HOUSE OF ASIA
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Bao buns with chicken and pickled onions
These phenomenal bao buns are incredibly fluffy and delicious breads typical of Asian street food. Thanks to the addition of aromatic pastes and sauces, they're exceptionally juicy and rich in flavor. Enjoy!
Ingredients
- 3 tsp garlic ginger chili paste
- 8 tablespoons hoisin sauce
- 4 chicken drumsticks, cut into strips
- 1 onion cut into half slices
- 2 teaspoons of finely chopped chives
- Salt, pepper to taste
- 2 tablespoons of oil
- 2 teaspoons of roasted cashew nuts
Bao Cake:
- 550 ml of water
- 40 g rapeseed oil + 2 tablespoons for greasing the bowl
- 1 ½ teaspoons of dry yeast
- 2 teaspoons of sugar
- 420 g flour type 00
- ¼ teaspoon of salt
- ½ baking powder
Pickled onions:
- 2 tablespoons rice vinegar
- 1 tablespoons of coconut sugar
- 2 medium-sized red onions, sliced into feathers
- 4 tablespoons of water
A method of preparing
- In a bowl, combine the water, oil, yeast, and sugar. Gently heat to 40°C (104°F). Then add the flour, salt, and baking powder. Mix thoroughly with a mixer and set aside to rise for about 1 hour.
- In a saucepan, combine water, rice vinegar, and coconut sugar. Bring to a boil and let cool. Place the onion in a large bowl and pour the previously prepared mixture over it. Mix thoroughly and refrigerate.
- Heat oil in a pan and brown the chicken. Add the onion, then season with garlic paste, ginger paste, salt, and pepper. Then add the hoisin sauce and fresh chives.
- Transfer the risen dough to a floured surface, then roll it out to about 1 cm thick. Using a glass, cut out circles, brush each one with oil, and fold them in half. Set aside and cover with a cloth. Let rise for 15-20 minutes. Steam the risen bao buns for about 8 minutes in bamboo baskets or in a steam oven.
- Fill the prepared rolls with the filling along with the pickled onions, then sprinkle with cashew nuts.
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Vegetables 
up to 15 minutes 
Chicken 
Chinese 
Thailand