Chicken Asado Siopao
Placed in the book's Chinese section, but siopao is a Filipino steamed bun (adapted from Chinese baozi); this asado version has a sweet-savory shredded chicken filling.
Ingredients
| 1 cup | 240 ml | lukewarm milk |
| 1/4 cup | 60 ml | sugar (dough) |
| 1 1/2 tsp | 7.5 ml | yeast |
| 3 tbsp | 45 ml | oil |
| 3 cups | 720 ml | all-purpose flour (APF) |
| 2 tsp | 10 ml | baking powder |
| 1/4 tsp | 1.3 ml | salt |
| — | cooking oil (filling) | |
| 2 cloves | garlic | |
| 1 | small onion | |
| 1/2 cup | 120 ml | brown sugar |
| 1/4 tsp | 1.3 ml | ground black pepper |
| 2 tbsp | 30 ml | oyster sauce |
| 3 tbsp | 45 ml | soy sauce |
| 1 cup | 240 ml | water |
| 2 tbsp | 30 ml | cornstarch, diluted in water |
| 3 pcs | star anise | |
| 400 g | chicken breast, pre-boiled and shredded |
Instructions
Dough:
- Combine the lukewarm milk, sugar, yeast, oil, all-purpose flour, baking powder and salt. Knead into a smooth dough and let it rise.
Asado Filling: 2. Heat cooking oil and saute the garlic and onion. Add the brown sugar, ground black pepper, oyster sauce and soy sauce, then the water and star anise. Stir in the pre-boiled shredded chicken breast and simmer, then thicken with the cornstarch diluted in water.
Assemble: 3. Divide the dough, flatten each piece, spoon in the asado filling and seal into buns. Place on parchment squares. 4. Steam for 15 minutes.