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Add a photoThis is a common Filipino-Chinese snack, Many enjoy this with pork, but chicken is also like by those health conscious ones.
Ingredients
- For the siopao dough:
- 2 tsp dry active yeast
- 4 cups flour
- 3 Tbsp shortening
- 3/4 cup sugar
- 1-1/4 cups warm water
- 1/4 tsp salt
- For the chicken asado filling:
- 1 kilo chicken, slice into small pieces
- 3 Tbsp cooking oil
- 1/2 head garlic, minced
- 1 medium size onion, minced
- 2 Tbsp cornstarch (dilute in 1/4 cup water)
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 Tbsp oyster sauce
- 1 Tbsp Hoisin sauce (optional)
Directions
- •Prepare the asado filling first. In a skillet, heat oil and saute garlic and onion.
- •After the onions become transparent, add the sliced chicken and stir fry until the meat becomes light brown.
- •Then add in the soy sauce, oyster sauce, hoisin sauce and sugar then stir cook then simmer for at least 45 minutes.
- •Add in the diluted cornstarch and stir cook until the sauce becomes thick. Set aside.
- •To make the dough, soften yeast and 1 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
- •Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well.
- •Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
- •Shape the dough into a ball and place in a greased bowl. Grease surface of dough.
- •Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.
- •Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.
- •Flatten dough pieces with a rolling pin. Use spoon on prepared asado filling into the center.
- •Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.
- •Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
- •Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
- •Steam for from 10 to 15 minutes or until cooked.
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