Steamed Buns with Marinated Chicken Thigh

Jun 30, 2020 · in Dumplings & Bao

A seasonal steamed bun from the test kitchen, made with chicken thigh that's marinated in a lightly sweet and savory mixture of soy, garlic, ginger, and the secret ingredient — a peach. It's common for Taiwanese dishes to add a little sugar to balance out flavor hence where my sweet and savory cravings come from. Adding fruit to meat marinade is one of my favorite ways to add another dimension of flavor and highlight savoriness, think chicken apples sausages, Korean bulgogi marinade with asian pear, southern barbeque, etc. I've made this as a bun but you can use this feeling recipe for dumplings or just sauteed with rice as well.

–Frankie
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At a glance

Yield

24 buns

Time

2 hours

Ingredients

Orange dough

2 1/4 cups flour

3/4 cups warm water

2 tsp of yeast

2 tsp sugar

1/2 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

3 tbsp red pepper paste (see below)

White dough

2 cups flour
3/4 cups warm water
2 tsp of yeast
2 tsp sugar
1/2 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda

Filling

1 pound chicken thigh, boneless skinless
1 peach, ripe
1 tablespoon kosher salt
2 teaspoons brown sugar
1 teaspoon sesame oil
1/2 teaspoon soy sauce
4 garlic cloves, microplaned
1/2 teaspoon fresh ginger, microplaned

Red pepper paste

4 red bell peppers

1 1/2 tablespoons olive oil



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Orange dough

2 1/4 cups flour

3/4 cups warm water

2 tsp of yeast

2 tsp sugar

1/2 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

3 tbsp red pepper paste (see below)

White dough

2 cups flour
3/4 cups warm water
2 tsp of yeast
2 tsp sugar
1/2 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda

Filling

1 pound chicken thigh, boneless skinless
1 peach, ripe
1 tablespoon kosher salt
2 teaspoons brown sugar
1 teaspoon sesame oil
1/2 teaspoon soy sauce
4 garlic cloves, microplaned
1/2 teaspoon fresh ginger, microplaned

Red pepper paste

4 red bell peppers

1 1/2 tablespoons olive oil