How to make Chicken Steamed Buns -
These buns are stuffed with a delicious chicken mixture and steamed.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Refined flour (maida) (मैदा)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Chicken Steamed Buns checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Chilgoza Paneer Arancini Potato Rosti - SK Khazana Oats and Nuts Muffins
Chicken Steamed Buns Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken Steamed Buns Recipe
Boneless chicken finely chopped 1 cup
Refined flour (maida) 2 cups + for dusting
Dry yeast 1½ teaspoons
Castor sugar (caster sugar) 1 teaspoon
Salt to taste
Oil 1 tablespoon + for greasing
Garlic minced 1 tablespoon
Spring onions with greens finely chopped 2
Green chillies finely chopped 2
Soy sauce 1 tablespoon
Fresh coriander leaves chopped 1 tablespoon
Cornflour/ corn starch 1 tablespoon
Method
Step 1
Heat sufficient water in a steamer. Line a perforated steamer plate with butter paper.
Step 2
Take yeast in a bowl. Add ½ teaspoon castor sugar and 1 cup warm water, mix well and set aside for 5 minutes or till frothy.
Step 3
Take flour in a bowl. Add salt, activated yeast and ½ cup warm water, mix and knead into a soft dough. Wrap in a wet muslin cloth and set aside to prove for 15 minutes.
Step 4
Heat 1 tablespoon oil in a non-stick wok. Add garlic and sauté for a minute. Add spring onion with greens and sauté for a minute. Add green chillies, mix and sauté.
Step 5
Add chicken, mix and cook on high heat. Add salt, soy sauce, mix well and cook on low heat for 2-3 minutes.
Step 6
Add chopped coriander and remaining castor sugar, mix well and cook on low heat for 2 minutes.
Step 7
Take cornflour in a bowl. Add 2 tablespoons water, mix well into a smooth slurry and add to the wok. Mix well and cook for a minute. Remove from heat and cool to room temperature.
Step 8
Dust the worktop with some flour, place the dough on it and knock it. Divide the dough into equal portions and shape them into medium size balls.
Step 9
Flatten the balls place a portion of cooked chicken mixture in the centre, bring the edges together and pinch to seal. Shape them into buns.
Step 10
Place the buns on the steamer plate, cover with a wet muslin cloth and set aside to prove for 15 minutes.
Step 11
Place the steamer plate in the steamer and steam for 15-20 minutes.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
