Chicken Floss Bun
Hawker • Singapore
How to Make Chicken Floss Bun (Traditional & Healthy Version)
The Chicken Floss Bun is a beloved staple in Singapore’s vibrant kopitiam and bakery scene, often enjoyed as a quick lunch or light snack. Originating from the fusion of East Asian baking techniques and local hawker creativity, this bun is soft, fluffy, and generously topped with savory chicken floss—a uniquely Singaporean twist known locally as 'ji rou song'. Its popularity surged in the late 1990s, cementing its place in Singapore’s food culture as a convenient and satisfying meal for all ages. The taste combines the subtle sweetness of the bun with the umami-rich, airy texture of floss, making it a harmonious balance of flavors. Unlike traditional versions, our health-conscious adaptation uses whole wheat flour for extra fiber and lean, homemade chicken floss. In bustling Singapore, you’ll find these buns lining bakery shelves in the morning rush or as a satisfying lunch for office workers and school kids alike. Whether enjoyed at a local kopitiam or as a homemade treat, Chicken Floss Bun captures the essence of Singapore’s culinary fusion and hawker heritage. Choosing this dish is a great way to experience Singaporean flavors in a lighter, wholesome manner. Its approachable taste and fun texture make it a favorite in the city’s multicultural food landscape, perfect for those tracking calories or seeking a protein-rich lunch. The Chicken Floss Bun is both a nostalgic nod to local bakeries and a modern, health-forward option for today’s busy Singaporeans.
Ingredients(for 1 medium bun (about 80g))
- 1 cup Whole wheat flour (Adds fiber; use 'tepung gandum' locally)
- 1 tsp Instant yeast (Quick rise for soft buns)
- 1/4 cup Low-fat milk (Can use soy milk for lactose-intolerant)
- 1 Egg (For bun texture)
- 1 tbsp Olive oil (Healthier than butter)
- 1 tbsp Sugar (Just enough for flavor)
- 1/4 tsp Salt (Enhances taste)
- 1/2 cup Homemade chicken floss (Lean shredded chicken, air-dried)
- 1 tbsp Low-fat mayonnaise (Optional for topping, use sparingly) - optional
- 1 tbsp Spring onion (Local garnish, adds flavor) - optional
Instructions
- 1
Mix whole wheat flour, instant yeast, sugar, salt, and egg in a bowl. Gradually add low-fat milk until a soft dough forms.
5 minutes
Use lukewarm milk to activate yeast faster.
- 2
Knead dough until smooth and elastic, then add olive oil. Continue kneading for another 5 minutes.
7 minutes
Knead on a lightly oiled surface to prevent sticking.
- 3
Cover dough and let it rise in a warm spot for about 30 minutes or until doubled in size.
5 minutes (prep), 30 minutes (rest)
Place near a window or use a proofing box for consistent heat.
- 4
Divide dough into two pieces. Shape each into a bun and place on a lined baking tray.
3 minutes
Smooth surface helps buns bake evenly.
Why This Dish is Healthy
By opting for whole wheat flour and lean, homemade chicken floss, this bun offers more fiber and protein while minimizing unhealthy fats and excess sugar. The use of olive oil instead of butter, and low-fat dairy, supports cardiovascular health. It's filling, nutritious, and great for those seeking healthier Singaporean lunch options without sacrificing authentic flavor.
Chicken Floss Bun provides balanced macronutrients with higher protein from lean chicken and fiber from whole wheat flour. It contains essential vitamins like B6 and iron from chicken, and calcium from low-fat milk. Using olive oil and low-fat mayonnaise reduces saturated fats, making it heart-friendly. Spring onions add antioxidants and vitamin K. This adaptation is lower in calories and sugar than typical bakery versions, perfect for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Knead dough thoroughly for fluffier buns.
- 💡Tip 2: Homemade chicken floss ensures less sodium and preservatives.
- 💡Tip 3: Use whole wheat flour for extra nutrition and a nutty flavor.
Storage & Serving
Store cooled buns in an airtight container at room temperature for up to 2 days. Refrigerate for longer shelf life, but warm before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
