Minggu, 10 April 2011

Steamed Chinese five-spice chicken buns


  • 450g (3 cups) plain flour
  • 250ml (1 cup) lukewarm water
  • 2 tsp (7g/1 sachet) dried yeast
  • 2 tbs caster sugar
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 250g chicken mince
  • 1 garlic clove, crushed
  • 1 tbs brown sugar
  • 1 tsp finely grated fresh ginger
  • 1 tsp Chinese five spice
  • 2 tbs oyster sauce
  • 1 tbs soy sauce
  • 2 tsp sesame oil
  • Soy or chilli sauce, to serve
  • Method

    1. Place the flour in a large bowl and make a well in the centre. Place the water, yeast, caster sugar, baking powder and salt in a small bowl and use a fork to whisk until foamy. Add the yeast mixture to the flour and use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl. Turn dough onto a lightly floured surface and knead for 8 minutes or until smooth.
    2. Place the dough in a large clean bowl. Cover with plastic wrap, then a tea towel, and set aside in a warm, draught-free place to prove for 1 hour or until dough doubles in size.
    3. Meanwhile, cook the chicken mince in a large non-stick frying pan over medium-high heat, stirring with a wooden spoon to break up any lumps, for 5 minutes or until chicken begins to brown. Add the garlic, brown sugar, ginger and Chinese five spice and cook, stirring, for 30 seconds or until aromatic. Add oyster sauce, soy sauce and sesame oil and cook, stirring, for 1 minute or until heated through. Set aside for 30 minutes to cool.
    4. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth. Divide the dough into 8 equal portions.
    5. Use a rolling pin to roll out 1 dough portion into an 8cm-diameter disc, about 1cm-thick. Place 1 tablespoonful of the chicken mixture in the centre of the disc. Bring the dough together to enclose the filling, pinching the edges together to seal and form a bun. Place the bun, sealed side down, on a 6cm-square piece of non-stick baking paper. Use a sharp knife to gently score a cross in the top of the bun (do not cut all the way through the dough). Cover the bun with a tea towel (this will prevent it drying out). Repeat with the remaining dough and chicken mixture.
    6. Place half the buns in a large bamboo steamer over a wok of simmering water. Steam, covered, for 10 minutes. Transfer to a serving platter and cover with plastic wrap. Repeat with the remaining buns. Serve warm with soy or chilli sauce.


    • These buns are best eaten on the day they are made.

      Preparation Time

      20 minutes

      Cooking Time

      30 minutes




      You will need eight 6cm-square pieces of non-stick baking paper and a large bamboo steamer for this recipe.

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