Chicken Pau
Delight your taste buds with the irresistible charm of homemade Chicken Pau—a fluffy, pillowy steamed bun filled with a savory chicken filling that’s bursting with flavor! This recipe brings the perfect balance of soft, airy dough and a delicious filling made from tender, finely chopped chicken breast simmered with soy sauce, oyster sauce, aromatic garlic, ginger, and a touch of spring onion. Ideal for sharing, these steamed buns come together with a simple yet satisfying dough-making process and a beautifully seasoned filling thickened to perfection. Whether you're craving an Asian-inspired snack, a hearty appetizer, or a delectable main course, this Chicken Pau recipe is a crowd-pleaser sure to wow your guests. Serve them warm, and enjoy the ultimate comfort food experience! Keywords: Chicken Pau recipe, steamed buns, Asian appetizer, homemade pau, savory chicken filling.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 2 tablespoons Vegetable oil
- 150 milliliters Milk
- 250 grams Boneless chicken breast
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Spring onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
To make the dough, in a large bowl, mix together all-purpose flour, instant yeast, sugar, and a pinch of salt.
Heat the milk gently until warm but not hot and add it to the dry ingredients along with the vegetable oil.
Mix until a soft dough forms. Knead the dough on a floured surface for at least 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the chicken filling. Finely chop the chicken breast.
In a pan over medium heat, add a little oil, and sauté minced garlic and ginger until fragrant.
Add the chopped chicken to the pan and cook until no longer pink.
Stir in soy sauce, oyster sauce, chopped spring onions, salt, and black pepper. Cook for another 2 minutes.
Mix cornstarch with water to make a slurry and add it to the pan. Cook until the mixture thickens. Remove from heat and let it cool.
After the dough has risen, punch it down to release air bubbles and divide it into 8-10 equal portions.
Flatten a piece of dough into a disc shape and place a spoonful of chicken filling in the center.
Gather the edges of the dough around the filling and pinch to seal it, forming a bun.
Repeat with remaining dough and filling. Let the filled buns rest for another 15 minutes.
Prepare a steamer with boiling water and place the buns on parchment paper inside the steamer. Make sure to leave space between each bun.
Steam the chicken pau in batches for about 15 minutes or until the buns are fluffy and cooked through.
Serve warm and enjoy your homemade chicken pau.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 33.6 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 304 mg | 23% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
