Chicken Bao Filling
Total Time: 20 minutesYield: 10 Servings
Source: asiandumplingtips.com
Category: Chinese
Ingredients
2 tablespoons Vegetable Oil1⁄3 cup Shallots (chopped)
2 whole Dried Shiitake Mushrooms (soaked and chopped)
1⁄2 teaspoon Salt (plus 2 pinches)
1⁄4 teaspoon White Pepper
1⁄2 teaspoon Sugar
1 teaspoon Soy Sauce
1 1⁄2 teaspoon Oyster Sauce
1 1⁄2 teaspoon Sesame Oil
2 teaspoons Cornstarch
2 tablespoons Egg White (lightly beatened)
6 ounces Chicken Thighs (coarsely chopped)
1⁄4 cup Cilantro (chopped)
1 1⁄2 teaspoon Ginger (grated)
1⁄4 cup Green Onions (chopped)
Directions
- Heat the oil in a skillet over medium heat. Add the shallot, and cook for 6 to 8 minutes, stirring frequently, until they start to caramelize. Add the mushroom, sprinkle in 2 pinches of salt, and cook for 1 to 2 minutes, until fragrant. Remove from the heat, stir in the green onions. Set aside to cool completely.
- In a large bowl, combine together the cooled vegetables, chicken, cilantro, and ginger. Stir together, making sure the ingredients are combined.
- Add 1/2 teaspoon salt, pepper, sugar, soy sauce, oyster sauce, sesame oil, cornstarch, and egg white. Stir, fold, and mash everything together into a cohesive mixture.
- Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the bao.