Ingredients
-
FOR THE DOUGH
-
1 level tsp dried baking yeast
-
1 level tsp baking powder
-
300g wheat flour
-
20g sugar
-
1 rounded tsp fine salt
-
160ml milkat room temperature
-
FOR THE CHICKEN MARINADE
-
450g chicken breast
-
1 tbsp honey
-
1 tbsp sunflower oil
-
1 tbsp salted soy sauce
-
1 tbsp sweet soy sauce
-
1 tbsp rice vinegar
-
FOR COOKING THE CHICKEN
-
1 small onion
-
a little oil
-
1 tbsp cornflour
-
2 tsp water
-
ADDITIONAL BURGER FILLING
-
1 carrot
-
1/2 cucumber
-
1 hand full peanuts
-
1 spring onion
-
5 mintleaves
-
3 stalks of coriander
Directions
Recipe for the trendy Asian streetfood burgers with a steamed bun.
This gua bao recipe is using chicken filling instead of pork belly.
Alternatively you can also substitute the chicken for a vegetarian version.
Ingredients
FOR THE DOUGH |
|
| 1 level tsp dried baking yeast | |
| 1 level tsp baking powder | |
| 300g wheat flour | |
| 20g sugar | |
| 1 rounded tsp fine salt | |
| 160ml milk | |
FOR THE CHICKEN MARINADE |
|
| 450g chicken breast | |
| 1 tbsp honey | |
| 1 tbsp sunflower oil | |
| 1 tbsp salted soy sauce | |
| 1 tbsp sweet soy sauce | |
| 1 tbsp rice vinegar | |
FOR COOKING THE CHICKEN |
|
| 1 small onion | |
| a little oil | |
| 1 tbsp cornflour | |
| 2 tsp water | |
ADDITIONAL BURGER FILLING |
|
| 1 carrot | |
| 1/2 cucumber | |
| 1 hand full peanuts | |
| 1 spring onion | |
| 5 mint | |
| 3 stalks of coriander | |
Steps
|
1
|
Gua bao dough: |
|
2
|
While the breadmaker is kneading the dough, mix all the ingredients for the marinade. |
|
3
|
When the breadmaker programme is finished, divide the dough into 6 equal parts. |
|
4
|
Roll the bao dough pieces into 9 cm wide and 15 cm long oval shapes on a non-floured surface. |
|
5
|
Peel and finely chop an onion for cooking the chicken. Heat a little oil in a pan. Fry the onion on a low heat and add the chicken pieces. When the chicken begins to brown, pour the remaining marinade into the pan. |
|
6
|
Peel the carrot and cut into batons. Cut the cucumber into thin slices. |
|
7
|
Steam the bao in the Panasonic Steam Oven: Select Steam programme 1 for 12 minutes. Open the oven twice during cooking to allow steam to escape. |
|
8
|
Take the bao out of the oven and fill them with the chicken mixture, raw vegetables and peanuts. Put the bao back in the steam oven for 2 minutes: select Steam 2. Serve immediately with some spring onions, mint leaves and coriander. |
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