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Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!

It’s been a while since the last post I did, very sorry for that. keeping track of posting is very tough ,especially with full everyday schedule. I was very busy that I couldnt even open the internet, but will try to keep on as I can and manage my time.

Today post is my favourite recipe, I did it before several times, and every time tried different flavours for the barbecue. They are my favorite for many reasons:
First of all and the important, these are my kids favorite…
Adorable, satisfying, and convenient for everyday snacks…
Great as lunch box meal for the school…
Barbecue on the go…

For the recipe, I made the chicken barbecue with asian flavour. First I marinade the chicken with soya and teriyaki sauce, then baked the chicken in the oven bag, this make the very tender and flavorful. I did the same dough recipe that was given in the challenge and I love, the dough was very successful and the buns turned on very soft and delicious.

Many thanks for Sara for the great recipes and challenge.

Chicken Char Sui Bao

2 small whole chicken
4 large cloves of garlic, crushed
1 teaspoon (3 gm) ginger, grated
1 tablespoon corn oil
1 ½ tablespoons honey
1\4 cup soy sauce
1\4 cup teriyaki sauce
1 teaspoon oyster sauce
½ teaspoon ground black pepper
½ teaspoon five spice powder
1 teaspoon paprika
1\2 teaspoon cardamom

to do the barbecue chicken bun filling
1 small yellow onion minced very fine
1 cup chicken stock(that formed in the bag from baking the chicken)
1 tablespoon teriyaki sauce
1 tablespoon soya sauce
1 tablespoon cornflour

Clean the chicken. Place the chicken in oven bag, add all the ingredient for the marinade except the onions. With a sharp knife tip, stick the chicken on every side, this will flavour the inside of the chicken meat. Place the chicken in the refrigerator to let marinade overnight.
Bake the chicken in 450 f oven, for 3\4 an hour. It depends also on the size of the chicken(mine was small). Open the bag and put the oven under the broiler until browned.

Let the chicken to cool down a little, and make sure to save some of the stock that formed in the oven bag. Take off the bones and skin from the chicken, and with 2 forks shred the chicken meat into small pieces.
In a small sauce pan, add corn oil then the minced onions,sauté until lightly golden. Add 1 cup of the chicken stock that came down from the barbecue. Add some more soya and teriyaki. In separate cup add 3 tablespoon water to the cornflour, mix very well, add the mixer to the sauce in the pan. Stir and let it thickened alittle. Add the shredded chicken, mix it with the barbecue sauce, set aside to make the buns dough.

Dough Ingredients

2½ teaspoons (8 gm/1 satchel) of dried yeast
¼ cup (55 gm/2 oz) sugar
½ cup warm water
2 cups (280 gm/10 oz) plain flour
1 egg (medium size – slightly beaten)
3 tablespoons oil
½ teaspoon (3 gm) salt
Egg wash: 1 egg beaten with a dash of water
(1 cup=240 ml, 1 tablespoon=15 ml, 1 teaspoon=5 ml)

Place the sugar and warm water in a bowl, mix until the sugar has dissolved. Add yeast and leave it for 10 – 15 minutes until it becomes all frothy.
Sift flour in to a large bowl.
Add yeast mixture, egg, oil and salt and stir. Bring the flour mixture together with your hands.
Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 – 2 hours depending on weather conditions.
Once dough has doubled in size knock back and divide in to 12 portions and shape in to round balls.

Use a rolling pin to roll out to approximately 5cm (2 inches) in diameter. Then pick the piece of dough up and gently pull the edges to enlarge to about 8cm (3 inches) in diameter
By doing this it keeps the dough slightly thicker in the centre. This means when your buns are cooking they won’t split on the tops.
Place a good sized tablespoon of filling on the dough circle. Then gather the edges and seal your bun. Place the bun seal side down on your baking tray.

Continue with rest of dough. Once all buns are complete brush surface with egg wash. Place in a preheated oven of 200º C/392º F for 15 minutes or until golden brown.