So, a few people have asked me for the recipe for my steamed buns with red cooked chicken, based on this picture:
Here it is.
Red Cooked Chicken Steamed Buns
- 1/4 cup sugar
- 1 cup warm water
- 1/2 teaspoons yeast
- 3 1/4 cup flour
- 2 tablespoons canola oil
- 1 1/2 teaspoons baking powder
- 2 ounces brown sugar
- 3 ounces vegetable oil
- 6 cloves garlic, crushed
- 6 whole star anise
- 1/4 cup dark soy sauce
- 1/2 cup shaoxing wine
- 3 cups chicken stock
- 2 pounds boneless, skinless, chicken thighs.
Dissolve the sugar in the water. Sprinkle in the yeast and let sit for 10 minutes, until foamy.
Add flour to the yeast mixture and mix until the dough comes together into a sticky ball. Turn out onto a well floured surface. Drizzle the dough with the oil and knead until the dough is smooth and firm, about 10 minutes. Place the dough into a well oiled bowl, cover with plastic, and let stand until doubled in size.
Wile the dough is rising, make the filling. Heat the oil in a heavy bottomed pot over medium high heat. Add the sugar and cook until the sugar is lightly browned. Sear the chicken in the sugar, then add the star anise, garlic, soy sauce, shaoxing wine, and chicken stock. Bring to a boil, then lower heat and simmer until the chicken is done. Remove the chicken from the pot, then raise the heat. Simmer until the sauce is thickened and remove from the heat. Shred the chicken into very small pieces and put back in the sauce. Set aside.
Punch down the dough and turn out onto a floured surface. Sprinkle the baking powder over the surface of the dough, then knead gently until well incorporated. Divide the dough into 2 1/2 ounce balls. Cover with a clean dry towel.
Working with one ball at a time, roll into a 3 1/2 inch disk that is slightly thinner at the edges. Spoon a generous amount of red cooked chicken filling into the center, then gather up the edges to form a topknot and pinch tightly shut. Place on a sheet pan lined with parchment paper. Continue until all the buns have been formed. Let rise 30 minutes before steaming.
Line a bamboo steamer basket with parchment and fill with the buns. Cover the basket. Place the steamer in a wok or sauté pan. Pour water into the pan, but don't let it touch the bottom of the steamer rack. Bring the water to a boil. Let the buns steam until the dough is puffy and is slightly shiny, about 15 minutes.
Transfer the steamer to a plate and serve immediately,