I’ve been trying to pluck up courage to get rid of a load of my books. Believe me, we have enough to start our own library!
A lot of them haven’t been unpacked since our last move years ago and I keep telling myself that if I haven’t need them in all this time then they won’t be missed now. Unfortunately this logic all falls flat when I start going through my cookery books.
Two books that keep getting dragged out of the pile are the bread books I bought when I got my bread machine. Yes I know I can get all the recipes I need on line but it still doesn’t seem a good enough reason to condemn them to the junk pile.
Any way, scanning through one of them I came across this delightful recipe for chicken buns that I made several years ago. A great one for taking on picnics or for snacking on throughout the day.
They don’t have to be made with chicken, you could use any left over stir-fry vegetables and they would be just as tasty. I also found that they work just as well with ordinary plain flour as opposed to bread flour.
Don’t worry if they don’t rise that much when you leave them for 30 minutes, they’ll rise fine when you bake them.
CHICKEN BUNS CHINESE STYLE
140ml semi-skimmed milk
225g unbleached white bread flour
½ teaspoon salt
½ teaspoon sugar
15 g butter
1 teaspoon rapid rise dried yeast
For the filling:
2 tablespoons sunflower oil
5 cm piece root ginger, grated
2 tablespoon soy sauce
1 tablespoon clear honey
250 g chicken breast, diced
3 spring onions, chopped
1 tablespoons fresh coriander, chopped
salt and black pepper
For the topping:
1 egg yolk
1 tablespoon water
Pour the milk into the bread machine pan. If the instructions for your bread machine specify that the yeast is to be placed in the pan first, simply reverse the order in which you add the liquid and dry ingredients.
Sprinkle over the flour, ensuring that the milk is completely covered.
Add the salt, sugar and butter, placing them in separate corners of the bread pan. Make a small indent in the centre of the flour and add the yeast.
Set the bread machine to the dough setting, use basic dough setting if available, and press start.
Lightly grease a baking sheet.
To make the filling, mix half the oil with the ginger, soy sauce and honey. Add the chicken and toss to coat. Cover and set aside for 30 minutes.
Heat a frying pan with the remaining oil and stir-fry the chicken mixture, over a medium heat, for 5-6 minutes.
Add the spring onions and cook for 2 minutes more, until the chicken is cooked. Stir in the coriander, season to taste and set aside to cool.
When the dough cycle has finished, place the dough on a lightly floured board and knock
it back gently.
Divide into 8 pieces and roll each one out to a 15cm round.
Divide the chicken filling between them, placing in the centre of each.
Beat the egg yolk with the water and brush a little around the edge of each dough
circle. Reserve the remaining egg mixture for glazing.
Bring the sides of the dough up to cover the filling and pinch the edges together to seal. Place seam side down on the baking sheet.
Cover the buns with oiled clear film (plastic wrap) and leave to rise in a warm place, for 30 minutes.
Meanwhile preheat the oven to 200C/Gas 6.
Brush the top of the buns with the remaining egg and water and sprinkle with sesame seeds. Bake for 18-20 minutes, or until lightly browned.
Turn on to a wire rack to cool slightly before eating. Can be served cold if preferred.