Learn . Laugh . Eat

Churasco Chicken Bao

Posted on Fri 13th December 2019

Prep: 25 mins

Cook: 10 mins

Serves 3

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.

Ingredients Method

Ingredients

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

Method

Filling:

Blend the marinade ingredients together and marinade chicken overnight

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

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

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

Starter Dough:

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:

Rub the lard into the flour

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

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

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

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

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

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

Squeeze the dough closed so the filling is encased

Cooking

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.

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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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:

Blend the marinade ingredients together and marinade chicken overnight

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

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

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

Starter Dough:

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:

Rub the lard into the flour

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

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

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

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

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

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

Squeeze the dough closed so the filling is encased

Cooking

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.

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.