If you’re looking for a great new dish to try in your home, be sure to try this one from Habitat’s Executive Chef Jason Dalling today!
Steamed Peanut Chicken Buns
Habitat – Executive Chef Jason Dalling
Yield: 8 portions
- 2 cups warm water
- 2 ½ tbsp sugar (added to yeast mixture)
- ½ cup sugar (added to the flour mixture)
- 1 pouch dry yeast
- 5 cups all purpose flour
- 1 ¼ tbsp baking powder
- 6 tbsp oil
- 2 lbs pre-cooked boneless/skinless chicken thigh, chopped into small pieces
- 2 tbsp garlic, minced
- 2 tbsp fresh ginger, minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp sesame oil
- 4 tbsp soy sauce
- 3 tbsp peanut butter
- 1 tbsp hoisin sauce
Combine all filling ingredients together in a mixing bowl – adjust seasoning as needed. Place the filling in the refrigerator until the dough is complete and the buns are to be built.
Make the dough by placing warm water in a bowl, then add the yeast and sugar. Mix well.
Leave the mixture for 10 to 15 minutes. In a mixing bowl, combine the flour, baking powder, oil and yeast- sugar-water mixture. Mix well (bubbles should have formed on top by then). Knead the combined mixture until the texture of the dough becomes fine. Let the dough rise by setting it aside for at least an hour (place in the mixing bowl and cover). Knead the dough again then cut into individual slices (this will be the dough per individual bun). Roll out each slice of dough into a round shape with a rolling pin on a lightly floured surface. Put the peanut chicken filling in the middle of the flattened dough and wrap.
Place the buns in a bamboo steamer basket and steam for 15 minutes in a shallow pan of water. Ensure you leave space between the buns as they will rise during steaming. Serve hot and enjoy.