How to Prepare Ultimate Chicken Stuffed Chinese Steam bun with pickled vegetables

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Steps to Prepare Perfect Chicken Stuffed Chinese Steam bun with pickled vegetables. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Stuffed Chinese Steam bun with pickled vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Stuffed Chinese Steam bun with pickled vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Stuffed Chinese Steam bun with pickled vegetables is 8 to 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Stuffed Chinese Steam bun with pickled vegetables estimated approx 30 minutes.

To begin with this particular recipe, we have to prepare a few components. You can have Chicken Stuffed Chinese Steam bun with pickled vegetables using 35 ingredients and 35 steps. Here is how you can achieve that.

#aromasofthekitchen #techniqueweek 2nd week's theme for the mastechef challenge is cooking technique (deep-fried or steamed). After much discussion with our teammates we decided to accept the steamed technique, because we want to make dishes that are both delicious and healthy. So today I am sharing a very unique recipe of steamed stuffed bun(bao) that needs almost no oil. I made them with all purpose flour or maida but you can substitute it with whole wheat flour. For the stuffing I used some steamed boneless chicken marinated with ghost pepper sauce and pickled vegetables for extra punch. These steam buns can be served as breakfast and also can be packed for your kids lunch box.

Ingredients and spices that need to be Get to make Chicken Stuffed Chinese Steam bun with pickled vegetables:

1. For the buns
2. 2 cups All purpose flour
3. 3/4 th teaspoon Yeast
4. 1 teaspoon Sugar
5. 1/2 cup warm water
6. 2 teaspoon Baking powder
7. 1 teaspoon Olive oil+ extra for brushing
8. to taste Salt
9. 1 teaspoon Black seeds or Kalonji (optional)
10. For the stuffing
11. 200 gm boneless Chicken
12. 1/2 teaspoon crushed Black pepper
13. 1/2 teaspoon Ginger-Garlic paste
14. 1 teaspoon Soya Sauce
15. 1 teaspoon white Vinegar
16. 1 teaspoon hot and sweet Chilli sauce + extra to taste
17. 1 teaspoon hot Chilli sauce
18. 1 teaspoon roasted white Sesame seeds
19. to taste Salt
20. For the pickled vegetables
21. 1/2 cup Carrot julienne(cut into thin strips)
22. 1/2 cup colourful Capsicum julienne (cut into thin strips)
23. 1/2 cup shredded purple Cabbage
24. 1/2 cup white Vinegar
25. 1/2 cup Water
26. 3 tablespoon Sugar
27. 1 tablespoon red Chilli flakes
28. 1/2 teaspoon Salt
29. For laccha Onions
30. 1 big red Onion thinly sliced
31. 1/2 teaspoon red chilli powder
32. 1/2 teaspoon Vinegar
33. For the mayo spread
34. 2 tablespoon Mayonese
35. 1 teaspoon red chilli sauce/tomato ketchup

Steps to make to make Chicken Stuffed Chinese Steam bun with pickled vegetables

1. For the buns first take 3/4th teaspoon yeast, 1 teaspoon sugar and 1/2 cup warm water to a cup, stir and set aside for 6 to 8 minutes to broom the yeast.
2. Sieve all purpose flour or maida and baking powder to a mixing bowl.
3. Make a well in the centre and add the broomed yeast mixture, salt and 1 teaspoon olive oil. You can add any other vegetable oil in place of olive oil.
4. Mix well with the flour and slowly make a soft dough by adding warm water as needed. I use almost 1/2 cup of water to make the dough.
5. It is necessary to knead the dough for 8 to 10 minutes to make it soft and pliable. Cover the dough and keep in a warm place for about 2 hours.
6. Let the dough rise and in the meantime make the stuffings. Take 200 gm of boneless chicken.
7. Marinate chicken pieces for 10 minutes with 1 teaspoon of vinegar, 1/2 teaspoon ginger-garlic paste, 1 teaspoon hot and sweet chilli sauce, 1 teaspoon hot chilli sauce and salt. I used sauces shown in the pictures. You can use your favourite sauce.
8. After 10 minutes transfer the chicken pieces to a piece of aluminium foil and place it in a steamer.
9. Fill.the steamer half with boiling water, cover and steam the chicken pieces for 10 minutes.
10. After 10 minutes remove from heat and let the pieces cool.
11. When the chicken pieces become cool, cut them in thin strips.
12. Now for some extra punch to the chicken add 1 teaspoon (or as you like)hot and sweet chilli sauce and 1 teaspoon roasted white sesame seeds. Mix well and keep aside.
13. For the pickled vegetables take 1/2 cup of vinegar, 3 tablespoon of sugar, 1/2 cup of water, 1/2 teaspoon of salt and 1 tablespoon of chilli flakes to a pan.
14. Bring to boil and cook until sugar dissolve completely. Remove from heat and let the mixture cool.
15. Clean and cut all the vegetables into juliennes. Also thinly sliced onion for laccha.
16. Take the vegetables except onions to a mixing bowl and add prepared vinegar mixture(cool).
17. With a fork mix well and keep in the refrigerator.
18. For the laccha onions add some red chilli powder and vinegar to the onions and mix well. Keep aside.
19. Make a spicy spread by mixing 2 tablespoon mayonese and 1 teaspoon hot chilli sauce. You can add tomato ketchup also in place of chilli sauce.
20. Now for the steam bun take out the dough which is now almost double in size.
21. Punch the dough and transfer to a dusted working surface and knead for 6-8 minutes.
22. Make a soft log and cut it into 10 parts.
23. Make round patties out of each part.
24. Take one patty and roll into 10 cm diameter slight oval thick roti or sheet.
25. Spread 2-3 drops of oil and fold it into half.
26. Keep the bun to a folded piece of baking paper.
27. Similarly roll all the buns in half moon shape.
28. Put steamer to stove top with water to boil.
29. Put some rolled buns to the steamer along with the baking paper.
30. Sprinkle some black seeds or kalonji on the buns, cover and steam for about 10 to 12 minutes.
31. My steam bun or bao is ready now. They will puff after steaming.
32. Like this steam all the buns in batches.
33. When the buns cool down or at the time of serving assemble everything and make beautiful looking delicious steam buns. At first spread some prepared mayo to the bun's cavity.
34. Stuff some steamed chicken pieces followed by pickled vegetables and laccha onion. Garnish with any herbs.
35. Serve them immediately with some more pickled vegetables and mayo spread.

While this is by no means the end all be all guide to cooking quick and easy lunches it is great food for thought. The stark reality is that this will get your creative juices flowing so that you are able to prepare excellent lunches for the family without the need to complete too much heavy cooking through the process.

So that's going to wrap it up with this special food Step-by-Step Guide to Make Super Quick Homemade Chicken Stuffed Chinese Steam bun with pickled vegetables. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!