Sunday, 27 September 2015

Chicken Siopao Asado

Filipinos and some Chinese (those who speak Hokkien) call these Siopao. Baozi is the general term by some Chinese.They are also called Sa la pao by the Thai restaurant here in Doha, Qatar that we frequent.  Bao, pao, pow, however they are called in the Asian and Oriental cuisines, they refer to steamed buns that are filled with meat and/or veggies.

Siopao is a famous grab-and-go meal in the Philippines. I used to buy from chowking, hen lin, and from 7-11 joints back in the Philippines.  I also love the siopao from our local restaurant in Tabuk called  Kitchenette (I think the name is Emilia's Kitchenette right now).  Well, those were the days when I can still eat red meat.  Philippine Siopaos  are usually filled with bola-bola or asado that are made of pork, some though fill them with tuna.  I never find any chicken siopao asado being sold in the Philippines and for somebody who cannot process red meat it is a sad thing.  

Living in a foreign country where pork is not openly sold in supermarkets nor restaurants, I am lucky to enjoy chicken siopao asado.  Yes, some restaurants like chowking, Thai, Chinese, and other Asian restos and a few home-based sellers sell chicken siopao asado.  Don't get me wrong, we can still buy pork here in Doha, my husband and I always buy pork,  but there's only one store that sells pork and liquor and only people with license can buy pork and liquor.

siopao being proofed

Anyway, since I cannot eat pork and there are times that we are not satisfied with what we buy, knowing how to make chicken siopao asado is the best way to go.  So last year, I made it a point to make my own chicken siopao asado recipe, you can check out my version here.  

What I am sharing right now is the chicken siopao asado recipe that was shared to us by Ate Rachelle Orozco Rosario's cousin Kuya Jong (Joemar Navarro) when he taught us how to cook a scone and siopao last September 11, 2015, a few days before Ate Rachelle and her family left for the Philippines.  I already posted the recipe for the scone last week, you can check it here.  Though the buns have cracks, they were soft even after 2 days without re-heating it.  The cracks may have something to do with the kneading process as the dough was just hand-kneaded, but I am not sure about the reason entirely.  However, the recipe for the buns are worth keeping and worth trying.  And the chicken asado filling, it is delicious, I tell you.

Kuya Jong, little Patrick, and ATe Rachelle

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Yield : 26 pieces
Siopao Bun Scale: 80 grams

Ingredients :

Chicken Asado Filling:
Chicken breast, cut into small cubes - 900 g
Garlic, minced - 15 cloves
Onion, chopped - 1 medium
Soy Sauce - 3 tbsp
Oyster Sauce - 3 tbsp
White sugar - 1 tbsp
Vegetable Oil
Salt to taste
Black Pepper Powder - 1 tsp

Siopao Buns:
All Purpose Flour - 1000 g.
Sugar - 300 g.
Salt - 10 g.
Instant Yeast - 10 grams
Baking Powder - 10 grams
Shortening - 200 g.
Water - 400 g (+/-)

Cooking Procedure:

Chicken Asado Filling :
1. Place oil, garlic, and onions in a pan and saute it under low fire until aromatic.
2. Stir in the chicken.  Stir fry for about 5 minutes.
3.  Add the rest of the ingredients and simmer until the chicken is cooked through, about 30 minutes.
4.  Remove chicken from fire and let it cool down.  We refrigerated it for a few minutes to firm it up

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 30 minutes to ferment or until the dough doubles in size.
3.  Cut and  scale dough, 80-85 grams per piece.  Roll them out to form a small ball. Leave to rest for about 10 minutes.

Assembling and Cooking  the Siopao
1.  Flatten and roll out  one dough using a rolling pin or your palm to form a flat 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 or cupcake liner to cover the pinched edges so that it won't open.
4. Place the buns on a steamer plate and allow to proof for 1 hour.
5. Pour water in a pot or the bottom part of a steamer and bring to a boil.  Place the steamer plate with the buns on top of the steamer and steam the buns for 10-15 minutes.

Remove from fire and serve
© myFresha-licious (27September2015)


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  1. why does the steamed siopao have brown spots ? it happened to me too.

    1. hi. I believe it is because of the sauce. My usual siopao asado do not have brown spots on it. I usually add cornstarch to the filling to gelatinize the sauce.