500 gm Pau flour or Hong Kong flour
2.1/2 tsp dried yeast
100 ml lukewarm water
125 gm caster sugar
5 tsp Crisco shortening
2.1/8 tsp baking powder
1/4 tsp salt
110 - 115 ml water
250 gm chicken breast - diced into small cubes
1/2 tsp salt 1 tsp light soya sauce
2 tsp each of - sesame oil, oyster sauce and dark soya sauce
3 tsp or more sugar
3/4 cup water
2.1/2 Tbsp cornflour + 2 Tbsp water to thicken Oil for frying
Heat up a pan with the oil and mix in the diced chicken meat with all the sauces, stir fry. Add in the water and let simmer till chicken meat is cooked, add in the thickening. Dish up and let cool before refrigerating.
Preparation for the Skin
(A) Mix the dried yeast with lukewarm water, stir well. Add in 130 gm sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 min.
Add in the shortening and water sparingly, knead till dough doesn't stick to the hands. Cover dough with a damp cloth and let it rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.
Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while. Weigh out 50 gm of dough and roughly shape into a ball. Makes 18 pieces.
Flatten and roll out the dough into a circle. Cup it in the palm of your hand, spoon in the cold filling onto the the dough and pleat up the sides and seal. Place the pau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 15 min.
Steam the pau under rapidly boiling water on high heat for about 10 to 12 min. Remove from steamer and serve, hot.