Hoisin Chicken Bao Buns

Food fads and fashions are all around us. They come and they go. Just like fashion they are also often on a cycle. What’s cool today is old news tomorrow. In my part of the world, food from South East Asia has been one such fad that seems to have had the longevity to almost become a staple. Like a good pair of jeans, it’s here to stay I think. There are many restaurants that are totally nailing a modern take on Asian cuisine and this type of food lends itself to casual catch ups with friends and a cold beer. However, your CombiSteam allows you to create dishes like this in the comfort of your own home without too much fuss. This is probably something that is best for a slightly more capable cook but, then again, you only get capable with practise so why not give it a shot. Maybe just don’t invite the friends around until you’ve had a practise run at it! They say pressure makes diamonds but that’s not always the case in the kitchen.

I like to think of Bao (pronounced “bow” as in the front of a boat) as an Asian version of the taco. A little handheld wrapping for a filling. It’s really the same concept! You can fill these with whatever you like! If you’re vego or vegan it’s easily adaptable to cater to your needs.

In this recipe we use Steam to proof and then cook our bao buns. The proof phase helps to activate the raising agent and get them nice and light before you cook them off. If you have two ovens you may like to make the filling first or ahead and then warm it up in the second oven while your buns sit in the steam so everything can come out at once or, you could also make the filling in a pan - a bit like a stir fry and leave your Combi to focus on the bao.

So give them a try and put some nice crisp beers on ice or grab a bottle of rose and let the bao times roll.

Makes approx 16 buns

Ingredients:
Buns:
1 x 7g sachet dried yeast
2 tbs caster sugar
1 cup warm water
1 tsp salt
1 1/2 tsp baking powder
3 cups plain flour
2 tsp rice bran oil (for brushing the buns)

4 chicken tenderloins

Filling:
1 tsp rice bran oil
1 baby bok choy (roughly chopped)
6 Swiss brown or oyster mushrooms - roughly chopped (optional)
2 spring onions (sliced)
1 tsp each finely grated ginger and garlic
2 tbs hoisin sauce
1 tsp rice wine vinegar
1/4 tsp chilli flakes (or to taste)
½ cup fresh coriander leaves

Method:

Whisk together the yeast, sugar and water in a small jug. Set aside to activate.
Combine the salt, baking powder and flour.
Pour the yeast mixture into the flour mixture with the oil and vinegar. Knead using a dough hook on a standmixer for 5 minutes or until smooth. Place the dough in a lightly greased bowl into the CombiSteam. Select Steam. Set the temperature to 35˚C and allow dough to prove for 30 minutes or until doubled in size.
Remove the dough and divide into 16 equal portions. Roll each portion into a ball then roll out with a rolling pin into a circular shape around ½ cm thick.
Brush each dough circle with the extra oil, then top with a square of baking paper. Fold in half to enclose the baking paper. Lay on a steamer tray lined with baking paper. Repeat until all 16 are completed. Return the buns back to the CombiSteam at 35˚C for 15 minutes.
Place the chicken onto a separate tray and add to the CombiSteam underneath the buns. (this prevents any chicken juices dripping onto the buns)
Increase the CombiSteam temperature to 100˚C. Steam the buns and chicken for 8 minutes. Reduce the temperature to 70˚C and remove the chicken. Leave the buns in the oven to stay warm
Heat a non stick frying pan over medium heat until hot. Add the oil. Add the bok choy, spring onions, ginger, garlic and mushrooms (if using) and stir fry for a few minutes until softened.
Meanwhile roughly shred or chop the steamed chicken. Add to the pan with the veggies (increase the temp if it stops sizzling). Stir to combine and then add the hoisin sauce, vinegar and chilli flakes (if using). Cook until everything is cooked through and coated in the sauce. If the sauce is too thick add a splash of water.
Serve the buns filled with some of the chicken filling and top with the fresh coriander leaves and a little extra sauce if desired.

Note:
If you don’t have an electric standmixer then you can knead this dough by hand but make sure you put the time and effort into it. It needs to be smooth and well kneaded. It might take you around 15 minutes by hand depending on how strong you are.

These are lovely to share (although maybe not right at the moment!) and I find kids like them too and enjoy getting involved in the making (if you can stand the “help”). I think this recipe is a great opportunity to give something new a try. Once you nail them you will make them again and again. They are kind of addictive!

Vary the fillings to suit your own personal taste. You could use prawns or do an all veggie option if you prefer. I sometimes just steam some prawns and snowpeas with the buns and then toss them in a little mixture of my favourite chilli sauce, some soy and add some fresh herbs. In fact, you could use the prawn filling from my Spiced Prawn Tacos as a little variation if you liked. Why not?

Keep smiling and happy cooking!

Yours in the kitchen,

The CSQ. x