Saturday, 18 January 2014

Siopao : Chicken Asado

Siopao is the Filipino version of the Chinese's steamed bun called char siu bao or baozi or whatever they are called.  Like other Asian steamed buns, siopao is filled with savory, sometimes sweet, meat fillings.  

Siopao is a delicious and filling grab-and-go meal.  I used to favor siopao pork asado when I still can eat pork. Henlin and Seven-Eleven were my go-to joints before whenever I get the cravings for a siopao pork asado. But ever since I cannot eat pork, I haven't had eaten siopao until I had one in one of those chowking restaurants here in Qatar.  Chowking restaurants in Qatar offers chicken siopao asado and it was really uber-delicious. And that my friends, was my inspiration in making this Chicken siopao asado.

This is the first time I made Siopao without using "improvers" for steamed buns/cakes (Puratos has one for steamed buns/cakes).  The most difficult part in cooking this siopao is in the dough-making process specially because I don't have a dough mixer.  I only rely on my two powerful hands to do the kneading. 

Do the two almost round dirty white thingy in the picture above look like siopao?  They did taste and smell like siopao so I'd say I really made siopao.  But their form don't seem to make them look like siopao.  The siopao I made was almost flat.  I want them round and bulging and white.  I added vinegar but I don't know why the buns did not turn out white.  Any ideas?

This siopao is delicious. Do try and tell me what you think.

( )

Ingredients :

Chicken Asado Filling:

chicken breast, cubed - 500 g
Garlic, minced - 5 cloves
Onion, chopped - 1 medium
Star anise - 2 pcs
Soy Sauce - 2 tbsp
Oyster Sauce - 2 1/2 tbsp

Brown sugar - 3 tbsp
Vegetable Oil
Water - enough to cover the meat
Salt to taste
Black Pepper Powder - 1 tsp
Water - 1/2 c

Cornstarch - 5 tbsp

Siopao Buns:

All Purpose Flour - 500 g.
Sugar - 60 g.
Salt - 4 g.
Instant Yeast - 5 g.
Shortening - 50 g.
Water - 200 g (+/-)

Additional Filling (Optional):

Hard-boiled Eggs , sliced

For Steaming:

Water - 1 to 1 1/2 L
White Vinegar - 1 tbsp

Cooking Procedure:

Siopao Buns:

1. Mix all the ingredients for the siopao bun to make a dough.  You can use a dough-mixer or you can Knead it with your hands until the dough is smooth.
2.  Cover with a plastic and leave for at least an hour to ferment.  The dough will double in size.

While waiting for the dough to ferment you can make the chicken asado filling as directed below and come back for the next step.

3.  Cut and  scale dough, 70-75 g. per piece.  And leave to rest for about 15 minutes.

Chicken Asado Filling :

1. Place oil and garlic in a pan and saute it under low fire until aromatic.  Add the onions and give a quick stir.
2. Stir in the chicken.  Stir fry until the meat turns almost brown.
3.  Add the rest of the ingredients except for the cornstarch, and bring to a boil for at least 30 minutes.
4.  Remove chicken and set aside remaining sauce. Flake the chicken.
5.  Return the chicken in the pan with its sauce
6.   Mix the cornstarch with a little water then pour on the chicken and simmer until the sauce thicken.  leave to cool down

Assembling and Cooking  the Siopao

1.  Flatten and roll out  one dough using a rolling pin or your palm to form a circle.  
2.  Scoop a spoonful of the chicken asado filling and place in the center of the dough.  If you plan to add egg, then place a slice or two of the hard-boiled egg on top of the chicken asado filling.
3.  Wrap the filling by tugging the edges of the dough toward the center.  Pinch the edges together then seal them on top.  
You can use a small piece of wax paper to cover the pinched edges so that it won't open.

4. Place the buns on a steamer plate.
5. Mix water and a small amount of vinegar in a steamer and bring to a boil.  Place the steamer plate with the buns on top of the steamer and steam the buns for 10 minutes.
6.  Remove buns and put the remaining buns to cook.

Serve this delicious Siopao chicken asado with this sauce:


Ingredients :

Garlic, minced - 2 cloves
Onions, minced - 1/2 of a medium size
Brown Sugar - 2 tbsp
Soy Sauce - 1 tbsp
Worcestershire sauce - 1/2 tbsp
Knorr chicken Cube - 1 pc
Star Anise - 1 pc
Water - 2 1/2 cups
Cornstarch - 2 tbsp 
Vegetable oil - 1 tsp 

1.  Place oil and garlic in a pan and stir until aromatice then add the onions and give a quick stir.
2.  Mix in the rest of the ingredients and bring to a simmer.  Continue stirring until thickened.

© myFresha-licious (18January2014)


myFresha-licious on Facebook

myFresha-licious on Pinterest

No comments:

Post a Comment