This recipe is inspired by the Chicken Bao served for generations in Chef Ron Tong's home. The original recipe called for milk, flour, wheat based oyster sauce and wheat based soy. Chef Grub's version is equally delicious with chicken or shrimp.
Prep Time: 2 hours
Cooking Time: 2 hour
Serves: 6 to 8
4 cups Gluten Free Multi-Purpose Flour (King Arthur Flour)
1 cup Almond Milk - warmed to 100’F (original flavor – unsweetened)
¾ cup Water – warmed to 100’F
1 Tbsp Corn Oil
½ cup Agave Nectar
2 tsp yeast
16 oz Chicken Breast (Skin-on, deboned, cut into ¼ inch cubes) - alternately use peeled, deveined Shrimp
2 Tbsp Corn Oil
1 Tbsp Garlic (minced)
½ cup Red Onion (diced fine)
1 cup Shitake Mushroom – or – Chinese Black Mushroom (sliced)
1 ½ Tbsp Gluten Free Soy (San-J)
1 ½ Tbsp Gluten Free Oyster Sauce (Lee Kum Kee)
¼ tsp Chinese Five Spice Mix
1 Tbsp Corn Starch dissolved in 3 Tbsp cold water
16 2”x2” parchment paper squares
Prepare dough 2 hours before filling to allow dough to rise while filling cools.
- Mix Water, Agave and Yeast, set aside.
- Mix Flour, Almond Milk and Corn Oil.
- Kneed in Yeast mixture.
- Kneed dough no longer tacky.
- Cover with warm damp cloth and let rise until doubles in size.
- Saute Garlic and Onion until garlic and onion slightly brown.
- Add Chicken (or Shrimp) and saute until no longer translucent.
- Add Mushrooms and sute until mushrooms soft.
- Add Soy Sauce, Oyster Sauce and Five Spice, mix well.
- Add Corn Starch to thicken mixture, then remove from heat
- Let filling cool while raising dough.
- Divide dough into ratchet ball sized portions (approximately 16 - 1 ½ inch balls)
- Flatten dough ball into a thin walled bowl in the palm of your hand.
- Place a heaping tablespoon of filling in the center of the dough bowl.
- Close the dough bowl around the filling to form a ball, pinching the dough closed at the top.
- Place a parchment paper square over the closed top.
- Place the filled bun parchment paper side down in the steamer tray
- Repeat for remaining dough and filling.
- Let uncooked buns rise until double in size before streaming.
- Steam over boiling water (or in rice pot) for 30 minutes or until dough is firm.
(NOTE: Dough will be slightly tacky, but not sticky when cooked)
- Let cool 10 minutes before serving