Chicken

Steamed Chicken and Shiitake Mushroom Bun Recipe

The photo at the top is of small steamed buns filled with this chicken and mushroom mixture. The filling itself isn't very attractive so I didn't split open

Steamed Chicken and Shiitake Mushroom Bun Recipe

Method

  1. The photo at the top is of small steamed buns filled with this chicken and mushroom mixture.
  2. The filling itself isn’t very attractive so I didn’t split open the bun.
  3. For help on shaping nice buns (yes, I did type that!), see the written instructions for the Closed Satchel shape (page 52) or watch the how-to video. 2 tablespoon canola or peanut oil 1/3 cup chopped shallot or red onion 2 large dried shiitake mushrooms, stemmed, reconstituted, and cut into small dice (1/4 cup) 1/4 cup chopped garlic chives or scallion , green part only 1/2 teaspoon plus 1 or 2 pinches of salt 1/4 teaspoon black or white pepper 1/2 teaspoon sugar 1 teaspoon fish sauce or light (regular) soy sauce 1 1/2 teaspoons oyster sauce 1 1/2 teaspoons sesame oil 2 teaspoons cornstarch 2 tablespoons egg white, lightly beaten 6 ounces coarsely ground or hand-chopped boneless, skinless chicken thigh 2 tablespoons cup coarsely chopped cilantro, leafy tops only 1 1/2 teaspoons minced fresh ginger 1.
  4. Heat the oil in a skillet over medium heat.
  5. Add the shallot, and cook for 6 to 8 minutes, stirring frequently, until they start to caramelize.
  6. Add the mushroom, sprinkle in 1 or 2 pinches of salt, and cook for 1 to 2 minutes, until fragrant.
  7. Remove from the heat, stir in the garlic chives.
  8. Set aside to cool completely. 2.
  9. In a larger bowl, combine together the cooled vegetables, chicken, cilantro, and ginger.
  10. Stir together, making sure the ingredients have commingled well. 3.
  11. In a small bowl, combine the 1/2 teaspoon salt, pepper, sugar, fish sauce, oyster sauce, sesame oil, cornstarch and egg white.
  12. Beat with a fork to blend well.
  13. Pour over the chicken and vegetable mixture, and stir, fold, and mash everything together into a cohesive mixture. 4.
  14. Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the bao.

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