Spicy Chicken Bao
January started on a high octane note both professionally and personally. In the last two weeks I have put days and my nights into working, balancing and studying. Finally, I cleared my cloud certification with flying colours and the bed seemed welcoming when I slept last night. Very early I had realised I did not belong in the Intelligent tiering category, rather the S3 standard category (cloud terminologies), so hard work has certainly been my trump card. Positively trembling with excitement, got promoted last week, so it has dual celebrations this weekend. Spicy chicken Bao next…
Hardly out of breath, we briefly celebrated Lunar new year and I made some Spicy Chicken Bao. This pillowy soft Bao and spicy chicken is a very complimenting combination.
- BAO DOUGH INGREDIENTS
- 250g plain flour
- ½ teaspoon salt
- 7g fast action dried yeast
- 10g caster sugar
- 2 tsp baking powder
- 25g milk + 100g warm water
- 4 chicken thighs
- 1 tsp five spice powder
- 1 tsp ginger, finely chopped
- 1 tsp garlic, finely chopped
- Salt to taste
- Sichuan pepper
- Schezwan sauce
- Oil for frying
- Add the dry ingredients of the dough (flour, salt, dried yeast, caster sugar, baking powder) and attach a dough hook.
- We do not have to add the whole liquid (milk and water) but gradually add the liquid until the dough combines at low speed. Scrape the dough out and knead with some flour for another two minutes on a flat surface.
- Roll the dough into a ball and put a film of oil on the dough and cover it wet towel and let its rest until the dough rises.
- Then knock the air out of the dough and divide it into six balls. Flatten the balls on a flat surface with a rolling pin then use a chopstick to divide it flattened circle into a half circle.
- I prefer chicken thigh because it is more softer than bread but feel free to use a chicken breast in this case. Then cut the chicken into strips and marinate it with ginger garlic and soy sauce for 10 minutes.
- Use a wok to add a table spoon of oil and sauce your chicken chunks or strips with five spice powder , salt and pepper.
- Now place the bao in a bamboo steamer lined with a baking paper. Steam it for 8-10 minutes on medium flame.
- For serving, take a freshly steamed bun and add some spicy Schezwan sauce to the buns and add some fresh water cress and spicy chicken.
- Enjoy!!