Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 2 tablespoons sesame oil
- 2 tablespoons rice wine or sherry
- 2 tablespoons cornstarch
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 cups cooked white rice
- 24 pieces store-bought siopao dough
Special Equipment Needed:
- Large skillet
- Large bowl
- Bamboo steamer
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the garlic and onion and cook until softened, about 3 minutes.
3. Add the soy sauce, oyster sauce, hoisin sauce, sugar, pepper, sesame oil, and rice wine or sherry.
4. Stir to combine and bring to a simmer.
5. Add the chicken and cook until cooked through, about 8 minutes.
6. In a small bowl, mix together the cornstarch and 2 tablespoons of water.
7. Add the cornstarch mixture to the skillet and stir to combine.
8. Cook for an additional 2 minutes, or until the sauce has thickened.
9. Remove from the heat and let cool.
10. Place the cooked rice in a large bowl and add the cooled chicken mixture.
11. Mix to combine.
12. Place a heaping tablespoon of the chicken mixture in the center of each siopao dough.
13. Fold the dough over the filling and pinch the edges to seal.
14. Place the siopao in a bamboo steamer and steam for 10 minutes.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: 24 pieces
Nutritional Information:
Calories: 200
Fat: 8 g
Carbohydrates: 24 g
Protein: 10 g
Substitutions for Ingredients
- Vegetable oil can be substituted with canola oil or olive oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce.
- Rice wine or sherry can be substituted with white wine or apple cider vinegar.
Variations:
- You can add other vegetables to the filling such as bell peppers, carrots, or mushrooms.
- You can also add other proteins such as pork, beef, or shrimp.
Tips and Tricks:
- Make sure to seal the edges of the siopao dough tightly to prevent the filling from leaking out.
- You can also use store-bought siopao buns if you don’t want to make your own dough.
Storage Instructions:
- Leftover siopao can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the siopao in a bamboo steamer or in the microwave for 1-2 minutes.
Presentation Ideas:
- Serve the siopao with a side of soy sauce or chili sauce for dipping.
- You can also garnish the siopao with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Soy sauce
- Chili sauce
Suggested Side Dishes:
- Steamed vegetables
- Fried rice
- Egg rolls
Troubleshooting Advice:
- If the siopao dough is too sticky, add a little more flour to make it easier to work with.
Food Safety Advice:
- Make sure to cook the chicken thoroughly before adding it to the filling.
Food History:
- Siopao is a popular snack in the Philippines that is usually filled with savory meats and vegetables.
Flavor Profiles:
- Sweet
- Savory
- Umami
Serving Suggestions:
- Serve the siopao as an appetizer or as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino