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Bao Buns with Shredded Chicken

50 minutes



I like to visit Asian markets to taste the world and a little bit different cuisine. This recipe for Bao Buns with Shredded Chicken is the one you have to try at home!



Adjust Servings
300 grams all-purpose flour
2 tablepoons active dry yeast
1/2 teaspoon baking powder
125 grams water
2 tablespoons sugar *granulated
1 teaspoon salt
57 grams avocado oil *or any other neutral oil
Ingredients for the filling
1 bunch spring onion
5 pieces red chillies
1 bunch lemon grass
100 grams cilantro
500 grams chicken breasts
lime leaves
Nutritional Information
442 Calories
16 g Fats
21 g Protein
54 g Carbs
7 g Sugars


Prepare dough for buns
In a small bowl, combine the yeast, sugar, and water and stir. Set aside for 5 minutes, or until the yeast is foamy. Meanwhile combine flour, sugar, baking powder, and salt. Pour the dry ingredients into the yeast mixture, add oil and slowly incorporate all the ingredients together. Shape the dough into a ball, and knead it until it’s smooth and elastic. Place the dough inside a medium bowl, cover with foil and set it aside for 1 hour or until it becomes triple size.
Mark as complete
Make the buns
Place the raised dough on a working surface. Roll out the dough 0,5cm thick, cut the dough 7-8cm circle with a ring mold or glass. Brush the tops of each circle with a little oil, then fold each circle in half and gently press down and place it on a parchment paper or coffee filter-lined steamer. Cover with a lid and let it rest for additional 30 minutes. Then bring the water to a simmer, carefully place the steamer with the baos on top of boiling watercover pan and steam until puffed, 9 to 11 minutes.
Mark as complete
Filling and serving
Cook the chicken breasts until tender in salted water seasoned with lemongrass and lime leaves. Tear the cooked meat and glaze in hoisin sauce. Layer the marinated cucumbers, shredded chicken, chilli sauce, spring onions, fresh chilli and coriander into the prepared and steamed bun and serve.
Mark as complete
BONUS: Peanut topping
What will you need? 150 grams peanuts, roasted 2-3 tablespoons of icing sugar sea salt For the peanut topping, I spread the peanuts on a plate and put them in the freezer for 10 minutes. I then blend them in a food processor to a semi-coarse powder, which I mix with fine sea salt and icing sugar in another serving bowl. Freezing the peanuts ensures that I don't get peanut butter by blending, but I do get nut powder.
Mark as complete
Flour - Flour specifically labeled as Bao bun flour/Mantou flour is available in Chinese/Asian shops. It has a low gluten level (around 8g protein in 100g flour) so it's good for producing fluffy Bao.
Freezing the buns - The buns can be steamed, then frozen. Once defrosted, simply reheat in a steamer.
Oil - Use neutral oil. Neutral taste of oil (I prefer avocado oil for this recipe) allows the flavorful fillings in this recipe to shine.
Add water - If the dough is too dry, add water, a tablespoon at a time, until it comes together.
The bamboo steamer - The bamboo steamer should be the same size as the saucepan you are using underneath.

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