Chicken Char Siew Pau Recipe - Halal

Before...................................yeast working hard...........After...three times the original size! Chic Chicken meat fillings..............................................Pau before steaming

Yummy Chicken Char Siew Pau My mom who is now in her 80s would make many delicacies during Cheng Beng (Chinese All Souls Day) and one of them is the pau. As it is now Cheng Beng time, I decided to make chicken char siew pau for my kids to eat. Here is my version of Chicken Char Siew Pau recipe. Ingredients Pau Skins Flour, 500gms Water Yeast, (dry) 1 teaspoon Sugar, 1 table spoon Add dry yeast, a dash of flour and sugar in ½ cup of water. Pour it over the flour and keep on adding water until you are able to make dough that is not very sticky. Keep on kneading the dough until all the ingredients are well mix. Cover the dough with a towel, set it aside and let the yeast do their work for around 1 hour. Fillings Chicken Meat, 300gms marinade with 1 table spoon of corn starch Five spice powder, 1 teaspoon Dark Soya Sauce, 1 teaspoon Light Soya Sauce, 2 table spoon Sugar, 2 table spoon Onions, 2 medium size, chopped finely Shou Sing Chiew, 1 teaspoon (optional, Chinese cooking wine, not halal) Sautéed the onions with a little oil until fragrant and add in the chicken meat. Stir fry for while and add in all the other ingredients. Add salt to taste. Take a little bit of the pau dough and make it to a small ball around 1” in diameter. Flatten the dough ball and add the pau fillings. Steam pau with high heat for 20 minutes.