About the Recipe
Bao directly translated from Cantonese and means bun. Traditionally filled with char siu however this sweet fluffy Chinese bun can be filled with whatever your heart desires. Try with Sliver and Bite’s homemade hoisin.
Ingredients
CRISPY CHICKEN
2 tbsp 30g soy sauce
1 egg
2 tsp 2g Chinese 5 spice
2 tsp 3g onion powder
4 cloves garlic
30g ginger
600g chicken
1/4 cup corn flour
Vegetable oil
TO SERVE
Bao
Chilli
Coriander
Kewpie mayonnaise
Hoisin sauce
Method
In a medium size bowl add soy, egg, Chinese 5 spice and onion powder.
With a zester finely grate or mince garlic and ginger and add to bowl.
Cut chicken into long strips then again in half to fit the size of your bao
Mix the chicken into the marinade, ensuring the chicken is completely covered.
Add corn flour and mix until flour disappears.
Cover and place in the fridge for 30 minutes.
Heat enough oil in a fry pan to shallow fry the chicken.
Place in a baking tray and keep in the oven on 100°c to keep warm while you cook the rest of the chicken.
Note: Keeping the chicken in the oven will also assist in cooking the thicker pieces of chicken.
Steam the bao.
Chop any of your chosen fillings ready to fill the bao.
ASSEMBLY
Open the bao clam and place in some Chinese slaw, chilli and coriander.
Topped with some kewpie mayonnaise or homemade hoisin sauce