Chicken Gua Bao Burger Recipe

  • 4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5 4.50 (4 Ratings)
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  • 1 hr 30 mins
  • Medium Medium
  • BreadmakerMicrowave

Ingredients

  • FOR THE DOUGH

  • FOR THE CHICKEN MARINADE

  • FOR COOKING THE CHICKEN

  • ADDITIONAL BURGER FILLING

Directions

Recipe for the trendy Asian streetfood burgers with a steamed bun.
This gua bao recipe is using chicken filling instead of pork belly.
Alternatively you can also substitute the chicken for a vegetarian version.

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Ingredients

Adjust Servings:
FOR THE DOUGH
1 level tsp dried baking yeast
1 level tsp baking powder
300g wheat flour
20g sugar
1 rounded tsp fine salt
160ml milk at room temperature
FOR THE CHICKEN MARINADE
450g chicken breast
1 tbsp honey
1 tbsp sunflower oil
1 tbsp salted soy sauce
1 tbsp sweet soy sauce
1 tbsp rice vinegar
FOR COOKING THE CHICKEN
1 small onion
a little oil
1 tbsp cornflour
2 tsp water
ADDITIONAL BURGER FILLING
1 carrot
1/2 cucumber
1 hand full peanuts
1 spring onion
5 mint leaves
3 stalks of coriander

Steps

1

Gua bao dough:
Place the ingredients into the bread pan of your Panasonic breadmaker in the order indicated. Select the bread dough programme and press start.

2

While the breadmaker is kneading the dough, mix all the ingredients for the marinade.
Add the chicken, place it into the fridge for 1 hour.
Drain the chicken and cut it into small pieces, keeping the marinade for cooking.

3

When the breadmaker programme is finished, divide the dough into 6 equal parts.
Place baking paper on the glass tray or steam trivet of the steam oven.
Cut 6 squares of baking paper (around 10x10cm). Oil the baking paper on the tray and both sides of the 6 squares.

4

Roll the bao dough pieces into 9 cm wide and 15 cm long oval shapes on a non-floured surface.
Place each bao on the glass tray. Fold them in half, with a oiled baking paper in between, so that the dough doesn't stick together.
Cover with a tea towel and leave to rest for 1 hour.

5

Peel and finely chop an onion for cooking the chicken. Heat a little oil in a pan. Fry the onion on a low heat and add the chicken pieces. When the chicken begins to brown, pour the remaining marinade into the pan.
Combine the cornstarch and cold water and add to the mixture. Mix and leave to cook until the chicken is coated in the sauce. Keep warm.

6

Peel the carrot and cut into batons. Cut the cucumber into thin slices.
Chop the spring onion, mint leaves and coriander. Roughly chop the peanuts.

7

Steam the bao in the Panasonic Steam Oven: Select Steam programme 1 for 12 minutes. Open the oven twice during cooking to allow steam to escape.

8

Take the bao out of the oven and fill them with the chicken mixture, raw vegetables and peanuts. Put the bao back in the steam oven for 2 minutes: select Steam 2. Serve immediately with some spring onions, mint leaves and coriander.

Enjoy

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Ingredients

Adjust Servings:
FOR THE DOUGH
1 level tsp dried baking yeast
1 level tsp baking powder
300g wheat flour
20g sugar
1 rounded tsp fine salt
160ml milk at room temperature
FOR THE CHICKEN MARINADE
450g chicken breast
1 tbsp honey
1 tbsp sunflower oil
1 tbsp salted soy sauce
1 tbsp sweet soy sauce
1 tbsp rice vinegar
FOR COOKING THE CHICKEN
1 small onion
a little oil
1 tbsp cornflour
2 tsp water
ADDITIONAL BURGER FILLING
1 carrot
1/2 cucumber
1 hand full peanuts
1 spring onion
5 mint leaves
3 stalks of coriander