• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Hard
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Recipe Ingredient

  • Dough
  • 400g water-lily flour (low protein flour)
  • 1 tsp instant dried yeast
  • 2 tsp double-action baking powder
  • Mix together and stir to dissolve the sugar
  • 30g castor sugar
  • 225ml warm water
  • 1/2 tsp white vinegar
  • 1 egg white
  • 1 tbsp shortening
  • Filling
  • 250g deboned chicken thigh meat, diced
  • Seasoning (A) – (for chicken)
  • 1 tsp light soy sauce
  • 1 tbsp Premium oyster sauce
  • Dash of salt and pepper
  • 1/2 tsp sugar
  • 1/4 tsp thick soy sauce
  • 1 tbsp ginger juice
  • 2 tbsp coarsely chopped water chestnuts
  • 50g dried Chinese mushrooms, soaked and diced
  • 1/2 tsp chopped garlic
  • 1 tsp oil
  • 1 tsp sesame oil
  • A dash of Shao Hsing Hua Tiau wine (optional)
  • Seasoning (B)
  • 1/4 tsp salt
  • 1 tbsp Premium oyster sauce
  • 1 tsp light soy sauce
  • 1/2 tsp thick soy sauce
  • 1 tsp sugar or to taste
  • 1 tbsp sesame oil
  • 1/8 tsp pepper
  • 2–3 tbsp water or just enough
  • 1½ tbsp corn flour

Instructions

  1. Sift flour into a mixing bowl. Add double-action baking powder and yeast. Stir well to combine. Make a well in the centre and add in vinegar and egg white. Pour in sugared water gradually and add in shortening. Mix and knead into a smooth and soft dough. Cover with a piece of cling film and leave aside to proof for 1-2 hours.
  2. Roll out dough on a lightly floured surface into a long cylinder. Divide into10-12 equal portions. Roll out each portion into a thin round skin.
  3. Add a tablespoon of filling onto the dough skin, then bring the edge of the skin up and pleat to seal the bun. Give it a twist and pinch off any excess dough at the last pleat. Place the bun on a small round of greaseproof paper with the pleated side up. Repeat to make more buns. Arrange the buns well apart in a bamboo basket and steam over rapidly boiling water for 10-12 minutes.
  4. For the filling: Season chicken with ingredients (A) for 30 minutes. Heat oil and sesame oil in a wok and fry garlic until lightly golden. Sprinkle in cooking wine (optional). Add in marinated chicken and stir-fry well. Add mushrooms and water chestnuts. Mix in seasoning (B). Dish out and leave to cool completely.

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