Monday, February 28, 2011

What to eat during tea break? Chicken bun wrapped in pandan leave

Pandan Leave chicken bun for tea break time

Bought this chicken bun at a cake shope nearby in Hui Sing. Looks delicious but I have to taste it before I can tell any further. This is the first time I am seeing how chicken bun is baked in pandan leave.

No recipe for this bun but I would like to share one recipe I found from:

Steamed Chicken Buns
By Amy Beh



o 400g water-lily flour (low protein flour)
o 1 tsp instant dried yeast
o 2 tsp double-action baking powder
o Mix together and stir to dissolve the sugar
o 30g castor sugar
o 225ml warm water
o 1/2 tsp white vinegar
o 1 egg white
o 1 tbsp shortening

o 250g deboned chicken thigh meat, diced

Seasoning (A) ? (for chicken)
o 1 tsp light soy sauce
o 1 tbsp Premium oyster sauce
o Dash of salt and pepper
o 1/2 tsp sugar
o 1/4 tsp thick soy sauce
o 1 tbsp ginger juice
o 2 tbsp coarsely chopped water chestnuts
o 50g dried Chinese mushrooms, soaked and diced
o 1/2 tsp chopped garlic
o 1 tsp oil
o 1 tsp sesame oil
o A dash of Shao Hsing Hua Tiau wine (optional)

Seasoning (B)
o 1/4 tsp salt
o 1 tbsp Premium oyster sauce
o 1 tsp light soy sauce
o 1/2 tsp thick soy sauce
o 1 tsp sugar or to taste
o 1 tbsp sesame oil
o 1/8 tsp pepper
o 2?3 tbsp water or just enough
o 1½ tbsp corn flour


Sift flour into a mixing bowl. Add double-action baking powder and yeast. Stir well to combine. Make a well in the centre and add in vinegar and egg white. Pour in sugared water gradually and add in shortening. Mix and knead into a smooth and soft dough. Cover with a piece of cling film and leave aside to proof for 1?2 hours.

Roll out dough on a lightly floured surface into a long cylinder. Divide into10?12 equal portions. Roll out each portion into a thin round skin.

Add a tablespoon of filling onto the dough skin, then bring the edge of the skin up and pleat to seal the bun. Give it a twist and pinch off any excess dough at the last pleat. Place the bun on a small round of greaseproof paper with the pleated side up. Repeat to make more buns. Arrange the buns well apart in a bamboo basket and steam over rapidly boiling water for 10?12 minutes.

For the filling: Season chicken with ingredients (A) for 30 minutes. Heat oil and sesame oil in a wok and fry garlic until lightly golden. Sprinkle in cooking wine (optional). Add in marinated chicken and stir-fry well. Add mushrooms and water chestnuts. Mix in seasoning (B). Dish out and leave to cool completely.

Credits/source taken from:


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