Steamed Chicken Buns

Ingredients list for Steamed Chicken Buns

• 3 cups Refined flour
• 3 teaspoons Sugar
• 1 1/2 teaspoons Dry yeast
• 1 teaspoon Salt
• 2 teaspoons Cornflour/ corn starch
• 2 tablespoons Oil
• 2 cloves Garlic,crushed
• 2 Spring onions,chopped
• 1 Green chilli,seeded and finely chopped
• 1/2 tablespoon Soy sauce
• 1/2 tablespoon Sugar
• to taste Salt

Method

1. Dissolve the sugar in one cup of warm water and sprinkle the dried yeast. Stir and leave for ten minutes or until the mixture is frothy. Sift the flour and salt together in a bowl.
2. Stir in the yeast mixture with half a cup of warm water to make a soft and pliable dough. Knead by hand for about two to three minutes. Cover with a moist cloth and leave in a warm place until it doubles in size.
3. For the filling, clean and wash and pat dry the chicken breasts. Roughly chop into very small cubes. Mix the cornflour in three tablespoons of water and keep aside. Heat the oil in a pan, add the garlic, spring onions and stir fry for half a minute.
4. Add the chicken, green chilli, soy sauce, sugar and salt. Stir well over high heat, stir in the cornflour mixture and thicken the chicken mixture. Set aside to cool. Knock back the dough to remove the air bubbles and knead for about a minute. Divide the dough into sixteen portions, flatten each portion a bit.
5. Place a spoonful of the filling in the center of each, gather the sides, seal and roll into a ball. Line the steamer compartment with butter paper and arrange the buns without touching each other. Leave it for fifteen to twenty minutes or until the buns double in size. Cover and steam over gently simmering water for fifteen minutes or until cooked. Serve immediately.