Samuraï »
Ingredients for bao buns (serves 4):
Marinated Chicken
• La William Samuraï
• 400 g chicken breast
• 2 tbsp sweet soy sauce (ketjap)
• 4 cm fresh ginger, finely minced
• 2 garlic cloves, finely minced
• 200 g grated carrots
• 2 spring onions
• Fresh coriander
Bao buns
• 500 g self-raising flour
• 150 ml water
• 100 ml milk
• 7 g dry yeast
• 1 tbsp sugar
• Pinch of salt
• Rice oil
• 1 tsp vinegar
Method:
Slice the chicken into thin strips. Toss with sweet soy sauce, ginger and garlic until evenly coated. Cover and chill in the refrigerator to allow the flavors to develop.
In a bowl, whisk together the flour, baking powder, sugar and a pinch of salt. In a separate cup, dissolve the dry yeast into the lukewarm water and milk; leave for about 5 minutes until slightly foamy. Gradually pour the liquid into the dry ingredients, adding the oil and vinegar, and mix until a rough dough forms. Turn onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let rise in a warm place until doubled in size (about 1–1½ hours).
Divide the risen dough into 16 equal pieces. Roll each piece into an oval roughly ½ cm thick, brush lightly with oil, then fold in half. Place each bun on a small square of parchment paper.
Arrange the buns in a steamer basket with space between them. Steam over boiling water for about 8–10 minutes until puffed and tender.
Meanwhile, cook the marinated chicken on high heat for about 5 minutes until cooked through. Fill each steamed bao bun with chicken, grated carrots, finely sliced spring onions and your La William Samuraï sauce. Garnish with fresh coriander for brightness.
Enjoy your meal!