Baked Hoisin Chicken Buns Cooking Light Food

CHINESE ROAST CHICKEN BUNS WITH SCALLIONS AND SPICY HOISIN SAUCE RECIPE | COOK THE BOOK

Steps:

• For the buns: In a large bowl, whisk together the flour, cake flour, yeast, sugar and salt; add the water and oil. Using your hands, mix and then knead in the bowl until a dough forms (add up to 1/4 cup more water by the tablespoonful, if necessary). Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Put the dough into an oiled bowl, turning the dough to coat it with oil, then cover with a clean tea towel and let rise at a draught-free warm room temperature, until doubled in size, 45 minutes to 1 hour. Meanwhile, cut out 12 (2 1/2 x 2 1/2-inch) squares of baking parchment.
• Punch down the dough and form it into a 4-cm-thick rope. Cut into 12 equal pieces. Roll each piece into a ball. Place the balls on a baking tray, cover loosely with plastic wrap, and let rise at warm room temperature for 30 minutes.
• Pat each piece into a long oval, about 5 x 2-inches in length, 1/8 inch thick. Brush 1 oval with oil, then fold in half lengthways, place on a parchment square and brush with oil. Place on a baking tray and repeat with the remaining dough pieces. Loosely cover the buns with clingfilm and let rise at a draught-free warm room temperature until nearly doubled in size, about 30 minutes.
• Bring a few centimetres of water to a simmer in a saucepan so that the bottom of a steamer insert sits above the water. Arrange the buns, in batches, if necessary, about 1/2 inch apart, on the insert and steam over a medium heat, covered, until the dough is slightly puffed and cooked through, about 10 minutes.
• Layer each bun with chicken, hoisin, Sriracha, cucumber and scallions.
• For the Tea-Brined Roast Chicken: In a large saucepan, bring the water to the boil. Meanwhile, using a sharp peeler or knife, cut the zest from the orange, avoiding the white pith. If using loose tea, spoon into filters, or wrap in muslin and tie with kitchen string to secure.
• When the water comes to the boil, remove the pan from the heat. Add the zest, tea, spices and ginger and leave the mixture to steep, uncovered and off the heat, for 20 minutes, then squeeze the liquid from the tea parcels or teabags and discard. Add the salt and sugar and stir to dissolve, then squeeze the juice from the orange into the mixture.
• Pull off the excess fat around the cavity of the chicken and discard. Rinse the chicken and put it into a one gallon resealable bag. Put the bag into a bowl, then pour the brine into the bag and seal the bag, pressing out any air. Put the bowl in the refrigerator and leave the chicken to stand in the brine, turning it a few times, for 12-24 hours (the more time you have to let it sit, the deeper the flavor).
• Remove the chicken from the brine and pat dry very well, inside and out. Arrange a wire rack to fit over a pan, place the bird in the pan and refrigerate, uncovered, for 12-24 hours (you can skip this step, but it's well worth the advance planning - given the fact that the bird is quite wet from the brine, this step gives you the crispiest skin).
• Heat the oven to 450°F with the shelf in the middle. Put an 8- to 10-inch cast-iron frying pan or heavy roasting tin into the heated oven for 10 minutes. Meanwhile, remove the bird from the refrigerator and pat dry any dampness, inside and out.
• Carefully remove the hot pan from the oven and immediately place the bird, breast-side up, into it and into the oven. Roast for 20 minutes, then turn the bird breast-side down. Roast for a further 20 minutes,

BAKED HOISIN CHICKEN BUNS (COOKING LIGHT)

Steps:

• Preparation.
• Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
• Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
• Preheat oven to 375°.
• Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown.

HOISIN CHICKEN IN CRISP LETTUCE

Steps:

• In a bowl, mix the sherry and cornflour to a smooth liquid. Add the soy and hoisin sauces, sugar and stock. Set aside.
• Heat the oil in a wok or large frying pan, toss in the garlic and whites of the spring onions and stir fry for 2-3 minutes. Tip in the chicken and stir fry over a high heat until it colours, using the back of a spoon to break up any big lumps. Tip in the water chestnuts and stir fry for a further 1-2 minutes.
• Push the chicken mixture to one side of the wok. Pour the sherry mixture into the empty part and stir for 1-2 minutes until it bubbles and thickens. Combine thoroughly, then leave to simmer for 5-10 minutes. Season and stir in the green spring onions and coriander.
• Lay the lettuce leaves on serving plates, spoon in the warm mixture without overfilling, and scatter with the shredded spring onion. Suggest your guests roll the lettuce up around the filling to make a shape that's easy to eat as finger food.
• Prepare ahead; you can cook the filling the day before, leave to cool and store in a plastic container in the fridge overnight. Reheat it well for 5-10 minutes until hot, stirring all the time and adding a splash of hot water if it's too dry.

FIRECRACKER ORANGE CHICKEN BUNS

Steps:

• Add the honey, soy sauce, orange juice and zest, sriracha, garlic powder, red pepper flakes, ginger powder, and salt to a bowl. Whisk well and set aside.
• Heat about 3 inches of oil in a Dutch oven to 375°F.
• Add cornstarch to a shallow bowl. Dredge chicken in the flour, shake off excess, and fry for 4-5 minutes. Drain on a rack on top of a baking sheet.
• Pour the sauce mixture into a large nonstick skillet over medium high heat. Let the mixture come to a simmer and let cook for 1 - 2 minutes, until thickened.
• Add the chicken to the sauce and toss to coat.
• To build the sandwiches, place parsley leaves in the buns, then top with 3 - 4 chicken pieces, sprinkle with sesame seeds and scallions. Top with a squeeze of Kewpie.

HOISIN-CHICKEN BUNS

Steps:

• Heat a nonstick skillet over medium heat. Coat pan with cooking spray, and add chicken thighs.
• Cook until done, flipping midway through, about 4 minutes on each side (I like mine lightly browned). Remove from pan.
• Using two forks, shred the chicken thighs and place them into a bowl. Mix in the scallions, hoisin sauce, oyster sauce, and vinegar.
• Lightly flour your hands, a rolling pin, and the surface. Roll a piece of dough into a flat circle, about 4" wide.
• Spoon some of the chicken mixture into the center of the dough, about a heaping tablespoon (maybe more if you're awesome). Visualize your dough piece as a globe -- pull the N and S points, and then the E and W points, towards the center and pinch together.
• You will have gapsin the dough to the NE, SE, SW, and NW. Pull those corners in towards the center and pinch to seal the filling inches
• Place the bun, pinched seam down, on a baking sheet lightly coated with cooking spray. Cover lightly with plastic wrap and let rise for 20 minutes.
• (You can also spray the buns before putting on the plastic wrap, but I did not find this necessary).
• Preheat oven to 375°.
• Uncover the buns. Gently brush each with the egg and sprinkle evenly with toasted sesame seeds (toast your own seeds for best results).
• If eating immediately, bake for 15 minutes or until golden brown. Serve warm.
• If storing, bake for 12-13 minutes, or until a very light brown. Remove from oven and let cool.
• Freeze in a single layer - once frozen, you can store the buns in freezer bags.
• To reheat, thaw the buns in the refrigerator overnight, then bake at 375° for 3-5 minutes until golden brown and let the buns remain in the oven with the heat off to ensure they are hot all the way through (drop the heat to 350° if using a toaster oven).
• You can also reheat straight from the freezer by baking at 300° for 10 minutes, or until heated through and golden brown (keep checking to ensure the buns don't burn).

ORIENTAL CHICKEN BUNS

Steps:

• Heat over to 375 degrees.
• In large skillet combine sugar, ginger, garlic and soy sauce.
• Cook over medium heat until boiling.
• Add chicken, cooking 3 to 4 minutes.
• Remove from heat.
• With a slotted spoon, remove chicken from pan juices.
• Drain well reserving liquid.
• Combine cornstarch and water, stir into reserved liquid.
• Return to heat.
• Heat to boiling, stirring constantly until clear& thickened.
• Add chicken, water chestnut and green onion.
• Remove from heat and cool 10 minutes.
• Sparate biscuit dough into 10 biscuits, press or roll each biscuit into 4 inch circle.
• Place 2 tbs chicken mixture on center of dough.
• Fold dough over chicken, covering completely.
• Seal well, shape into balls.
• Place filled biscuits seam side down on ungreased cookie sheet.
• Brush with melted butter, sprinkle with sesame seeds.
• Bake 9-12 minutes or until golden brown.

HOISIN BAKED CHICKEN

Steps:

• Remove skin and any fat from chicken. In small bowl, combine hoisin sauce, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
• Place chicken on foil-lined rimmed baking sheet; spread half of the sauce over chicken.
• Bake in 400°F (200°C) oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.