How to Make Chicken Bao (Traditional & Healthy Version)
Chicken Bao is a beloved snack found in many Singapore kopitiams and hawker centres, representing the vibrant fusion of local and global influences. These fluffy steamed buns are typically filled with a savoury chicken mixture, offering a hearty yet light option for those seeking a flavorful lunch or midday snack. Singapore’s multicultural dining scene has given rise to creative bao variations, but the chicken bao remains a staple for its comforting taste and satisfying texture. What makes Chicken Bao so popular in Singapore is its unique blend of soft, pillowy mantou (bun) and rich, aromatic fillings. The taste is a gentle balance of sweet, savoury, and umami, with hints of ginger, garlic, and light soy sauce – all familiar flavors in Singaporean cuisine. Perfect for those who appreciate wholesome, hand-held foods, chicken bao can be enjoyed on the go or paired with a cup of kopi at your local kopitiam. Choosing a healthy version of this dish ensures you enjoy all the iconic flavors while keeping your meal light and nutritious, making it ideal for health-conscious individuals tracking their intake.
Ingredients
Step-by-step instructions
Step 1 · Prepare the dough by mixing whole wheat flour
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.
Step 2 · While the dough rests
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.
Step 3 · Add grated carrot
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.
Step 4 · Divide the dough into 4 equal portions
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.
Step 5 · Place baos on parchment paper squares in a steamer
Place baos on parchment paper squares in a steamer. Make sure there’s space between each bao. Cover and let rest for 10 minutes for a final rise.
Step 6 · Steam baos over boiling water for 10 minutes or until dough is cook...
Steam baos over boiling water for 10 minutes or until dough is cooked through and fluffy.
Step 7 · Serve hot
Serve hot, optionally garnished with extra spring onions.
Why this recipe is healthy
Choosing steamed bao over fried snacks significantly reduces calorie and fat content, making it ideal for those watching their health. Whole wheat flour boosts the fiber content, aiding digestion and satiety, while the use of lean chicken breast ensures a high-protein, low-fat meal. The inclusion of fresh vegetables increases micronutrient intake, supporting overall wellness. This health-conscious Singaporean recipe fits perfectly into a calorie-tracking lifestyle.
A note on tradition
Chicken bao is a staple in the bustling streets of Singapore, often enjoyed during breakfast or lunch at hawker centres and kopitiams. Its roots in local hawker culture reflect Singapore’s multicultural fusion, where Chinese steamed buns are filled with ingredients and flavors popular among locals. It’s often eaten as a quick yet satisfying meal, especially popular among office workers and students seeking a convenient, portable lunch.