Siopao Chicken And Pork Filling Recipes
CHICKEN SIOPAO ASADO
Chicken Siopao Asado is a Filipino Steamed hot bun that is mixed with shredded chicken, and other sauce ingredient
Provided by Saif Al Deen Odeh
Categories Snacks
Number Of Ingredients 17
Steps:
- In a small cup, mix 2 teaspoons of yeast, 1/3 cup of water, and 1 tablespoon of brown sugar. Set aside.
- In a large bowl, combine the white flour, baking powder, water-yeast mixture, and the rest of the dough ingredient. Stir using the wooden spoon and then knead using your hand.
- Add vegetable oil and continue kneading until the dough become soft and fluffy.
- Add more flour if the dough is too sticky or more water if the dough is too rubbery
- Cover the dough with a towel and leave it for 1 ½ hour to let the dough grow in size.
- Add vegetable oil to the pan and wait till the oil is hot.
- Add chopped red onion and garlic. Stir for few minutes till looks transparent.
- Add chopped chicken breast and stir for few minutes till the chicken is cooked and juice is absorbed.
- Pour the soy sauce, oyster sauce, brown sugar, and ½ cup of water. Stir to mix and let it simmer for 5 to 10 minutes till the chicken breast becomes soft.
- In a small cup, mix ¼ cups of water and cornstarch before pouring into braise chicken mixture. Stir till the sauce become thick.
- Turn off the gas fire, and shred the braised chicken into smaller pieces using a fork. Set aside to prepare to assemble the bun.
- On a clean table, use your hand to roll the siopao dough into a cylindrical shape. Divide them into 8 pieces using the knife. Form each of them into a smaller ball
- In each ball, use the rolling pin to flatten the dough into a round shape
- Add two and a half tablespoons of Asado filling in the center of the dough
- Wrap the filling by holding the edge of the dough; seal the dough by twisting above to make it into a ball shape
- Place the siopao bun on the parchment paper. Repeat the rest.
- In a large pot, add a ½ cup of water
- Place the bun with inch apart in a steamer and transfer into the pot
- Cover the pot with the lid and let it steam for 15 minutes. You will notice the bun will grow in size.
- Remove the bun and transfer into a plate. Repeat the rest
- Serve with ketchup or any sauce you like.
Nutrition Facts : Calories 180 kcal, ServingSize 1 serving
SIOPAO (FILIPINO STEAMED BUNS)
This is my recipe for the the dough for the popular Filipino steamed bun with chicken and pork filling (link to recipe in footnotes). Serve hot with noodle soup.
Provided by lola
Categories Bread Yeast Bread Recipes
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
- Warm up the oven for 1 minute. Turn oven off.
- Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
- Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
- Place each siopao on a 3x3-inch piece of wax paper.
- Place siopao in a steamer and steam for 30 minutes.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 26.3 g, Fat 4 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 73.9 mg, Sugar 6.3 g
SIOPAO CHICKEN AND PORK FILLING
This siopao filling can be made in advance to shorten the preparation of siopao, Filipino steamed buns. Wrap the filling in my recipe for the dough (see Footnote).
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 1.9 g, Cholesterol 74 mg, Fat 8.9 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 2.5 g, Sodium 291.8 mg, Sugar 1.1 g
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