Thursday, October 30, 2008

Chicken Pau

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

Pau skin:
400g Hong Kong flour (Water-Lily flour)
200g water
70g sugar
A pinch of salt
10g double action baking powder
7g instant dry yeast
30g shortening

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

Thickening (combine):
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.


may said...

Dear Hugbear, your pau looks so delicious, can you share the recipe ? can't wait to try it...

Little Corner of Mine said...

Leelee, can share the link of the recipe? As you know, I like easy recipe. :)

SIG said...

Where do we get water-lily flour may I ask? Thanks.

Hugbear said...

Sig, actually it is Hongkong flour. You can get HK flour almost at every supermarket or shops.

Ching, I didn't keep the link, I just copy and paste the recipe of the dough into my word document. Let me ask my friend if she still has it.

May, recipe is up already.

Esmeralda said...

Lovely chicken pau. I wished I hv the time to make them..

Btw, I have a tag for u at site.

Happy Flour said...

Hi Hugbear,

Thank for sharing the recipe. This look easy and no alkaline is used.


Happy Flour said...

Hi Hugbear,

Thank for sharing the recipe. This look easy and no alkaline is used.


Anonymous said...

hello BM,

i tried out the buns and they looked kinda weird haha, they turned out looking very deformed and HUGE. I used the Red Man pau mix and the paus tasted chewy..hmm i wander why. Only saving grace was that the chicken tasted great! i'll try it out again, if only i could fold the paus as nicely as you did. thanks for sharing the recipe!


~~吳大娘 - 吳懿恩, 吳懿倖和吳勇樂的母亲大人~~ said...


can i know where can i buy shortening from? is it called 黄油?

Hugbear said...

Hi Kristin, I think Redman's pau mix has other ingredients inside already whereas the recipe here ask for just normal hk flour. That is why your pau turned out funny. Try not to use those premix flour to make this pau and see if the result is better.

Shortening is actually vegetable oil. So if 黄油 is vegetable oil then it should be the one.

Anonymous said...


Thanks for posting the recipe. Is Hongkong flour also Superfine flour?

Can I use Bluekey Superfine flour for this recipe?

Thanks again.

Hugbear said...

I am not too sure if HK flour is superfine flour. In any case, if you cannot find HK flour, just replace it with plain flour.

Big Boys Oven said...

wow looks awesome and so pure white, beautiful!

SIG said...

Hey hugbear, I am not keen to use shortening. Can I substitute like what you say, with vegetable oil?

Anonymous said...

hi baking mum ! sorry for a amateur question. What do you mean by "proof the dough" ?

Ah Pei

Hugbear said...

Sig, if you want to use vegetable oil, then you got to be careful as the liquid will be more. Either cut down on the water or up the flour. If after mixing the dough is still too soft, you can add more flour bit by bit to mix until it not sticky and wet.

Ah Pei, to proof is to let the dough rest or rise.

Anonymous said...

Hi, The bread I made is soft only after heating it up. Is your bread is as soft as those sold in bakery shop? Is there any special ingredient to get that texture?


~~吳大娘 - 吳懿恩, 吳懿倖和吳勇樂的母亲大人~~ said...

just to check..where to buy shortening?

Hugbear said...

You should be able to get shortening from supermarkets or any bakery supplies shop.

Hugbear said...

Wendy, normally homemade bread will be soft for like 1 to 2 days since we did not add any kind of chemical into it. By zipping it for 20 or 30 sec in the mv should do the trick.

Anonymous said...

Hi,Lee Lee!I like your char siew pau recipe. I have been using it so many time to make pau. The pau skin is very nice and so easy to do. Thanks a lot for your kind sharing. I will try your chicken pau recipe tomorrow.


Let said...

Your pau is fab! The skin looks very soft. Today I just bought a pack of Bluekey pau flour, do you think it's the same as HK flour?

May I know you roughly knead for how long before let the dough proof? Use hand?

Here is my first attempt of pau.

The recipe I used is very similar with yours but result is so much different.

Hugbear said...

Let, the pau flour is different from HK flour. Is it a premix? This one no need very long. As long as it smooth and soft.

Let's masak said...

Hi hugbear,

I read the label of the Blue Key pau flour, it doens't seem like a premix flour, it still got to use yeast etc.

I will try it out and probably share with you again.:)

Hugbear said...

Ok do let me know if it works with the pau flour.

HomeKreation said...

Dear Hugbear, TQ for the nice recipe. I have made it just now & all were gone into my family's stomach. Nice recipe & have posted it in my blog. Come & drool over.


Hugbear said...

Hi homekreation, I made this pau today too. Given some away to friends and leftover will keep for the family's breakfast tomorrow. I will drop by your blog to take a look.

Anonymous said...

Dearest baking mum,always wanted to make pau-can we mix everything into dough by hand and do we need to do any kneading until elastic(like in bread dough)?I must thank you for sharing all your lovely recipes-really very satisfying and precise.

Hugbear said...

Hi Lara, yes you can handmix the dough for the pau. Knead until the dough is smooth and elastic will give you a softer pau texture.

Amy said...

Hello, Lee!

Tried your chicken pau last nite. Quick, easy, soft and good! My previous trials on pau turns out to be more like man tou. Now I must go hunt for your char siew pau recipe.

BTW, The size of pau is just rite for me, now need to work on the pleating...mine did not turn out as nice as yours.

Thanks for always sharing reliable recipes!

Hugbear said...

Hi Amy, just practice on the wrapping and you don't have to buy pau anymore. I like this pau filling it is very tasty right.

Jocelyn said...

Dear hugbear

I would like to know what brand are you using for the chicken stock granules? & For rose wine is it for cooking type? Any ideal where to get the rose wine?

Jocelyn said...

Dear Hug bear

sorry one more question to ask you. For below ingredient is under which step?

Thickening (combine):
1 tsp cornflour
1 - 2 tbsp water (I used 2 tbsp)

Thank you very much

Hugbear said...

Hi Jocelyn, the thickening is for the last step. To make the meat filling more sticky for easy wrapping. I am using Knorr brand for the chicken granules. You can use Maggi or whatever brand you like. I got my rose wine from the provision shop in Hougang. You should be able to get it at most provision shop or Kwong Cheong Thye.

Jocelyn said...

Hi hugbear

How you get your ginger juice for 1tbsp.Tks

Hugbear said...

Either grate or pound some ginger and squeeze out the juice to get 1 tbsp.

Anonymous said...

Thanks for sharing your recipe. It turned out GREAT! except my wrapping like kids version..not so nice leh :(
I use the pau flour. It turned out very good. Lili flour pple told told me its bleached thats why its very white and beautiful.


Hugbear said...

Hi Patricia, happy that your attempt turned out well.

Anonymous said...

Bakingmum there a technique how to seal and wrap the bun nicely like yours? :P


Hugbear said...

I just seal it like what I would do to my xiao long bao.

starlight_150 said...

very nice. just one comment for the chicken filling- parsely? its not very authentic,and i would think it's taste would stand out from the rest of the seasoning. Wouldnt corriander be much better?

Anonymous said...

Hi Lee Lee,

Can I replace Hong Kong flour with self-rising flour or what kind White Lily flour? Do I still need to use yeast if I am using self-rising flour?

White Lily: Enriched Bleached All-Purpose Flour, Enriched Bleached Self-Rising Flour, Enriched Unbleached Self-Rising


Mui Sim

Hugbear said...

Mui Sim, you have to use Hong Kong flour. I am not too sure about using White Lily flour or SRF as I have not tried with them to make pau before so I wouldn't be able to advise you on that.

Delphine said...

Hi Baking Mum,
Thank you so much for sharing such a nice recipe, I tried it last night, fast & easy & turn out fabulous, I shared with a few friends for tea last night & was well enjoyed. I used Bluekey Pau Flour & was very soft until this morning & still very soft, sure a keeper. Thanks again.

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