Chicken Bao

Ingredients(for 2 medium bao per person)

• 1 cup Whole wheat flour (for bao dough)
• 1/4 cup Low-fat milk (can substitute with soy milk)
• 1 tsp Instant yeast (for dough rising)
• 1 tbsp Sugar (minimal for flavor)
• 1/4 tsp Salt
• 100g Skinless chicken breast (diced, lean protein)
• 1/4 cup Carrot (finely grated)
• 2 tbsp Spring onion (chopped)
• 1 clove Garlic (minced)
• 1 tsp Ginger (grated)
• 1 tbsp Light soy sauce (for flavor)
• 1/2 tsp Sesame oil
• 1/2 tsp Baking powder (for fluffier dough)

Instructions

1. 1

   Prepare the dough by mixing whole wheat flour, instant yeast, sugar, baking powder, and salt in a bowl. Add low-fat milk gradually and knead into a smooth, elastic dough. Cover and let it rest for 30 minutes until slightly risen.

   10 minutes

   Knead until dough is soft but not sticky for the best bao texture.

2. 2

   While the dough rests, prepare the filling. In a non-stick pan, heat sesame oil and sauté garlic and ginger until fragrant. Add diced chicken breast and cook until no longer pink.

   5 minutes

   Use medium heat to prevent burning the garlic and ginger.

3. 3

   Add grated carrot, spring onion, and light soy sauce to the pan. Stir-fry for another 3-4 minutes until vegetables are soft and chicken is cooked through. Set aside to cool.

   4 minutes

   Let filling cool to avoid soggy bao.

4. 4

   Divide the dough into 4 equal portions. Flatten each piece into a circle, place a spoonful of filling in the center, and pinch the edges together to seal. Shape gently into rounds.

   5 minutes

   Seal tightly to prevent filling from leaking during steaming.