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chinese roast chicken buns [not so easy]

2011/10/23

well…that’s a lie – it’s not that this recipe isn’t easy, it’s just that it’s really time intensive.

menu:
chinese roast chicken buns from a bird in the oven & then some – mindy fox
cucumber salad
sauted baby bok choy

shopping list:
chicken buns
1C unbleached all-purpose flour
1/2C cake flour
1 1/2tsp active dry yeast
1 1/2tsp sugar
1/8tsp fine sea salt
1/2C warm water
1tsp vegetable oil, + more for brushing dough
1lb sliced roast chicken, white + dark meat, pref w/ skin
hoisin sauce
sriracha sauce
1 med cucumber, thinly sliced crosswise,
5 scallions, thinly sliced on the diagonal
cucumber salad
2 medium cucumbers, peeled + ribbon sliced
4tsp soy sauce
4TBS seasoned rice vinegar
4TBS cane sugar
1tsp sriracha sauce
1tsp sweet chili sauce
baby bok choy
4 bunches baby bok choy
vegetable oil
sesame oil

chicken buns
In a large bowl, whisk together flour, cake flour, yeast, sugar, and salt; add water + oil. Using your hands, mix until dough forms (you can add up to 1/4C additional water as needed, 1TBS at a time). Turn our dough onto a lightly floured surface and knead until smooth and elastic (5 mins). Put dough in small oiled bowl, turning to coat dough with oil, cover w/ clean dishtowel and let rise at room temp for 45 mins. (it should double in size.) Meanwhile, cut out 12 – 2.5″ squares of parchment paper. Also make the cucumber salad and let marinate in fridge until chicken buns are ready.
Punch down the dough and form it into a 1 3/4″ rope. Cut into 12 equal pieces. Roll each piece into a ball and place on a baking sheet, cover loosely w/ plastic wrap and let sit at room temp for 30 mins.
Pat each ball into a long oval, about 5×2″, brush oval w/ oil, then fold in half, crosswise, place on parchment square (on baking sheet) and brush top with oil. Loosely cover with plastic wrap and let sit at room temp for 30 mins.
Bring a few inches of water to a simmer in a pot so that the bottom of a bamboo or metal steam pot insert sits just above water. Arrange the buns, in batches, about 1/2″ apart on the insert and steam over med heat, covered, until dough is slightly puffed (10 mins). Repeat until all dough is steamed. During these batches, saute baby bok choy in mix of sesame/vegetable oil until fully wilted – but not overcooked. Also slice chicken (i just bought a rotisserie chicken) leaving skin in tact. Mix hoisin + sriracha sauce (ratios depending on how spicy you like it) to taste.
Layer each bun w/ slice of cucumber, chicken, sauce mix + top w/ scattered scallions.

Plate three buns, three heaping spoonfuls of cucumber salad + bunch of baby bok choy and serve immediately.

20111023-193750.jpg

so like i said – not hard by any means, but lots of time waiting for all those rising sessions of the dough. we ended up using a whole grain pastry flour because i couldn’t find cake flour so they had a touch healthier spin to them and i steamed in our steam oven at 170 for 10 mins. i also drizzled additional sauce mix under the bok choy. mmmm – if you have a craving on a weekend to make something special and delicious and have the extra time. i highly recommend this!! i was pleasantly surprised by how the buns turned out. (and if you want, you can probably find them pre-made at an asian market…)

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One comment

  1. These remind me of the Duck Buns at Linger. Soooo amazing!



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