Ingredients with Measurements:
- 500g chicken breast, diced
- 1 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chili paste
- 1 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 cup water
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup warm water
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium-high heat. Add the diced chicken and cook until browned.
2. Add the diced onion, minced garlic, and grated ginger to the pan. Cook until the onion is translucent.
3. Add the soy sauce, oyster sauce, chili paste, sugar, salt, black pepper, and water to the pan. Stir until well combined.
4. Reduce the heat to low and let the chicken mixture simmer for 15-20 minutes, or until the sauce has thickened.
5. In a mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Gradually add the warm water and knead the dough until it becomes smooth and elastic.
6. Divide the dough into 12 equal pieces and roll each piece into a ball.
7. Flatten each ball with a rolling pin and place a spoonful of the chicken mixture in the center.
8. Gather the edges of the dough and pinch them together to seal the filling inside.
9. Place each bakpau on a small piece of parchment paper and let them rest for 10 minutes.
10. Steam the bakpau in a steamer for 15-20 minutes, or until the dough is cooked through.
- Time:
Preparation time: 30 minutes
- Cooking time: 40 minutes
Temperature:
- Steamer temperature: High heat
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 220
- Fat: 5g
- Carbohydrates: 30g
- Protein: 15g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thigh or ground chicken.
- Vegetable oil can be substituted with any neutral oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Chili paste can be substituted with sriracha or hot sauce.
Variations:
- Pork Bakpau: Substitute the chicken with ground pork.
- Vegetarian Bakpau: Substitute the chicken with diced mushrooms and carrots.
Tips and tricks:
- Make sure to let the dough rest before steaming to ensure a fluffy texture.
- Use parchment paper to prevent the bakpau from sticking to the steamer.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage instructions:
- Store the leftover bakpau in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Steam the leftover bakpau in a steamer for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the bakpau on a bamboo steamer basket for an authentic look.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Jasmine rice
- Stir-fried vegetables
Suggested side dishes:
- Chinese broccoli
- Bok choy
Troubleshooting advice:
- If the dough is too dry, add more warm water.
- If the dough is too sticky, add more flour.
Food safety advice:
- Make sure to cook the chicken filling to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Bakpau is a traditional Chinese steamed bun that originated in Fujian, China.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the bakpau as a snack or appetizer.
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Region: Indonesian