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?
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
Posted by East Meets West Kitchen at 8:18 AM