Newspaper article Daily News (Warwick, Australia)

Put a Bun in the Steamer; Try THIS MODERN RECIPE THAT PUTS a Fresh Twist on a Favourite Chinese Classic

Newspaper article Daily News (Warwick, Australia)

Put a Bun in the Steamer; Try THIS MODERN RECIPE THAT PUTS a Fresh Twist on a Favourite Chinese Classic

Article excerpt

Byline: RECIPE: TONY TAN IMAGE: GREG ELMS

This recipe is inspired by an incredible dish I enjoyed at Little Bao, an edgy diner conceived by chef May Chow, and one of the hottest places to dine in Hong Kong. May is a friend and one helluva talented chef. She was named Asia's Best Female Chef 2017 by Asia's 50 Best Restaurants, an offshoot of the World's 50 Best Restaurants awards. May presents her bao like a hamburger. My version is shaped like a gua bao, a Chinese sandwich-style steamed bun. I've given the recipe for these buns below, or they can be found in the freezer section of Asian grocers.

MY CHICKEN BAO

Makes 10

INGREDIENTS

500g boned chicken thighs, cut into 5cm strips

2 eggs, beaten

300g (2 cups) plain (all-purpose) flour mixed with 1 tsp salt

Oil, for deep-frying

1 large handful basil

1 large handful coriander (cilantro)

Pickled carrot

25ml (1 cup) white rice vinegar

100g sugar

200g julienned carrots

Marinade

1 tbsp light soy sauce

1/2 tsp Chinese five-spice

1/2 tsp chilli powder

1/2 tsp salt, to taste

1/2 tsp white pepper

1 tsp cornflour (cornstarch)

Sichuan mayonnaise

1 tbsp Sichuan pepper oil

20 ml Kewpie mayonnaise

Bao dough

30g caster sugar

125ml (1 cup) lukewarm water

3/4 tsp dried yeast

215g cake flour

1.5 tsp baking powder

1 tbsp vegetable oil

1/4 tsp rice vinegar

Vegetable oil, for brushing

METHOD

To make the dough, dissolve the sugar in lukewarm water, stir in the yeast and set aside in a draught-free place for 10 minutes until it turns foamy. Sift the flour and baking powder into a bowl. Make a well in the centre, add the yeast mixture, oil, vinegar and pinch of salt, then, using a wooden spoon, stir until well combined. …

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