CHICKEN ASADO SIOPAO

Archiving the other classic version of our Siopao, the Asado. Asado has many varieties and each one represents a specific region of origin.

Today's mix is inspired by Chinese cooking but more of our palate side so as the flvaour is not too overwhelming.

Here is it--

CHICKEN ASADO SIOPAO

The bun is at 50g each and steam at 8 minutes since the filling is already cooked.

For the Dough and assembling here is the recipe .

CHICKEN ASADO FILLING

 

Ingredients

250 g chicken breast, cubes

1 tbsp EVOO (Extra Virgin Olive Oil)

I head garlic

1 medium onion

Spring onion, chopped

1 tbsp LKK Superior Light Soya Sauce (you can use regular soy sauce or dark soy sauce but reduce the amount as both are salty)

1 tbsp Oyster Sauce

½  tbsp cornstarch diluted in 1/4 c water

¼  tsp Chinese five spice

Black pepper

Pour EVOO in the pan.

Sauté garlic and onion.

Add chicken, black pepper and five spice. Stir to combine.

When chicken is done, add seasoning (soy sauce and oyster sauce)

Add cornstarch mix. Simmer to thicken.

When done, remove from the heat and set aside to cool.

Add chopped spring onions before you assemble the siopao.

Notes:

You can combine all purpose flour with cake flour. I fall short of apf in this batch so i used 2 1/2 c apf and 1/2 c cake flour -- the result is the same.

You don't need to torture yourself drooling over your hot steamed delicious bun, go ahead open the steamer right after you steam it, the buns will not deflate as some of the authors claimed. I proved it😁. So go on, steaming hot or warm -- enjoy your Siopao.

No need to use white vinegar, as my recipe uses milk, that would yield a lighter bun texture 😉.