bao
250g Hong Kong flour or any low protein bleached flour
1 teaspoon instant dry yeast
62g caster sugar
2.5 teaspoon Crisco/ vegetable shortening
1 teaspoon baking powder
1/8 teaspoon salt
110 ml lukewarm water
Homemade char siew
- Combine chicken with all marinating ingredients. Place them in zip lock bags and make sure the surfaces of the chicken are well-coated with marinade. Marinate chicken in the fridge overnight.
- Cook chicken with the marinade in a wok until the gravy thickens, and chicken is slightly charred. Heat up the leftover marinade until thickens and set aside in a bowl. Stir occasionally to prevent burning.
- Combine all glaze ingredients in a bowl. Warm glaze slightly in the microwave or using a hot water bath to combine them together.
- Preheat oven to 220°C. Line a baking tray with aluminium foil. Brush the glaze on both sides of the chicken. Grill each brushed side for 3-5 mins for a nice shine and color.
- Allow the char siew to cool before using it for the steamed bao. Store in fridge until ready to use.
Steamed bun/ bao
- Mix dried yeast in 110ml lukewarm water.
- Add in half of the flour, mix well with yeast mixture. Set aside for 15 minutes.
Add in all other ingredients and knead the dough until smooth and not sticky. Cover dough with a damp cloth and let it rest in a warm place for about 1 1/2 hour or until double in size.
- Dust your hands and rolling pin with flour to prevent dough from sticking. When the dough is ready, divide into 10-12 portions depending on the size of the bao that you want.
- Shape each portion into balls with smooth surfaces. Cover with damp cloth and allow the dough to rest for 10 minutes.
- Take out a pinch of the dough and keep it for the ears and spout of the bear. Flatten each dough with a rolling pin. Try to make the center thicker so the skin does not break. Place char siew filling and a tiny scoop of gravy in the center of the dough. Pull the pleats together and seal.
- Place each bao on a small piece of baking paper with its pleats side down. Roll out 2 small balls for the ears, and a flattened ball for the spout. Keep the dough covered with damp cloth to prevent drying out.
- Set water to boil in a steamer. Steam baos for 15 minutes* until done.
- Serve them warm immediately, or reheat for a few minutes before serving.
*Note that the steam timing may vary if you have smaller or larger sized bao, or multiple layers of baos to steam.