Corner Café

August 4, 2008

Chicken Siew Pau 雞肉燒包

Filed under: Kuih-Muih — SeaDragon @ 9:00 pm
Tags: , ,
Chicken_Siew_Paus 08

Chicken_Siew_Paus 09

I had some chicken char siew filling leftover after making the Steamed Char Siew Paus, so to use it up I decided to make the baked siew paus, the well known snack from Seremban (芙蓉) in West Malaysia which was made famous around the country in the late 1980s.
The making of these siew paus also prompted me to first do a post on the Huaiyang Flaky Pastry – my previous post, so I actually ended up with only 6 siew paus but the following recipe has been adjusted for 24 siew paus.

Makes approx. 24

[Ingredients]
Chinese Flaky Pastry:
Water Dough:
400g plain flour
1/2 teaspoon salt
50g icing sugar
120g unsalted butter, melted & cooled
160ml (approx.) lukewarm water, adjust as necessary

Lard Dough:
320g cake flour
160g lard

1 egg, lightly beaten for eggwash
white sesame seeds (optional)

Chicken Char Siew Filling:
1 large (about 250g) chicken breast fillet, diced
Marinade for chicken: 1 tablespoon Lee Kum Kee’s Char Siu Sauce; 1 teaspoon dark soy sauce; 1/2 teaspoon sugar; 1/4 teaspoon salt; dash ground white pepper

3 tablespoons canola oil
1 medium (about 150g) onion, peeled & diced
1 clove garlic, chopped
2 tablespoons sugar
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/4 teaspoon salt
125ml (1/2 cup) water
1 tablespoon potato starch 生粉
1 tablespoon cornflour
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[Preparation]
Chicken Char Siew Filling:
1. Marinate diced chicken for at least 1/2 hour.
2. Dissolve potato starch and cornflour with about half of the water, set aside. Heat a wok, add canola oil and sauté chopped onion until translucent and fragrant. Add chopped garlic and stir-fry briefly until fragrant.
3. Add marinated chicken and stir-fry until colour changes. Season to taste with sugar, soy sauce, oyster sauce and salt. Cook briefly then add remaining water, taste and adjust seasoning if necessary. Stir the starch water and pour into the wok. Cook briefly until the sauce thickens. Remove to a plate and let cool. When it is cold, cover and chill in the refrigerator until ready to be used.

Chicken_Char_Siew

Chinese Flaky Pastry:
1. For the Water Dough: Put flour, salt, sugar and melted butter in a mixing bowl, slowly add just enough water to form a soft but non-sticky dough. Knead until smooth, form into a ball, wrap in cling film and put into the refrigerator for about 15 minutes before using.
2. For the Lard Dough: Rub lard into the flour and then knead into a soft dough. If it is too soft, chill in the refrigerator to harden a bit. If it is too hard, knead it a bit more until you get soft dough about the same pliability as the water dough. It is important that the malleability of the lard dough should be about the same as the water dough when making the Chinese flaky pastry.
3. Divide the water dough and the lard dough respectively into 24 equal portions each and round them all into small balls.
4. Follow the preparation of the Hidden-Layering Flaky Pastry as shown in Huaiyang Flaky Pastry up to step 16.
5. Preheat oven to 210°C. Line a baking sheet with baking paper.
6. Arrange the paus apart on the lined baking sheet. Eggwash the surface of each pau and sprinkle a little white sesame seeds over each pau if desired.

Chicken_Siew_Paus 01

7. Bake for 16-18 minutes, or until the paus are golden brown in colour.

Chicken_Siew_Paus 02

Taste: Light, flaky crust with aromatic meat filling
Consume: Best served warm
Storage: Store in airtight containers in the refrigerator for maximum 2-3 days, reheat in the oven at 180°C for about 15 minutes or until hot before serving
Recipe References:

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3 Comments »

  1. delicious looking paus! don’t know when i will be able to try this out.

    Comment by delia — August 6, 2008 @ 11:30 am | Reply

  2. I am trying out this recipe and will let you know how this comes out. thanks for sharing, anne

    Comment by anne — January 18, 2009 @ 2:38 am | Reply

  3. anne,
    Looking forward to hear how you go. Hope you like the recipe.

    Comment by SeaDragon — January 20, 2009 @ 8:19 am | Reply


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