Chicken Bao & The Everything Bao Recipe (鷄球大飽與鷄飽仔(麵種廷續編)) with Papa Fung

The classic steamed chicken bao has a soft and fluffy bun with a chicken, pork & shrimp filling with hints of shiitake mushroom and ginger to give it more flavour (but mainly chicken, hence it’s name). The everything bao is exactly what you think it is, it’s a giant bao with literally everything in it. Stuffed with the chicken bad filling, Chinese sausage, char siu, chicken thigh and even a boiled egg.

Timestamps:
0:00 Intro
00:17 Part 1: Sourdough
1:47 Part 2: Filling Prep (2 Type of Bao Fillings)
1:50 Part 2: Chicken Bao Filling
5:26 Part 2: Everything Bao Filling
7:25 Part 3: Bao
9:19 Part 4: Assembly (2 Types of Baos)
9:22 Part 4: Everything Bao Assembly
10:46 Finale: Everything Bao
11:06 Part 4: Chicken Bao Assembly
12:12 Finale: Chicken Bao

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CHICKEN/EVERYTHING BAO [鷄球大飽與鷄飽仔] RECIPE
This recipe makes 8 giant baos and 17 chicken baos [製成大飽八隻/飽仔十七隻]

INGREDIENTS [食材]
Sourdough [麵種廷續編]
150g Leftover Sourdough [老麵種]
100g Pastry Flour (Part 1) [低筋麵粉]
50ml Water (Part 1) [水]
300g Pastry Flour (Part 2) [低筋麵粉]
150ml Water (Part 2) [水]

Bao [飽]
600g Sourdough [麵種]
220g Sugar [糖]
200g Pastry Flour [低筋麵粉]
20g Pork Fat [豬油]
16g Baking Powder [發粉]
4g Ammonia Powder [臭粉]
1 Drop Lye Water [梘水]

Chicken Bao Filling [鷄飽餡]
250g Chicken Thigh [鷄脾肉]
350g Pork Blade [豬肉]
130g Shrimp [蝦]
100ml Water [水]
5 Shiitake Mushrooms [冬菰]
12g Sugar [糖]
6g Salt [鹽]
Some White Pepper [胡椒粉]
Some Sesame Oil [麻油]
Some Ginger [𦍑]

Giant Bao Filling [大飽餡]
250g Chicken Bao Filling [鷄飽饀料]
200g Chicken Thigh [雞脾肉]
4 Eggs [蛋]
1 Piece Char Siu [义燒]
2 Chinese Sausage [臘腸]

DIRECTIONS [製作]
Sourdough (using leftover sourdough) [麵種]
1. Take leftover sourdough starter add 50ml water and mix until combined. Add 100g of pastry flour, mix until dough-like. Place in plastic container with lid, seal it shut. Set aside in a warm area for 12 hours. [取老麵種加入水攪勻，加低筋麵粉攪拌均勻後放入塑膠容器蓋好，放溫暖處放置十二小時。]
2. Add 150ml of water into sourdough, mix until sourdough is liquidy. Add in 300g of pastry flour, knead until dough-like. Place into an oiled container, seal it shut and set aside in a warm area for 12 hours. [取出再加上水份攪勻，加入低筋麵粉搓揉成麵糰，放在已搽油的容器內，蓋好放溫暖處十二小時。]

Chicken Bao Filling [鷄飽饀]
1. Soak shiitake mushrooms until softened, dice, set aside. [冬菰浸軟切碎備用。]
2. Finely dice ginger, set aside [羗切幼粒備用。]
3. Marinate shrimp with salt and potato starch for 10 minutes. Rinse until clean, pat dry, dice, set aside. [蝦用鹽和生粉醃十分鐘，冲洗乾淨印乾切細粒備用。]
4. Finely dice chicken thigh, set aside. [鷄肉切碎備用。]
5. Finely dice pork, set aside. [豬肉切碎備用。]
6. Sprinkle some salt onto shrimp in a large bowl, mix and toss until sticky, set aside. [蝦灑少許鹽抓撻至起膠備用。]
7. Place chicken and pork into a large bowl, sprinkle salt, mix them together and toss them until sticky. Pour in water and continue tossing until meat has absorbed all the water. Add in shrimp, mix until combined, add in ginger, mix, add mushrooms, mix until even. Add sugar and grind in white pepper, mix, add some sesame oil, mix. Wrap, set aside in the fridge. [鷄肉和豬肉加鹽一起攪拌，撻至起膠加水撈勻，加蝦再撈勻，加𦍑和冬菰攪勻，加糖和胡椒粉撈勻再加上麻油攪拌均勻，最後加少許油撤底攪勻蓋好放置在雪柜待用。]

Giant Bao Filling [大飽饀]
1. Boil eggs, slice in half, set aside [蛋烚熟切半備用。]
2. Steam Chinese sausage, slice into 8 pieces, set aside [臘腸蒸熟平均切八段。]
3. Slice char siu into 8 pieces, set aside [义燒切八塊。]
4. Slice 8 pieces of chicken thigh, marinate in salt and sugar, add in white pepper and sesame oil, mix, set aside [鷄切八塊加鹽和糖先撈勻，加胡椒粉和麻油再撈勻備用。]

Bao [飽]
1. Sift pastry flour and baking powder, set aside [粉過篩放置一旁。]
2. Place sugar, 1 drop of lye water onto sourdough and scrape until sugar has melted. Add pork fat and knead until pork fat is incorporated. Add in ammonia powder and knead until mixed. Add in sifted flour mixture, knead until dough-like. Wrap, set aside 10 minutes. [取麵種加入糖和梘水搓擦至糖溶，加入豬油搓至混合加入臭粉搓揉，撥入麵粉搓揉成麵糰，用保鮮膜包好放置十分鐘。]
3. Divide it into even pieces (for giant bao, slice into larger pieces). [分成平均的麵糰，大飽需要大份些共八份，其餘平均分小份飽仔用。]
4. Roll dough balls into flat discs, sides are thinner, middle is thicker. [將粉粒擀成碟狀，中央厚，外邊薄備用。]


Assembly Everything Bao [大飽組合]
1. Place chicken bao filling into the middle of the wrapper, place char siu, Chinese sausage, chicken thigh and egg on top. Pleat until the bao is sealed. [取大塊麵皮先放些鷄飽餡在中間，放义燒和臘腸在上，再加上鷄塊，再加上鷄蛋在面，慢慢掐緊收口成飽形。]
2. Place into steamer, steam for 12 minutes and it’s ready to serve. [放入蒸籠水滾計蒸十二分鐘即可。]

Assembly Chicken Bao [鷄飽仔]
1. Place chicken bao filling in the middle, pleat sides to seal the bun. [取小麵皮放鷄飽饀在中間，搯緊收口。]
2. Place into steamer, steam for 8 minutes and serve. [放蒸籠內水滾計蒸八分鐘即可。]

#chickenbao #recipe #giantbao #bao #鷄球大飽 #鷄飽仔
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Music/Sound Credits:
Epidemic Sound: Arm and Hammer by Guustavv
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod