Kong Chicken Bao

Chicken Bak Bao

Chicken Bak Bao 3
Chicken Bak Bao 2.jpg

Chicken Bak Bao 1.jpg

3 pieces deboned chicken leg (with skin)
12 Lotus Bun
1/2 cucumber – sliced
Lettuce leave

3 tbsp sugar
1.2 litre water
1 tbsp potato starch (mixed with 2 tbsp water)

Sauce Ingredients
4 tbsp dark soy sauce
2 tbsp light soy sauce
3 pieces small rock sugar
Salt to taste
6 white peppercorn – crushed coarsely

2 inch galangal – bruised
4 slices old ginger
3 clove garlic

Dried Spices
1 inch cinnamon stick
2 star annise
3 cardamon pods
3 cloves
1 small dried bay leave

2 pieces danggui
1 piece yok chok
4 red dates
2 pieces pak kei

1) Bring water to a boil in a pot, add in herbs ingredients, dried spice ingredients, galangal, ginger and garlic and boil over low heat for 20 minutes.
2) Halve the chicken legs and season with a bit of salt and corn flour. Set aside.
3) Caramelizes the sugar and add in the chicken legs to brown. Add into the water with herbs, sauce ingredients and bring to a boil over low heat. Simmer till chicken is soft and tender, taste accordingly and adjust to your preference.
4) Remove the meat from the pot, strain the mixture, reserving the braising liquid. Bring to a slow boil and thickened with potato starch.
5) Assemble the bun by putting one piece of the chicken, lettuce/cucumber in each bun. Drizzle the gravy over the stuffed bun and serve hot.


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