Low Sodium Chicken Bao
Savor the delightful balance of flavors with our Low Sodium Chicken Bao, a healthier twist on the beloved Chinese steamed buns. These soft, pillowy bao buns are made from scratch with all-purpose flour and a touch of granulated sugar for the perfect dough, paired with a flavorful filling of tender chicken breast, fresh cabbage, and a hint of fragrant ginger and garlic. Seasoned with low sodium soy sauce and sesame oil, this recipe delivers all the savory satisfaction of traditional bao while being mindful of salt. Each bite bursts with freshness, thanks to green onions and a sprinkle of black pepper. Perfect for steaming and sharing, this recipe is an excellent choice for those seeking a delicious, low-sodium alternative to a classic favorite. Great for family meals or snack-time treats, these homemade bao pack wholesome ingredients into every fluffy bite!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 180 ml Warm water
- 2 tablespoons Vegetable oil
- 250 grams Chicken breast
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Ginger
- 2 Garlic cloves
- 2 Green onions
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 100 grams Cabbage
Instructions
In a large bowl, mix the all-purpose flour, instant yeast, and baking powder. Add the granulated sugar, warm water, and vegetable oil to the flour mixture. Stir until a dough begins to form.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes 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 1 hour or until doubled in size.
While the dough is rising, prepare the chicken filling. Dice the chicken breast into small pieces.
Mince the ginger and garlic cloves. Slice the green onions and shred the cabbage finely.
In a non-stick skillet over medium heat, add the diced chicken and cook for 5 minutes until the chicken is lightly browned.
Add the ginger, garlic, and shredded cabbage to the chicken, and sauté for another 3 minutes.
Stir in the low sodium soy sauce, sesame oil, and black pepper. Cook for another 2 minutes or until the mixture is well combined and the chicken is fully cooked.
Remove the mixture from heat and toss in the green onions. Set the filling aside to cool slightly.
Once the dough has risen, divide it into 8 equal portions. Roll each portion into a ball and then flatten each one into a disk.
Place a spoonful of the chicken filling in the center of each disk, and gently gather the edges to encase the filling, pinching the top to seal.
Prepare a steamer by lining it with parchment paper to prevent sticking. Place the filled bao into the steamer, leaving space between each.
Steam the bao over boiling water for about 15 minutes, ensuring the steamer lid is tightly closed to maintain the steam.
Remove the bao from the steamer and let them cool slightly before serving. Enjoy your low sodium chicken bao!
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 29.8 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1496 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.
