Little Szechaun Chicken Steamed Buns
|Preparation Time||40 minutes|
|Cooking Time||40 minutes|
|2 chicken thighs||150g plain flour|
|2 tbsp soy sauce||2 tsp baking powder|
|1 tbsp honey||1 tbsp caster sugar|
|2 tsp Chinese rice wine (or dry sherry)||1/2 tsp salt|
|1 tbsp minced chilli||40ml milk|
|1 clove garlic, crushed||1 1/2 tbsp oil|
|2 tsp Szechuan peppercorns, crushed|
- Sieve the flour and baking powder into a large bowl. Add the sugar and salt. Stir in the milk and oil and add tepid water little by little to form a pliable dough.
- Turn the dough onto a floured board and knead until it becomes elastic (approx. 5 – 10 minutes). Cover and let rest for an hour.
- Put the chicken in a baking dish.
- Place the soy sauce in a small bowl, add the honey, wine, chilli, garlic, and peppercorns and combine. Add the chicken pieces. Cover with foil and refrigerate for 30 – 60 minutes.
- Preheat the oven to 180’C. Roast the chicken pieces for 20 minutes, then uncover and roast for a further 20 minutes. Remove from the oven and set aside to cool.
- When cooled, remove the meat from the bones and mix with any leftover juices.
Making the Dim Sum:
- Divide the dough into 12 equal portions and cover with a damp cloth. Take one ball and, using your fingers, shape into a 6cm disk.
- Put one teaspoon of the chicken filling into the centre of the dough and gather up the dough around it, pinching and twisting it at the end to seal.
- Place the complete Dim Sum onto a square of non-stick parchment, cover and repeat with the remaining dough.
- Place the buns into a steamer (3cm apart) and steam for 15 – 20 minutes.
Tip: You can make the buns the day before, keeping them well wrapped and chilled. Re-steam for 5 minutes before serving.