I haven’t met a Filipino who does not like siopao. This dish also called Siu Bao was introduced to the Philippines by the Chinese centuries ago. This is traditionally made with pork filling. Not many bao store in New York Chinatown sells chicken bao and being that we don’t eat pork, I make it with chicken.
- 1 chicken breast, diced
- 1 T oil
- 3 cloves garlic, minced
- 6 pieces dried Chinese mushrooms, soaked in 1 c water for 30 minutes or until fully hydrated, sliced thinly. Strain and reserve the mushroom water.
- 1/3 c chopped onion
- 2 T soy sauce
- 2 T Hoisin sauce
- 1 T Oyster sauce
- ground black pepper
- 3 T Chinese cooking wine
- 1 t sesame oil
- 2 t corn starch
- 3 sprigs of green onions, sliced
Cook the filling.
- In a pan, heat the oil and cook the garlic until light brown. Add the onion and mushroom and cook until the onion is soft.
- Add the diced chicken meat and saute until opaque in color.
- Add the soy sauce, hoisin, oyster sauces, cooking wine and half of the reserved mushroom water, cover and simmer to allow the chicken to absorb the flavor.
- Dissolve the corn starch using the rest of the mushroom water. Add to the pan along with the sesame oil and sliced green onions.
- Stir and cook until thick. Cool before filling the buns.
- 3 cups of white bao flour, also called HongKong flour which is lighter than the regular all-purpose flour. You may also use low-glutten all purpose flour.
- 3/4 c water
- 1/4 vegetable oil
- 3 T fine sugar
- 2 t instant yeast
I use the bread machine to knead and rise the dough. You can also knead manually or in a mixer and rise for 30-45 minutes.