Chicken Pau 鸡包 Recipe

Ingredients

• Prepare Chicken filling
• 500g Chicken thigh without bone & skin ~ cut to strips
• 2 tbsp Oyster sauce
• 1/2 tsp Salt
• 1 tbsp Corn flour
• 1 tsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 1/2 tsp Sugar
• 1 tbsp Sesame oil
• 1 tbsp Cooking wine
• 1 tbsp Ginger juice
• 5 tbsp Plain water
• 4 Hard boiled eggs - cut to quarter or 16 Quail eggs (hard boiled)
• 1-2 stalks Spring onion - cut to 1" length & some chopped coriander leaves
• Marinade the chicken filling for few hours or overnight before wrapping.
• 500 gm Pau flour/Hong Kong flour
• 2.1/2 flat tsp yeast
• 100 ml lukewarm water
• 125 gm caster sugar
• 5 tsp shortening (I used mooncake shortening)
• 2.1/8 flat tsp DA baking powder
• 1/4 tsp salt
• 100ml water + 1 tsp (I used fresh milk)
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