[Chinese] How to cook Chinese steamed buns filled with crisp, spiced chicken (mantou jiaoyan ji)
Ingredients
- 1x 7 g yeast sachet
- 300 ml lukewarm milk
- 500 g (3⅓ cups) plain flour
- 35 g caster sugar
- 1 tsp vegetable oil
- 1 cucumber, sliced
- 1 tbsp rice wine vinegar
- coriander leaves and chilli sauce, to serve
Crisp, spiced chicken
- 3 garlic cloves, crushed
- 5 cm-piece ginger, sliced
- 3 star anise
- 1 cinnamon quill
- 1 tsp Sichuan peppercorns (see Note)
- 1 long red chilli, chopped
- 125 ml (½ cup) Chinese rice wine (shaoxing) (see Note)
- 80 ml (⅓ cup) dark soy sauce
- 55 g (¼ cup) brown sugar
- 4 chicken breast fillets
- 75 g (½ cup) rice flour
- 1 tsp five-spice powder
- 1 tsp dried chilli flakes
- vegetable oil, to deep-fry
Directions
