TOK Chicken Bao Buns

Ingredients:

Dough:

1. 4 cups De Molen [All Purpose Flour]
2. 2 teaspoons instant yeast
3. 2 teaspoons baking powder
4. 1/2 teaspoon salt
5. 3 tablespoons sugar
6. 1 ½ cup whole milk

Chicken filling:

1. 700g TOK drumstick filet
2. 2 ½ tablespoons oil
3. 1 ½ tablespoon sugar
4. 1 tablespoon soy sauce
5. 3 tablespoons dark soy sauce
6. 2-star aniseed
7. 2 cups water
8. 1 carrot
9. 1 cup peanuts (roasted)
10. ¼ cup icing sugar

Garnish:

1. Fresh coriander
2. Thai basil

Preparation:

Dough:

1. Add instant yeast, sugar and whole milk (at about 35 ºC) to a bowl and mix. Leave for 5 minutes.
2. Add De Molen flour, salt and baking powder to a large bowl and mix.
3. Then add the milk-yeast mixture to the bowl and mix until a rough dough is formed. Knead for 3 minutes.
4. Cover with plastic wrap and leave to rest for 10 minutes. Remove from the plastic foil and knead for just a minute. Roll carefully into a ball and place in a greased bowl. Cover with plastic wrap again and let it rise for 1 hour at room temperature.
5. Cut 20 pieces of baking paper into a square shape.
6. Once the dough has risen, transfer it to a lightly floured surface and knead again for a few minutes. Cut the dough into 15-20 pieces and shape each piece into a ball.
7. Roll each ball out into 2 ¼ cm x 4 ½ cm and ¼ cm thick pieces.
8. Lightly brush one side with oil, fold taco-style and place them each on a piece of baking paper.
9. Then place them on a baking tray and cover it with greased plastic wrap or a towel. Leave them to rest at room temperature for 15 min.
10. To steam, place a steaming pan over a pot of soft simmering water and transfer the bao buns on the baking paper into the steamer. Cover and steam for 10 minutes.  Cut off the fire after 10 minutes, but leave the lid on it. Leave it in the steamer for another 4 minutes.
11. Remove and place on a baking tray or plate covered with plastic foil to prevent dehydration.

Chicken filling:

1. Cut the TOK drumstick filet into strips that are 7-10 cm thick and 5-7 cm long.
2. Warm up a large pan on medium-high fire. Cover the bottom of the pan with some oil.
3. In a bowl season the chicken with salt. Then add to the pot and fry for 2-3 minutes on each side.
4. Extinguish the pot with water and add dark soy sauce, regular soy sauce, star aniseed and sugar. Bring to a boil and put on low heat to let simmer.
5. Simmer for 45-60 minutes. Turn pieces often to cover each piece in the sauce.
6. Remove the TOK chicken from the pot and put the thickened sauce aside in a bowl.

Peanut topping preparation:

1. For the peanut topping, add your peanuts to a plate and put them in the freezer for 10 minutes. Then place them in a food processor and pulse repeatedly until a coarse powder is obtained. Mix in a bowl with fine salt and icing sugar.
2. Add the carrots to a bao bun, followed by the chicken filling and garnish with the peanut topping, coriander and Thai basil.