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      Stuffed Chicken Bao

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      Time35 Min
      DifficultyIntermediate
      Serves3

      People with hectic work schedules usually prefer food on the go. They need food options that are healthy, full of nutrition, and can be enjoyed even while travelling or commuting to their jobs. It must also be easy to pack and carry in tiffin. One such recipe that serves all these purposes is stuffed chicken bao. This recipe is perfect for delightful snacking. The filling of chicken that is sautée ... d with garlic, ginger, and a lot of spices makes it simply lip-smacking. This recipe is perfect for growing kids and adults who are always in a hurry and do not have time to enjoy an elaborate meal. The stuffed chicken bao calories per serving are 553 calories. It takes half an hour to make but is undoubtedly a healthier and tastier quick food option. These stuffed, hand-held bao or buns are delectable and filled with nutrients. If you are trying out this recipe for the first time, it is recommended to watch stuffed chicken bao video and understand step by step instructions. Most of the ingredients required for this recipe are already available in your kitchen shelves. Buy high-quality, boneless chicken for this recipe and you are ready to get cracking with this recipe. It is a delicious snack that is perfect to be served in kids parties or as a quick food when you have unexpected guests over at your place. Stuffed chicken bao is made using a cornucopia of spices that makes it spicilicious and a bit sweet-tangy. This is because a little jaggery is also added to it to balance the spices.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre553 Cal553 Cal553 Cal553 Cal
      • 21gProtein
      • 12gFat
      • 90gCarbs
      • 16gFibre

      Ingredients

      Dry Grocery

      Atta

      Atta

      1.5 cups

      Yeast

      Yeast

      1 teaspoon

      Jaggery Powder

      Jaggery Powder

      1 tablespoon

      Refined Oil

      Refined Oil

      4 teaspoons

      Salt

      Salt

      1 teaspoon

      Dark Soy Sauce

      Dark Soy Sauce

      3 teaspoons

      Honey

      Honey

      2 teaspoons

      Red Dry Chilli Bydagi

      Red Dry Chilli Bydagi

      7 units

      Sesame White (til)

      Sesame White (til)

      0.5 teaspoons

      Black Sesame Seeds

      Black Sesame Seeds

      0.5 teaspoons

      Poultry

      Chicken Mince

      Chicken Mince

      150 g

      Fruits & Vegetables

      Ginger

      Ginger

      1 teaspoon

      Spring Onion

      Spring Onion

      5 g

      Other

      Pepper

      Pepper

      1 teaspoon

      Water

      Water

      1 cup

      Garlic

      Garlic

      5 units

      Red Chillies

      Red Chillies

      2 units

      Directions
      1
      In a bowl, combine 1/2 cup of warm water, 2 tsp jaggery powder and yeast. Let it rest for 10-15 min.
      2
      As the yeast becomes frothy, add whole wheat flour, along with 2 tsp of oil and salt. Knead until you get soft dough. add water as required. (knead for 10-15 min).
      3
      Grease a bowl with little oil, place the dough and let it rise until double in size.
      4
      Meanwhile, prepare the stuffing:- Fine chop the garlic, ginger, red chilli and spring onion. Soak the dry red chilli in warm water for 15 minutes and drain the water and make a fine paste. Cook the chilli paste in 1 teaspoon of oil until it gets a thick consistency.
      5
      Heat 2 teaspoons of oil in a saucepan, add garlic, ginger and red chilies, saute for a min. Add onion and chicken mince. Mix well and add very little water if required.
      6
      Add salt, black pepper, soy sauce, red chili paste. Cook for 2-3 min till the chicken is cooked. finish with spring onion and let it cool down.
      7
      Divide the dough into 6 equal portions. Roll into a round ball. Take a ball and shape it like a bowl with your hand.
      8
      Add the stuffing in the center and seal the edges, and place it on a parchment paper. Repeat the same with the rest of the dough. Brush with water and sprinkle white and black sesame seeds on top. Cover it with a kitchen towel and keep it for proofing.
      9
      Meanwhile, keep a pot filled with water and let it boil. Prepare a steamer. As the water starts to boil, place the proofed bao in the steamer with the parchment paper, and cover the lid.
      10
      On a medium flame, let the bao steam for 8-10 min. Do not open the lid while steaming. Remove the bao on the rack and let it cool down for 2-3 min and serve.

      Success!

      We hope you had fun making it! Enjoy the meal.

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