We had leftover Rotisserie chicken, and all the siopao I made last Friday are gone...so I thought of making siopao again. But this time, chicken asado siopao.
Since all the recipes I've found on the internet made use of all-purpose flour, I tried using it myself just so I would know the difference. It's good...but the texture of the buns made from bread flour is better. Bread flour is a high-gluten flour that has very small amount of malted barley flour. The barley flour helps the yeast work and the high gluten content causes the bread to rise and gives it shape and structure. All-purpose flour doesn't give the same effect on siopao. So next time, I'll stick with bread flour.
Here's the chicken asado filling recipe. Actually, it's the same as the Pork Asado...just substitute pork with chicken. :)
Chicken Asado Siopao Filling:
Ingredients:
Ingredients:
- 2 cups boneless chicken breast, cubed or 2 cups cooked chicken, cubed or flaked
- 3 Tbsp lard or shortening
- 1/8 cup garlic, minced
- ½ cup onion, minced
- 2 Tbsp cornstarch, diluted in 3Tbsp water
- 4 Tbsp soy sauce
- 4 Tbsp sugar
- 3 Tbsp oyster sauce
- 1 tbsp hoisin sauce
- ¼ tsp blackpepper
- 3 pcs. hard boiled egg, peeled and quartered crosswise
