Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, chicken bao. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Chicken Bao is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Chicken Bao is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have chicken bao using 27 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Bao:
- Prepare Bao Buns (gua bao)
- Take all-purpose plain flour, plus extra for dusting
- Prepare skim-milk powder
- Prepare baking powder
- Make ready instant dry yeast
- Prepare white sugar
- Make ready vegetable oil, plus extra for greasing the dough
- Get warm water
- Make ready squares of baking paper (about 10x10cm)
- Take Pickled Carrots
- Take ml(9 fl oz/1 cup) white rice vinegar
- Prepare g(3½ oz) sugar
- Make ready g(7 oz) julienne carrots
- Make ready Marinade
- Make ready light soy sauce
- Prepare Chinese five-spice
- Get chilli powder
- Take salt, to taste
- Take white pepper
- Take cornflour (cornstarch)
- Get Sriracha Mayonnaise
- Get Sriracha Sauce
- Prepare Mayonnaise
- Make ready Assembly
- Get julienne cucumber
- Get finely chopped cabbage
- Prepare Coriander
Steps to make Chicken Bao:
- Place flour, milk powder, baking powder, yeast and sugar in a large bowl. In a separate bowl mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand.
- Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size. Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible.
- Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin.
- Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes.
- Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving.
- To make the pickled carrot, simmer the vinegar, sugar, 125 ml (4 fl oz/½ cup) water and 1 teaspoon salt in a small saucepan, stirring until the sugar dissolves. Cool completely, then add the carrots and refrigerate overnight.
- Combine the marinade ingredients in a bowl, add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- To make the Sriracha mayonnaise, combine the ingredients and set aside.
- Combine the beaten eggs and 125 ml (4 fl oz/½ cup) water in a bowl. Place the seasoned flour in a shallow bowl. Dip the chicken pieces in the egg wash, then the flour, shaking off the excess.
- Heat oil in a deep-fryer or wok to 180°C (350°C) or until a piece of bread browns in 10 seconds, and deep-fry the chicken in batches until golden and crisp. Remove with a slotted spoon and drain on paper towel. When all the chicken is done, deep-fry the basil for a couple of seconds until crisp. Drain on paper towel.
- To serve, stuff the chicken pieces into the split bao with carrots, cucumber, cabbage and coriander, and top with mayonnaise and sesame seeds.
- If you make this recipe, don't forget to tag @appetizing.adventure on Instagram!
So that’s going to wrap this up for this exceptional food chicken bao recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
