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Churasco Chicken Bao

Prep: 25 mins

Cook: 10 mins

This recipe comes from my favourite Chinese take-out Zing Zing. No need to bang on about Brazilian culture here, you've all seen it on TV, you know the song, let's get to the recipe.

IngredientsMethod

Chicken

500g chicken thigh

Marinade

  • 20g garlic
  • 7g smoked paprika
  • 5g oregano
  • 5g chilli flakes
  • 5g ground cumin
  • 10g sugar
  • 2g salt
  • 1g pepper
  • 150g tomato passata
  • 10g cooked glutinous rice flour

Starter Dough:

  • 185g Double action self-raising flour / Medium Gluten Wheat flour
  • 110g water
  • 1/2tsp baking powder
  • 1tsp yeast

Bao

  • 375g Medium Gluten flour
  • 200g caster sugar
  • 30g lard
  • 75g water
  • 20g baking powder
  • ¼ tsp white vinegar

Filling

1. Blend the marinade ingredients together and marinade chicken overnight

2. Fry off the chicken in a wok for 5-6 minutes

3. Pour the remaining marinade over the chicken and bring to boil in wok

4. Allow to cool, and then chop the chicken upMix the chicken with the cooked glutinous rice flour and the remaining sauce

Starter Dough

5. Mix the starter ingredients, knead the dough for 5 minutes then leave to prove in for 12 hours, either in a moderately warm place, or prove longer overnight in the fridge.

Bao

6. Rub the lard into the flour

7. Mix the starter dough into the flour, along with all the other ingredients.

8. Knead the dough for 10-15 minutes, the dough can be quite firm so persevere!

9. When the dough is perfectly smooth, leave to rest for 5-10 minutes.

10. Tear off chunks and roll into long cylinders, cut the cylinders into walnut size pieces (cover the unused dough as it will dry out)

For one Bao

11. Flatten one piece and roll out to 3-4mm thick circles

12. Place a tsp of filling in the middle and fold the dough up around the filling

13. Squeeze the dough closed so the filling is encased

Cooking

14. Steam the Bao over a wok, covered, 3 or 4 at a time so as not to overcrowd, over a rolling boil of water with 1-2 tbsp white vinegar added.

Enjoy!

How To Make Churasco Chicken Bao

If you need a bit of help/inspiration for making the baos, you can watch our video of Head Chef Jeremy Pang making Char Siu Bao

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Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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Chicken

500g chicken thigh

Marinade

  • 20g garlic
  • 7g smoked paprika
  • 5g oregano
  • 5g chilli flakes
  • 5g ground cumin
  • 10g sugar
  • 2g salt
  • 1g pepper
  • 150g tomato passata
  • 10g cooked glutinous rice flour

Starter Dough:

  • 185g Double action self-raising flour / Medium Gluten Wheat flour
  • 110g water
  • 1/2tsp baking powder
  • 1tsp yeast

Bao

  • 375g Medium Gluten flour
  • 200g caster sugar
  • 30g lard
  • 75g water
  • 20g baking powder
  • ¼ tsp white vinegar

Filling

1. Blend the marinade ingredients together and marinade chicken overnight

2. Fry off the chicken in a wok for 5-6 minutes

3. Pour the remaining marinade over the chicken and bring to boil in wok

4. Allow to cool, and then chop the chicken upMix the chicken with the cooked glutinous rice flour and the remaining sauce

Starter Dough

5. Mix the starter ingredients, knead the dough for 5 minutes then leave to prove in for 12 hours, either in a moderately warm place, or prove longer overnight in the fridge.

Bao

6. Rub the lard into the flour

7. Mix the starter dough into the flour, along with all the other ingredients.

8. Knead the dough for 10-15 minutes, the dough can be quite firm so persevere!

9. When the dough is perfectly smooth, leave to rest for 5-10 minutes.

10. Tear off chunks and roll into long cylinders, cut the cylinders into walnut size pieces (cover the unused dough as it will dry out)

For one Bao

11. Flatten one piece and roll out to 3-4mm thick circles

12. Place a tsp of filling in the middle and fold the dough up around the filling

13. Squeeze the dough closed so the filling is encased

Cooking

14. Steam the Bao over a wok, covered, 3 or 4 at a time so as not to overcrowd, over a rolling boil of water with 1-2 tbsp white vinegar added.

Enjoy!

How To Make Churasco Chicken Bao

If you need a bit of help/inspiration for making the baos, you can watch our video of Head Chef Jeremy Pang making Char Siu Bao

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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