Adding a Hainanese chicken rice paste to substitute the ginger, garlic, onion and salt in the ingredient list, reduced the time and effort needed to chop up these ingredients. As the ingredients have been fried to the right fragrance, it helped to bring out the flavour of the chicken stuffing, too.
In this attempt, I used the unbleached top flour to replace the highly bleached HongKong flour for a healthier version
The result was a light and fluffy dough skin, with juicy and tender chicken stuffing bun :)
Yield: 8 x 6cm diameter buns
250g boneless skinless chicken legs
10g water chestnuts, sliced
10g green scallion, cut
1 tsp coriander, chopped, optional
2 tsp fine sugar
1 tbsp rice wine
2 tsp Hainanese Chicken Rice Paste
1/2 tsp low salt light soya sauce
1 tbsp oyster sauce
1/4 tsp seasoning powder
1/4 tsp pepper powder
1/4 tsp sesame oil
3/4 tsp corn starch
1. Rinse chicken meat, remove the skin and trim off the excess fat. Cut the chicken meat into small stripes
2. Add sugar and rice wine to the chicken meat, mix well, and set aside for 10 minutes.
3. Mix in the Hainanese chicken rice paste, low salt soy sauce, oyster sauce, pepper, and seasoning powder.
Next, add in the sesame oil, corn starch, water chestnut, green scallion, and coriander leaves. Mix well in one direction till all the ingredients form into a lump.
Cover and keep in the fridge till needed.
Sweet Bun Dough
40g unbleached top/cake flour 低筋面粉
1/2 tsp instant dry yeast 即发干酵母
35g water 水
1. Mix flour and instant dry yeast in a mixing bowl.
Slowly add in 35g of water, stir in one direction till it forms into a paste.
2. Cover and let the dough proof for 50 minutes.
Sponge from above
125g unbleached top/cake flour 包粉/香港低筋面粉
25g confectioner's sugar 糖粉
1/2 tsp double acting baking powder 双重发粉
Pinch of salt 盐
10g rice bran/corn oil 米糠油/玉米油
40~45g water, add as required 水，水量自酌
1. Mix top flour, confectioner's sugar, salt and double acting baking powder by using a hand whisk.
2. Pour the remaining ingredients, except the water, into the mixture in (1).
3. Slowly add in the water and stir at the same time, till you get all the ingredients into a big lump.
Leaving behind about 10g of water to be added depending on the consistency of the dough.
Avoid adding too much water to the dough, to help the buns keep its shape after steaming.
4. Transfer the dough onto a floured work top and knead into an elastic and smooth dough.
5. Roll the dough into a long rope, and divide into 8 portions, each about 35g. Roll into balls, coated with flour, and place in a mixing bowl.
6. Roll out the dough into a flat dough skin with the edge thinner than the center.
First, flatten the dough with your palm,
While one hand holding and pulling, the other hand operates the rolling pin.
Slowly stretch the dough into a flat dough with the centre thicker than the edge.
Flip the dough skin over, so the smoother side will be facing out when wrap.
Scoop about a tbsp of chicken meat paste onto the center of the dough skin. Wrap up and pinch to seal. Place the finished dough onto a piece of paper.
7. Proof the buns for 20 minutes before steaming. Start the 20-minute countdown when you complete shaping the first bun.
Cover the raw buns with a cloth before steaming.
8. You can either steam the buns using an electric steamer or over the stove.
For steaming using an electric steamer (Roman brand)
Space 2 buns on the steamer's rack, and turn the timer to "lava egg" sign.
When the steaming is over and a series of beeps can be heard, let the buns stay in the steamer for 5 minutes.
After 5 minutes, open the lid, and transfer the buns to a cooling rack.
For steaming over the stove
Start boiling water when you complete the 4th bun. When the water boils, steam the buns for 7 minutes under medium high flame.
Turn down flame to medium and stream for 2 minutes. Next, open the lid slightly for 1 minute.
Finally, turn off the flame, and let the buns stay in the steamer for 5 minutes.
9. Serve warm :)
I steamed the remaining chicken filling with some soaked rice into steamed chicken rice :)