Chicken Pau

Yield: 20

Special equipment: steamer/steamer racks and pots/pans to facilitate steam racks

INGREDIENTS For dough:

2/3 cup warm water (110 – 115 degrees F)

1/3 cup granulated sugar

1 tablespoon instant yeast

2+¼ cups all-purpose flour

1/8 teaspoon salt (a pinch)

½ teaspoon baking soda

½ teaspoon canola or vegetable oil (plus extra for rubbing dough) 1+ ¾ tablespoons vegetable shortening (3/4 oz)

For filling:

12 oz thinly cut skinless, boneless chicken breast

1 teaspoon grated ginger

1 teaspoon grated garlic

¼ teaspoon toasted sesame oil

¼ teaspoon pepper sauce

2 teaspoons soy sauce

1 tablespoon vegetable or canola oil

1 cup shredded carrots

1 cup shredded Savoy cabbage (crinkled leaf cabbage) use regular if you don’t have

½ cup thinly sliced green onions/scallions (white & green parts)

Salt to taste

DIRECTIONS For dough:

1. Add sugar and water to medium bowl and stir to dissolve sugar.

2. Add flour, yeast, salt and baking soda to large bowl and mix thoroughly. 3. Create a well in the centre of the flour; pour in the sugar water and ½ teaspoon oil Mix together; as soon as the liquid is incorporated (dough will still be crumbly), toss in the vegetable shortening and knead to make a dough (depending on where you are you may need to add a little more water but be careful not to make the dough too wet. Turn the dough on a work surface and knead for 5 minutes. It is important that the dough be kneaded for this time so that the gluten can develop and give the cooked dough the desired lightness and texture when cooked.

4. Rub the dough with oil and transfer to an oiled bowl. Cover and let rise in a warm place for 1 ½ to 2 hours or until dough has more than doubled in size

For filling:

The filling needs to be cooled so make this as soon as you’re done kneading the dough and setting it to rise.

1. Add chicken, ginger, garlic, sesame oil, pepper sauce and soy sauce to a bowl and toss to mix. Let marinate for at least 30 minutes.

2. Heat oil in wok or karahi until almost smoking; toss in chicken and spread out in a single layer, let cook for one minute and then toss and spread out again to cook for another minute or until fully cooked. Remove from pan and set aside to cool completely.

3. Add carrots, cabbage and green onions to cooled chicken and toss to mix. Taste for salt and adjust if necessary. Set aside filling.

Turn to 25A