Five Spice Chicken Bao
If I make a lot of any kind of roasted/braised/baked meat, I usually have leftovers and since I’ve perfected the fluffiest, softest most delicious bao dough, I’ve been making bao with all my leftovers. These bao were particularly delicious; the main flavours of this filling (five spice, soy sauce, garlic) go really well with the subtly sweet and fluffy bao dough.
The add ins are optional but I like to add some extra flavour and spices because only a small amount a filling goes inside each bao and I want the bao to be exploding with flavour. But you do you!
1/2 kg Five Spice Roasted Chicken
optional add ins:
1 onion, sliced or diced and sauteed with a pinch of salt until golden brown
handful of shiitake mushrooms, rehydrated and chopped
green veg (ex: spinach), chopped coarsely and sauteed with a pinch of salt
fresh cilantro, chopped coarsely
- Shred the chicken, removing all bones, and combine with any accumulated roasting juices.
- Add any additional ingredients to the chicken and mix well. Make sure you taste the filling for salt and seasoning. This is where you should add anything extra like chili, more five spice, garlic, etc.
- Make bao dough. See instructions here.
- Steam the bao for 5-6 minutes, depending on size.