Premium Chicken Sauce Pan-fried Buns

Name: Premium Chicken Sauce Pan-fried Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 400g Chicken feet jelly; 6g Dry yeast powder; Some Cold water; 15g Corn flour; 1 piece egg; 300g Chicken feet; 300g Pork meat; Some salt; 10g Soy sauce; 15g Cooking Wine; 1/4 teaspoon pepper; 1 tsp Chicken Essence

by Tuo Tuo Ma

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

There are many types of fried buns according to different fillings. There are general fresh meat filling, sauced meat filling, three fresh fillings, soup fried buns with pork skin jelly, and chicken sauce fried buns with chicken sauce. ......
The fried bun that Tuo Ma presented today is a very traditional Shanghai fried bun with chicken sauce. The chicken sauce in the filling is not chicken soup, but chicken feet jelly.

The crunchy bottom, the soft skin, the smooth filling, the mouthful of soup, what could be more tempting than this? "

Premium Chicken Sauce Pan-fried Buns

1. After the chicken feet are cleaned, take a large soup pot, pour half of the pot of water, add the chicken feet, ginger slices, cooking wine, and salt after boiling. After boiling again, turn to low heat and simmer for 2 hours until the soup thickens. Turn off the heat when the moisture is half way down.

Premium Chicken Sauce Pan-fried Buns recipe

2. Filter out the soup, pour it into a container with a lid, and cool it in the refrigerator for more than 4 hours.

3. After the soup has solidified into a frozen shape, take it out upside down.

4. Cut into small dices.

5. Cut the pork in front of the pig into small cubes and put it into the cooking machine, add an egg, a large spoonful of cooking wine, and beat it into a puree.

6. Mix the pork filling with the chicken feet jelly, add salt, cornstarch, chicken essence, pepper, light soy sauce and stir well, then put it in the refrigerator again.

7. Place the flour in a large bowl, nest in the middle, add yeast and water, and stir into a flocculent shape with chopsticks.

8. Knead into a smooth and even dough.

9. Cover with plastic wrap and ferment to double size in a warm and humid place.

10. Take out the dough and round it again, cover it with a damp cloth, and let it relax for 20 minutes.

11. Roll into long strips, cut into small pieces, round and press flat, and roll into a round dough.

12. Wrap minced meat, pleated, and wrap into buns.

13. Brush the bottom of the wrapped buns with water.

14. Put it in a sesame bowl and dip the bottom with sesame seeds.

15. Pour an appropriate amount of oil into the pot, and place the sesame-dipped buns neatly in the pot.

16. Add clean water, the amount of water should be just under the steamed buns.

17. Cover the pot, bring to a boil, turn to medium heat, and fry until the water is completely dried.

18. Finally, open the lid and sprinkle with chopped green onion.

19. When eating, it is dipped in your favorite sauce, which can be vinegar or sauce. I use a four-in-one sauce of watercress, chopped pepper, balsamic vinegar and sesame oil. The taste is quite good.