Sunday, October 07, 2007

Buns with Chicken

First I thought of naming this post chicken buns, but Hubs thought that it would imply that I was actually fixing chickens' butts and bottoms like 'nice buns', or bums...

I also thought of calling it Chicken Stuffed Buns. And he laughed.

So I changed it to Buns of Steel! Oh No. I'm just kidding!

It's now Buns with chicken. Unless I hear different for you?

I know....

You can go so many ways with that too, can't ya?

Now on with the recipe.... before my mind goes down the gutter again. And that's not hard to do with all the cold and decongestion medicine in my head at the moment.1 med onion, diced
1 lb skinless, boneless chicken thighs, rinsed and fat pockets removed
1/4 inch ginger knob, grated or minced finely
1/4 c finely chopped scallions
2 tsp rice vinegar
1 tsp Cayenne pepper
1 tbs oyster sauce
2 tbs hoisin sauce
10 frozen dinner roll dough pieces, thawed
1 lg egg, beaten
1 tsp sesame seeds, toasted

Add 1 tbs of vegetable oil to a non-stick skillet over med heat. Add onions and saute til soft. Remove onions. Add 1 tbs oil, chicken and ginger to the same skillet and cook 4-5 mins on each side til done. Place them onto a bowl and add scallions, rice vinegar, cayenne pepper, oyster sauce, hoisin sauce. Mix well.

Flatten dough into circles with a rolling pin on a floured surface. Place a piece of chicken thigh onto dough and spoon some sauce on top of it. Bring edges of dough over filling and pinch to seal. Place seam-side down onto a baking sheet coated with vegetable oil. Coat dough with some vegetable oil. Cover and leave for 20 mins. In the meantime, heat oven to 375F.

After about 20 mins. brush dough with egg-wash and bake for 15-20 mins or til golden brown. Serve buns while hot or warm.

Adapted from Cooking Light as I added some more ingredients to the original recipe.

Note: I did some without shredding the chicken and it made some good size buns. It's an easy recipe and not bad, but the buns were not as soft as the ones sold in Asia. A nice change from the norm and convenient snack for the family


KellytheCulinarian said...

That looks so delicious! The color on the outside of the roll is really impressive.

Anonymous said...

Looks really good. I hardly cook these days since both my kids are at uni.

I should really have you for a neighbour! :P

Anh said...

Lovely buns! I used to make something like this quite often... It's really delicious!

Big Boys Oven said...

This bun of yours looks so lovely, excellent! Near my hometown, kampar, they have this huge bread which comes with a delicious curry chicken. Maybe you can try to make those too and will be even exciting!

daphne said...

love the use of hoi sin sauce in this. Nice looking chicken buns *Wink*

Little Corner of Mine said...

Nice golden brown buns with chicken! Which reminded me, I haven't made buns for ages! Ugh!

Padma said...

Great idea! Chicken buns looks awesome n filling....

East Meets West Kitchen said...

Hi Kelly,
Thanks! I love the golden brown color I got through baking, though the steamed ones are much softer. :)

Hi Judy,
Haha! You should be my neighbor so that I can bring you cakes and kuih everyday!

Hi Anh,
Thanks! Ya, the kids enjoyed making and eating it too, and they said it was delicious. hehe!

Hi Big Boys Oven,
Oooo! Curry chicken buns. I miss those. Will have to make that soon.

Hi Daphne,
Yes, the hoisin sauce gave it a nice taste. haha! I caught your play of words and your wink too.

Hey C,
It's time for buns, buns, buns, eh? hehe!

East Meets West Kitchen said...

Hi Padma,
Thanks! Yes, they make a substantial snack so I usually cut it in quarters for the kiddos. :)

Anonymous said...

I love savory buns and this is one good alternative to char siew bao!

East Meets West Kitchen said...

Hi Tigerfish,
Yes, it's a fun alternative!

Cris said...

These rolls look great!

Anonymous said...

HA HA HA HA! My darling would'a said the very same thing! LOVIN' your page~asparagus and chicken butts all sound GREAT! (((((HUGS))))) sandi