Cooking with mom part 5 -Steam bun recipe--1 Mins Stir fry chicken recipe/ Tibetan steam bun 👌

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber while bread flour is often more affordable.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough starter offers a unique flavor while baking powder is a quick leavening agent.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

filling (meat or vegetables)

🥗Healthier: tofu

💰Cheaper: cabbage

Tofu provides a protein-rich alternative, while cabbage is a cost-effective filler.

Add 2 teaspoons of sugar to warm water to dissolve it quickly.

Add 1 teaspoon of instant yeast to the sugar water and mix it.

Let the yeast mixture sit for 10-15 minutes to activate.

In a mixing bowl, add all-purpose flour and a little cooking oil, then knead for 2-3 minutes until smooth.

Cover the dough and let it rest for 30 minutes.

Prepare the filling by slicing chicken thinly and marinating it with oyster sauce, dark soy sauce, garlic, ginger juice, sesame oil, and salt for at least 10 minutes.

Chop vegetables like capsicum and onion into small pieces.

Stir-fry the marinated chicken in a non-stick pan until cooked, adding black pepper and chili paste for flavor.

Once the chicken is cooked, remove it from the pan and stir-fry the chopped vegetables with a little oil and salt for about 30 seconds until slightly soft.

Mix the cooked chicken with the stir-fried vegetables.

Fill the dough with the chicken and vegetable mixture, then shape into buns.

Place the buns in a steamer basket and steam for 20 minutes over high heat until fluffy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens