• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • Pau skin: Sift together:
  • 350g Hong Kong flour (Water-Lily flour)
  • 1 tsp double action baking powder
  • 1 tsp instant dry yeast
  • 1 tbsp shortening
  • 200ml lukewarm water
  • 40g castor sugar
  • 1/4 tsp vinegar
  • Filling:
  • 300g deboned chicken meat, diced
  • 5 black mushrooms, diced
  • 1 stalk parsley, chopped
  • 5 water-chestnuts, diced
  • Seasoning:
  • 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

Instructions

  1. Combine water, sugar and vinegar together and leave aside. Put sifted flour into a food processor fitted with a dough blade. Add in the rest of the ingredients and blend well, adding the liquid portion slowly until you get a soft dough.
  2. Remove dough to a basin and cover with a tea-towel to rise for about 15 minutes or until double in bulk. Punch down the dough and knead on a table surface to form a long roll. Cut into approximately 10 even pieces.
  3. Roll each piece out flat and add filling. Wrap and pleat up into pau shapes and place on a piece of grease-proof paper. Leave to rise for 15 minutes and steam over rapidly boiling water for 12-15 minutes.
  4. To make filling: Marinate chicken and black mushrooms with seasoning for half an hour.
  5. 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.

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1 thought on “Chicken Charsiew Pau”

  1. cecilia - December 8, 2018 at 11:01 pm

    i like this recipe

    Reply

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