Posts tagged bao
Sesame Chicken Gua Bao
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food

I’ve been on this super random tour of North America the past week. Geneva, NY last weekend, then Cleveland for a few days, and now I’m on my last leg in Vancouver with the parental unit. We’ve only been in Vancouver for less than 24 hours and I’m already questioning why we haven’t moved here yet. My goal for this mini vacation is to take my parents to as many Asian restaurants as possible and find all their favorite foods! Why didn’t anyone tell me that Vancouver/Richmond has the best collection of Asian food?! We immediately drove to the town of Richmond from the airport and got our fix of noodle soup and roast duck. I think it satisfied my parents’ longing for Hong Kong food. Did you know this town is 75% Asian?! Amazing. So far the highlight of our first 24 hours (to me at least) has been T&T Supermarket. When I travel I love visiting local supermarkets. I think this one is heaven on Earth. I almost cried when I walked in. It was so bright and big. Filled to the brim with every single thing you would need from an Asian Supermarket. I could have spent hours starring at the steamed bun and bakery sections. I’ve also never seen so much oyster sauce in my entire life. I’m going to try and sneak in another trip there before we leave on Monday!

I took about a billion photos of all the various steamed buns and baked breads I haven’t seen before and I’m determined to recreate every single one of them! Brown Sugar Bao? Penguin Buns??!!!! So many good carbs. I feel like my recipe development calendar goes through waves where I only focus on dumplings for a few weeks and then it’s either noodle or baking time. I think when I’m finally back home I’m going to dive back into the deep world of steamed and baked bao! I love making freshly steamed buns. If you also had a serious aversion to bread crust in your youth then I’m sure you appreciate the soft and squishy crustless qualities of steamed buns! Just for the record, I’m an adult that eats crusts now. I’ll probably pick a freshly steamed gua bao over any sandwich bread though.

Gua Bao is a steamed bun that’s been purposefully formed/folded like a slider bun, destined to be filled with infinite tasty things! I’ve filled them with Chik-fil-a inspired fried chicken and my Mom’s beef roast. For this recipe, I channeled one of my favorite Chinese takeout dishes. Sesame Chicken! It’s hard to beat my Mom’s beef roast stuffed in a bun, but I think this Sesame Chicken Gua Bao is my new favorite bun! Chicken thighs are lightly breaded, fried, and tossed in a very sesame forward sauce using La Tourangelle Toast Sesame Oil. It’s so toasty and nutty! All of their oils are so delicious! I drizzle their walnut oil on vegetables and they magically taste incredible with minimal effort! Oh, I can’t forget about this crazy easy slaw. It’s shredded cabbage tossed in La Tourangelle Sesame and Tamari Vinaigrette. I normally don’t buy salad dressing and prefer to make my own whenever a salad pops up in the kitchen, but their dressing already tastes exactly like something I would make on my own! The slaw is crunchy and tangy, which works so well with the savory and sweet sesame chicken. The gua bao acts a neutral cloud for everything to live in sesame harmony : )

These are so fun to make and even more fun to eat! Hope you give them a try and share them with all your friends! Or hoard them for yourself… I won’t tell anyone!

Thank you so much, La Tourangelle, for sponsoring this post!


Sesame Chicken Gua Bao

Serves 4

Materials:

4 boneless skinless chicken thighs - cut in half
¼ cup cornstarch
½ tsp salt
½ tsp white pepper
1 tbsp La Tourangelle Toasted Sesame Oil
3 tbsp olive oil
1 egg
¼ cup flour
canola oil - for frying
8 Gua Bao Buns - Homemade or Store Bought
Sesame Seeds - for garnish
Chopped scallions - for garnish

Sesame Sauce:

2 tbsp rice vinegar
2 tbsp cornstarch
⅓ cup white sugar
1 tbsp La Tourangelle Sesame Oil
2 tbsp soy sauce

Slaw:
3 cups shredded cabbage
2 tbsp La Tourangelle Sesame and Tamari Vinaigrette


Steps :

  1. Whisk together rice vinegar, cornstarch, sugar, sesame oil, and soy sauce until combined. Set aside.

  2. Combine chicken thighs, cornstarch, salt, white pepper, sesame oil, and olive oil in bowl and mix until chicken is evenly coated. Allow the chicken to marinate for 15 minutes in the fridge. Take the chicken and add the egg and flour. Mix again until the chicken is evenly coated with a light batter.

  3. Heat about ½” of canola oil in a skillet over medium high heat. Once the oil is hot add the chicken in batches. Fry the chicken on one side for 3-4 minutes, until golden brown. Flip the chicken and fry the other side for another 3 minutes. Remove the chicken from the oil and place on a paper towel lined plate. Repeat frying with remaining chicken thighs.

  4. Drain the oil from the skillet or grab a clean skillet. Heat pan over medium heat. Add in the sesame sauce. While stirring continuously, cook for a few minutes until the sauce has thickened. Turn off the heat and toss the fried chicken into the sesame sauce.

  5. To make the cabbage slaw, toss shredded cabbage with La Tourangelle Sesame and Tamari Vinaigrette. Set aside.

  6. To assemble the gua bao, place one piece of sesame chicken and a bit of cabbage slaw inside the gua bao. Sprinkle on sesame seeds and chopped scallions. Enjoy!

Chinese Beef Roast Bao
Chinese Beef Roast Bao
Chinese Beef Roast Bao

Can we fast forward to the weekend already??? It’s only Tuesday? How can this be?! The last few weeks of real work (I’m an interior designer by day remember?) have been a little crazy and will continue to be crazy for the foreseeable future. I’m working on what will eventually be a really awesome hotel in San Francisco. I need to keep telling myself that it’s going to be coolest thing that my friends and family can actually go to and that the months of intense deadlines and bulldozing through creative blocks will all be worth it! Last week was particularly straining because I was also making a wedding cake and Reuben’s parent’s were in town. LOTS of things going on.

Have you made a wedding cake before? Do you have less than 4 square feet of counter surface and a small freezer? It’s like really hard isn’t?! I definitely pushed my kitchen to it’s limits this past week. I went through 9 pounds of butter, a giant bag of flour, a dozen eggs, and enough sugar and cocoa powder that a cloud of sweet chocolate dust hung in the air. I’ve never made a tiered cake before, let alone a 3 tiered wedding cake to feed 100 people. It was sheer luck that the 3 cake tiers were able to fit into my teeny tiny freezer. It was so tight… I had about 1/4” to spare! I was super nervous the entire time… was the cake going to be moist enough? Will the cake topple over? How am I going to decorate this thing?! Lots of uncertainty. Yet, somehow it got done and made it Oakland in one piece! If you’re a thrill seeker, try transporting a wedding cake across the Bay Bridge. I’m probably not going to make a wedding cake for a looooong time. Probably not until Reuben and I get married hehehe.

We dropped off the cake in Oakland on Saturday morning and I FINALLY felt like I could relax a little bit and fully enjoy the weekend with Reuben’s parents! It felt so glorious. We spent the afternoon at the UC Berkeley Botanical Gardens. It’s so lovely there. You’ll love it if you’re a lover of plants and sunny weather. If you’re not, I feel like you’re probably reading the wrong blog. The rest of the weekend was spent relaxing at home, cleaning, watching football, putting together IKEA furniture, and eating Reuben’s incredible pizzas. I can’t even explain to you how good Reuben’s pizzas are. I wanted to share the recipe here, but it’s just so good that we want to keep it an Alt-Cho family secrete recipe and save it for when we open up a brewery/pizza shop/dumpling shop/bakery. It sounds great, right?!

Writing this makes me realize how busy I’ve been the last few weeks and how I haven’t really been able to call my mom : ( I’ll probably be making a late night stress induced call this week. Momma Cho actually helped me developed this recipe! I’ve teamed up with my mom and with Lee Kum Kee to celebrate their 130th anniversary! It’s sort of a perfect collaboration because my mom has been using Lee Kum Kee oyster sauce since before I was even born! Oyster sauce is her secret ingredient for EVERYTHING. She puts it in vegetables, stir fries, soups, pasta salad, the spaghetti sauce she made through out the 90s and early 00s (lol) , and her famous beef roast! Her beef roast is one of my favorite meals. It’s rich and so so comforting. Like with a lot of her recipes, she takes a classic american pot roast recipe but puts her own asian twist on it with the addition of oyster sauce, soy sauce, ginger, and green onions. So I took my mom’s roast recipe and stuck in between a fluffy bao bun! I love bao-ifying things. They taste great and look like really fun mini sandwiches to share with your friends and family!

I’m sharing the recipe as part of Lee Kum Kee’s 130th anniversary recipe contest! So if you like the recipe or think the bao look super tasty you can vote for it here! YOU can also submit a recipe and have a chance of winning some $$$! Imagine all the dumplings and bun you could buy : )


Chinese Beef Roast Bao

serves 6

materials:

3-4lb boneless chuck roast­
1 tsp white pepper
2 tbsp olive oil
2 tbsp + ¼ cup Lee Kum Kee oyster sauce
2 tbsp cornstarch + 2 tsp cornstarch
1 tsp salt
2 cups boiling water
3” piece ginger thinly sliced
8 garlic cloves halved
½ cup chopped green onions (whites and greens) – plus extra for garnish
½ cup Lee Kum Kee dark soy sauce
bao buns - homemade or store bought
Cucumbers – thinly sliced for garnish
Radishes – thinly sliced for garnish

steps:

  1. Place chuck roast in a large mixing bowl. Add in white pepper, salt, olive oil, 2 tbsp oyster sauce, and cornstarch. Massage in the marinade, making sure the whole roast is covered. Cover the bowl in plastic wrap and allow the meat to marinate for at least an hour.

  2. Preheat your oven to 350 degrees.

  3. Heat up a Dutch oven over medium high heat. Add in 3 tbsp of oil. Once oil is heated, sear the roast on all sides until browned using a sturdy pair of tongs. Each side should only take 2-3 minutes. Once all side are seared, turn off heat.

  4. Add in 2 cups of boiling water, ¼ cup oyster sauce, ginger, garlic, green onions, and dark soy sauce sauce. Give is all a good mix. Cover with a lid and place in the oven. Cook for 1 hour and 15 minutes. Remove from the oven. Carefully transfer the roast onto a cutting board and allow to rest for 30-45 minutes.

  5. While the roast is resting, make your sauce. Pour the roast liquid from the Dutch oven into a saucepan. Bring to a boil. Add in a pinch of salt and white pepper to taste. Mix together ¼ cup water with 2 tsp cornstarch until dissolved. Add to sauce mixture and whisk until sauce is thickened. Set aside for serving.

  6. Slice the beef roast into slices. Place a few small slices into a bao slider with a few thin slices of cucumbers and radishes. Pour on a bit of sauce, sprinkle some green onions, and enjoy!

Thanks, Lee Kum Kee for sponsoring this post!

Fried Chicken Bao Sliders
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Hello hello hello! I'm back from a long weekend in the desert! It was full of best friends, a fur cladded pool, lots of sun, and a prickly cactus that got stuck in my shoe. I just downloaded my photos and will work on a little Joshua Tree post to share with you guys soon! I'm back home in chilly San Francisco burrito-ed up in my blanket trying to fend off icky germs from flying. I have 5 more flights to take over the next 2 weeks, so I'll be chugging emergen-c and ginger shots for the near future.

Let me see... what is there to update you on??

1. Reuben and I watched The Office in it's entirety in just 5 weeks. Is that insane or impressive? Both? The Office was something I just never got into before, but now it is my favorite show of all time. It's the most perfect show. It's hilarious, it's offensive, it's real, and it's so incredibly sweet. Gosh. I just tear up thinking about how much Jim and Pam love each other. After we watched the last episode it was weird... like, what is there even to watch now?

2. Reuben got me hooked on the latest season of American Idol. So we quickly found something new to obsesses over. The production value of this season is so impressive! Lionel Richie is such a pleasant person! Plus there are countless touching contestant stories, so I still have something to keep me crying every other day. Not that that is hard.

3. Our apartment is going to be the home to a banjo soon. Our neighbors are going to love us.

4. I'm a confident bao maker now. The first time I ever steamed bao dough it was not good. It was bad. They had a weird flavor and didn't really fluff up. Who knows what happened. But after some practice, I got it down!

These fried chicken sliders were inspired by a recent trip to Chick-Fil-A (lol) and a fancy dinner at Liholiho Yacht Club. Just like The Office, I never really got into the hype of Chick-Fil-A. But there is one right by one of my projects, so after some really stressful days it was the perfect eat my feelings pit stop. The bao sliders at Liholiho Yacht Club are filled with grilled beef tongue, peanuts, pickled cucumbers, and some spicy sauce. Their buns are also crusted with poppy seeds, which adds a nice texture but also an awful mess to clean up later. You have been warned that if you go the poppy seed route, you're going to be finding poppy seeds everywhere for the next 3 days. So I guess you could say these sliders are a Chick-Fil-A and Liholiho Yacht Club lovechild!

To make these sliders, you can purchase your own buns at your local asian market or bakery. But I really do love a freshly steamed bun! The buns are super light and fluffy, but have the integrity and structure to support a crispy slice of fried chicken. I highly recommend that you add some kimchi, slice cucumbers, hoisin, and Sriracha for that crunchy, sweet, salty, tangy, and spicy thang. SO GOOD. How do I get in contact with Chick-Fil-A product development reps?!

Have a happy rest of the week! I'll be reporting back after a quick trip to Cleveland and Chicago this weekend : )


Fried Chicken Bao Sliders

makes 12 bao sliders

steamed bao buns:

1 1/2 tsp instant yeast
3/4 cup warm water
pinch of sugar
2 tbsp canola oil
2 tsp baking powder
2 tbsp sugar
2 1/2 cup all-purpose flour
oil for brushing
Poppy Seeds (optional)

fried chicken:

2 large chicken breast cut into 12 large strips
1/2 cup buttermilk
2 large eggs
1 cup flour
1 tsp salt
1/2 tsp pepper
dash of paprika
dash of garlic powder
1/8 tsp baking powder
canola oil for frying

kimchi
sliced cucumbers
hoisin sauce
Sriracha
 

to prepare steamed bao dough:

1. Mix yeast, warm water, and pinch of sugar in a small bowl. Set aside for 5 minutes to activate the yeast. You should see a few small bubbles. Whisk in oil and set aside.

2. Combine baking powder, sugar, and flour in a large bowl. Create a well in the middle of the flour and slowly pour in the yeast mixture. Slowly stir the yeast mixture into the flour mixture with a wooden spoon or with you hands. Keep stirring until you have a ragged dough. Add a few teaspoons of water if the dough still feels a little dry. Gather your dough into a rough ball on a clean work surface and knead for about 5 minutes. Dough should be smooth and elastic.

3. Grease a large bowl with a bit of oil. Place dough ball in the bowl and over with a damp kitchen towel or plastic wrap. Place in a warm place (in the oven with the door left ajar) to proof for one hour. Dough should double.

4. Punch down the dough. Place on a clean work surface and shape into 4"x12" log. Divide the dough into 12 equal pieces. Take one piece of dough and roll into a 4"x6" oval. Place oval on a baking sheet lined with parchment paper. Repeat with remaining dough. Cover the tray with a wet kitchen towel and allow to proof again for another 30 minutes. While these proof again, cut out 12 4"x3" sheets of parchment paper

5. Bring a lot pot (that perfectly fits your bamboo steamer) of water to a boil. 

6. Lightly brush each piece of dough with oil. Fold in half. Brush the top with oil and press into a plate of poppy seeds. Place the bun on a sheet of parchment and then place into a bamboo steamer. Repeat with remaining buns.

7. Place the bamboo steamer on top of the pot of boiling water and steam for 10 minutes. Once steamed, remove from the steamer and allow to cool on a wire rack.

to prepare the fried chicken:

1. Marinade the chicken in buttermilk for 30 minutes.

2. Beat eggs in a small bowl and combine flour, salt, pepper, paprika, garlic powder, and baking powder in a shallow dish.

3. Dip slice of chicken in flour, then in the egg, and then back into the flour. Place on a dish and repeat with remaining chicken.

4. Add canola oil into a heavy bottom skillet until hot (350 degrees). Add in chicken and fry for 5 to 7 minutes until golden and crispy. Remove from oil and place on a paper towel. Repeat with remaining chicken.

to assemble the bao sliders:

1. Place a piece of fried chicken in a bun, smear on hoisin and Sriracha, add a bit of kimchi and sliced cucumbers, and enjoy!