Directions

To Make

1. Mix instant yeast and sugar into warm water. Set aside for 10-15 mins to let the yeast activate.
2. Place flour and salt in a medium mixing bowl. Make a well and pour in oil and activated yeast water.
3. Stir with a pair of chopsticks until the flour turns into small clumps.
4. Use hands to bring the clumps of flour together until you get a dough ball. Give it a gentle knead and leave it in the bowl, cover with a damp cloth to let the dough rise until double in size.
5. While the dough is proofing, prepare the chicken filling by cutting half the chicken thighs into tiny cubes and half mince finely.
6. Place chicken cubes and the rest of the ingredients into a mixing bowl. Mix until well combined. Chill in the refrigerator until required.
7. Once the dough has risen or is ready, you will see a ‘web’ when you lift it.
8. Punch it down and transfer to a floured surface. Knead for 5-6 mins. Let it rest for 10 minutes covered with a cloth.
9. Divide the dough into 8 equal portions and form into dough balls. Take a portion out and cover the rest to prevent from drying out.
10. Roll out a dough ball into a 12cm diameter disc with the sides thinner than the centre.
11. Scoop around 25-30g of the chicken filling and place it in the centre.
12. Lift both sides up into half and pinch while bringing each of the sides to the centre and pleat.
13. Pinch the seams together to seal.
14. Place completed bao onto a square piece of parchment paper before placing them into the bamboo steamer. Let them rise for 25-30 mins inside the steamer.
15. Heat up the steamer and steam the bao for 15-18 mins over medium heat.
16. When done, turn off the heat and let the bao stay in the steamer basket for 5 mins. Do not open to prevent shrinking.
17. Serve warm.