FOOCHOW JIAN BIANG
Recently when I was in Kuala Lumpur
my Brother in Law, Doa Ming
brought us to a Foochow Coffee Shop for breakfast.
It was there that I tasted
a Foochow Bao
made of angchow chicken.
I love it so much that I started experimenting,
trying to come out with a better version,
Foochow Angchow Jian Biang.
It is crispy on the outside,
flavourful on the inside.
I love it.
The filling is juicy and delicious.
Here is the recipe if you are keen.
I started by cooking the filling first.
(A) 1 Tbsp plain flour
(B) 300g chicken meat, cut into cubes
100g mengkuang, sliced thinly
1 Tbsp old ginger, minced
1 plant Chinese Celery
2-3 Tbsp cooking oil
1/2 tsp sesame oil
2 tsp sugar
2 tsp angchow
1 tsp salt
pepper to taste
1) combine plain flour & water & cook to thicken.
leave aside until required
2) heat up cooking oil, add ginger & fry until fragrant
3) add sesame oil and mengkuang, continue frying
4) add chicken
5) add angchow and the rest of the seasoning and continue cooking
6) some water may be added if it is too dry
7) when chicken is cooked, add the flour sauce to thicken
8) let cool until required
150g bread flour
40g cake flour
1/2 tsp salt
1/2 tsp dry yeast
40g fresh milk
1) all ingredients into the bread machine, bread dough cycle 1.5 hours
2) divide dough into 6-8 balls
3) press flat and wrap the filling
4) place on a parchment to proof until double, about an hour
5) heat up a pan at low heat, and place the buns into the pan, cover it
Make sure the heat is low so that it will not burn.
6) when the buns turn golden brown, flip over to cook the other side, cover again.
7) serve warm if you want it crispy