My good friend Alice passed me a link from a Hong Kong website with this pau dough recipe. I thought it look easy enough and not very long proofing time. Only about 50 minutes all in all. So I googled for a nice filling recipe and marry the two into this chicken pau recipe. Oh boy, am I glad that I gave this recipe a try. The pau skin turned out to be so soft and delicious. Worth keeping this recipe.
I did not have enough chicken fillings for all the pau dough so I turned some into kaya mantou since I just bought a bottle of kaya a few days ago. Didn't want to waste the dough.
Here is how the pau turned out. Delicious!
Chicken Pau Recipe
400g Hong Kong flour (Water-Lily flour)
A pinch of salt
10g double action baking powder
7g instant dry yeast
300g deboned chicken thigh meat, diced
5 black mushrooms, diced (I used 3 only)
1 stalk parsley, chopped
5 water-chestnuts, diced (I used 2 only)
1 tbsp ginger juice
1 tbsp soya sauce
1 tsp rose wine (optional)
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp sesame oil
2 tsp cornflour
a dash of pepper
1 tsp chicken stock granules
1 tsp cornflour
1 - 2 tbsp water (I used 2 tbsp)
1) Put all the dough ingredients into a mixing bowl and knead into a dough. You can add water or flour accordingly depending on whether the dough is too dry or too wet. Mix until you get a smooth dough.
2) Proof the dough for 30 minutes. After 1st proofing, divide dough into smaller individual portion (I used 60g and the pau is huge). Round up the dough and rest for another 5 minutes.
3) Roll out dough and add in fillings. Wrap dough up. If you want a round round pau without the plead, just place the sealed side down on the paper. Leave it to proof the last time for another 15 minutes.
4) Steam over medium high fire for 15 minutes.
To make filling: Marinate chicken and black mushrooms with seasoning for half an hour.
Heat wok with 2 tbsp oil and stir-fry the seasoned ingredients until cooked. Mix in thickening, add in 1 tbsp toasted sesame seeds and mix well. Leave aside to cool. Refrigerate before use.