Chinese Steamed Chicken Buns 雞包仔
I wanted my family to enjoy the same kind of bun fun so I decided to make these chicken buns so that everyone in our little family could enjoy them. In the process I discovered that these Chinese Steamed Chicken Buns 雞包仔, with its juicily delicious, tenderly aromatic infused chicken pieces wrapped inside a soft pillowy bread is actually super yummilicious as well as quite easy to make!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 portions of Basic Chinese Dough (just triple the recipe)
- 1 lb chicken meat, 450g
- 3 dried large shitake mushrooms
- 2 tbsp spring onion, chopped
- 3 tbsp cilantro, chopped
- 2 tbsp ginger, cut to very thin matchsticks
- 3/4 tsp salt
- 1/2 tsp soy sauce
- 1/4 tsp white pepper
- 1 tsp sugar
- 1/4 tsp sesame oil
- 1 tsp rice wine
- 1 tbsp water
- 1 tbsp cornstarch
Instructions
- 1
Soak dried mushrooms in hot water to cover until soft enough to slice, around 3-4 hours. Cut off stem and discard. Slice either to matchsticks or a rough mince.
- 2
Prepare dough according to our Basic Chinese Dough recipe (x3) through the first rise. On lightly floured surface punch dough down, roll into a log and cut into 24 equal parts. Form each piece of dough into a round shape. Let dough rest covered with plastic bag to keep from drying out.
- 3
Wash and spin dry cilantro and spring onion. Chop cilantro roughly. Slice spring onion to rounds. Peel and slice ginger into very thin 1 1/2 inch long matchsticks.
- 4
Dice chicken to 1/2 inch pieces. Add in cilantro, spring onion, ginger, mushrooms, salt, soy sauce, white pepper, sugar, sesame oil and rice wine and let marinate for 15 mins. Mix water with cornstarch and mix into marinated chicken.
- 5
Line steamer with kitchen paper. Lightly flour the table and take a round of dough and roll out to a 3 inch circle. Scoop 1 rounded tbsp of filling onto the dough. Pleat the edges of circle, pressing firmly until the entire circle pleated and dough is wrapped around the filling. (For more detail on pleating a bun check out our detailed instructions in our post for Chinese Cha Siu Bao Roasted Pork Buns 叉燒包.
- 6
Place into steamer basket (off heat) 1/2 inch apart and let rise for 10 mins. Steam over high heat for 15 mins. Eat hot and tasty or freeze and resteam from frozen to enjoy later. Happy Buns!