CHICKEN BUN

At last, I have my own Kitchen Aid standing mixer....yeayyyyy! I am extremely happy to have it because from now on I can make bread by myself, also, I can make any kind of dough easily :).

This time, I peeked this recipe from Dita, and based on her, originally this recipe is a fried bread recipe, but she tried to bake it, and the bread was still soft. Also, this bread which originated served as a wedding cake at Arabian's wedding was only for sweet fillings, but I chose to use chicken for the filling, and suprisingly, it tasted very good! I might wanna try with the sweet filling later, but right now I want to enjoy my chicken bun first...:)

Chicken Bun
Source: Dita - Yummy

Ingredients:
For Bun:
170 gr heavy cream, lukewarm
2-1/2 cups of all-purpose flour
11 gr (1 package) of instant yeast

For Filling:
3 pieces of chicken fillet, boil and shred
50 gr of frozen peas, defrost
50 gr of carrots, dice
3 cloves of garlic, finely minced
1 tbsp of oyster sauce
1 tbsp of Indonesian sweet soy sauce
1/2 tsp of pepper
1/2 tsp of salt
1/4 tsp of sugar
50 ml chicken broth
1 tsp of tapioca starch

Egg Wash:
1 egg yolk
1 tsp of milk

Garnish: fresh parsley, chopped

Directions:
Bun:
In a bowl, combine flour and yeast, whisk it. Pour in heavy cream in streaming mode while kneading it. Knead it until the dough doesn't sticky anymore. If you use standing mixer, instead knead it by hand, you just put all ingredients in a mixer bowl, and mixer it until the batter forming a dough. Turn of the mixer, knead the dough for 1 minute with your hand. Wrap the bowl with plastic wrapper, let it rest at warm place for 20-30 minutes, or until risen up.
Preheat the oven for 350`F. Divide the dough into six, then fill each dough with chicken filling, shape it into bun form. Put the bun into greasy baking pan. Brush it with egg wash, and sprinkle it with parsley. Then bake it for 30 minutes. Let it cool before served.

Filling:
In a skillet, stir in garlic with oil in medium heat until fragrant. Stir in carrots, peas, chicken, oyster, sweet soy sauce and chicken broth, season with pepper, salt and sugar, to taste. Cook until boiled. Stir in tapioca starch, toss it quick. Remove it from the heat. Cool it before use.