Steamed Chicken Buns

Ingredients:
                                                                             
1 packet of 397g premix bun (pau)  flour
3/4 cup lukewarm milk
1/2 cup sugar

• Follow the instructions on the packet - mix flour with milk and sugar, then knead dough for 10 minutes.  Add 1 tbsp of oil and continue to knead for another 10 minutes.  
• Cover the dough and set aside to proof  for 30 minutes.
• Meanwhile prepare the fillings.

Fillings:

300g chicken thigh fillet, diced

1 small onion, diced

2 cloves garlic, minced finely

1 tsp minced ginger

2 tbsp chopped water chestnuts

3 tbsp coriander/chinese parsley leaves, chopped

2 tsp cornflour + 1 tbsp water

Marinade for chicken:

1 tsp sesame oil

1/2 tbsp rose wine/ chinese wine

1/2 tbsp oyster sauce

1/2 tbsp light soy sauce

1/4 tsp pepper

1/4 tsp sugar

1 tsp cornflour

• Heat oil and fry the onion and garlic.  Add in the marinated chicken and water chestnuts. 
• Add in cornflour mixture to thicken.  
• Then add in parsley leaves and stir to combine.  Transfer onto a plate and cool.
• Divide fillings into 12 portions.

To make buns:

• Divide the dough into 12 pieces.
• Flatten and wrap a portion of the filling in the centre and seal by pleating the edges.
• Set bun on a square piece of baking paper and leave for 10 minutes.
• Place a bamboo steamer over a pot of rapidly boiling water (add 2 tbsp white vinegar into the water to whiten the buns).
• Steam over high heat for 13 minutes.
• Remove buns from the steamer and serve hot.