3-4 (600gr) boneless chicken thigh
\nSalt
\nWhite\/Black pepper
\n1\/2 cup water
\n1 tbsp cornstarch mix with 100 ml water<\/p>\n
1\/2 tsp Grated ginger
\n2 Tbsp sake
\n3 Tbsp mirin
\n3-4 Tbsp honey
\n1 1\/2 tbsp soy sauce
\n2 tsp dark soy sauce
\n1 tbsp sweet soy sauce<\/p>\n
2 1\/4 cups APF
\n1\/2 cup Cornflour
\n4 tbsp sugar
\n1 1\/2 tsp instant yeast
\n1 tsp salt
\n1 tsp baking powder
\n200 ml cold milk
\n1 1\/2 tbsp soften butter<\/p>\n
CHICKEN TERIYAKI<\/strong><\/em> Chicken Teriyaki Bao Ingredients 3-4 (600gr) boneless chicken thigh Salt White\/Black pepper 1\/2 cup water 1 tbsp cornstarch mix with 100 ml water Sauce (Premixed) 1\/2 tsp Grated ginger 2 Tbsp sake 3 Tbsp mirin 3-4 Tbsp honey 1 1\/2 tbsp soy sauce 2 tsp dark soy sauce 1 tbsp sweet soy sauce Bao 2…<\/span><\/p>\n","protected":false},"author":2,"featured_media":7359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[8,7],"tags":[],"class_list":["post-7358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/7358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=7358"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/7358\/revisions"}],"predecessor-version":[{"id":7385,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/7358\/revisions\/7385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/7359"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=7358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=7358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=7358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1. Poke chicken thigh randomly with the tip of a knife and season with salt and pepper
\n2. sear chicken thigh skin side down for 4-5 mins until golden brown
\n3. Flip, sear the other side for 3-4 mins
\n4. Over medium heat, Pour in the sauce mixture, cover and cook for 1-2min
\n5. Open lid, flip and cook the other side for another min, transfer only the chicken into a plate. off the heat
\n6. Chopped chicken thigh into very small pieces
\n7. On the same pan, over medium heat mix in water and cornstarch slurry mix until thicken
\n8. Add chicken pieces back into the pan, cook until thicken. Let cool completely
\nBAO<\/strong><\/em>
\n1. Mix all ingredients in a mixing bowl, except butter until combined
\n2. Add soften butter gradually and mix again for 5-10 mins until dough is not sticking to the bowl
\n3. Cover dough with plastic wrap and let it rise until double in size for 1-2 hrs
\n4. Punch dough to release air then knead again in a working surface using hands for 5 mins
\n5. Then roll and fold for several time to release most of the air bubbles
\n6. Cut into 12 (50 gr each) equal pieces, roll into balls. Cover and Rest for 15 mins
\n7. Take one ball, using a rolling pin, flatten into round shape, 8cm in diameter, Then roll edges to create a thicker center
\n8. Flip, place 1-2 tbsp of the filling, Start making pleats around the edges to close the bao. Place bao over a 10×10 cm parchment paper. Do the rest
\n9. Rest them for 10-15 mins, covered
\n10. Boil water in a steamer
\n11. Place few pieces in, make sure to give space in between, close lid and Steam for 10 mins over medium-low heat
\n12. Off the heat, don\u2019t open lid for 5 mins then serve<\/p>\n","protected":false},"excerpt":{"rendered":"