Chicken Bread

Ingredients

• 1/2 cup Water (lukewarm (about 38°C))
• 1.5 tsp Instant dry yeast
• 1 tbsp Sugar
• 1 large Egg (for dough; another egg will be used for egg wash)
• 2 cups All‑purpose flour (approx. 250 g)
• 0.5 tsp Pink salt
• 2 tbsp Vegetable oil (for dough and greasing tray)
• 1/2 breast Chicken breast (about 250 g, cut into pieces)
• a pinch Salt (for boiling)
• 1 medium Onion (finely chopped)
• 1 tsp Garlic (finely chopped (≈2 cloves))
• 1 tbsp Refined wheat flour (for roux in filling)
• 1/2 cup Chicken broth (saved from boiling chicken; substitute milk if unavailable)
• 0.5 tsp Crushed red chilli
• 0.25 tsp Black pepper powder
• 2 tbsp Chilli garlic sauce
• 2 tbsp Chilli sauce
• 1 large Egg (for wash) (beaten)

Instructions

1. Activate yeast

   In a mixing bowl combine 1/2 cup lukewarm water, 1½ tsp instant dry yeast, 1 tbsp sugar and 1 large egg. Stir until the yeast dissolves and the mixture looks uniform.

   Time: PT5M

2. Add flour and salt, knead dough

   In a separate bowl whisk together 2 cups all‑purpose flour with ½ tsp pink salt. Add the flour mixture to the yeast mixture and knead until a soft, slightly sticky dough forms. Add a splash of water if needed.

   Time: PT12M

3. Incorporate oil

   Drizzle 2 tbsp vegetable oil over the dough and continue kneading for another 2 minutes until the oil is fully absorbed and the dough becomes supple.

   Time: PT2M

4. First proof

   Grease a clean bowl with a little oil, place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.

   Time: PT1H

5. Boil chicken

   While the dough is proofing, cut the 250 g chicken breast into bite‑size pieces, add to a pot of water with a pinch of salt, and boil for 12‑15 minutes until fully cooked.

   Time: PT15M

   Temperature: 100°C

6. Shred chicken

   Drain the boiled chicken, place it on a cutting board and press gently with a rolling pin to flatten. Then pull the meat apart with your hands to achieve fine shreds.

   Time: PT5M

7. Prepare the filling

   Heat 1 tbsp oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent (≈3 min). Add 1 tsp chopped garlic and sauté another minute. Sprinkle 1 tbsp refined wheat flour, stir for 1 min to form a roux. Gradually pour in ½ cup chicken broth, stirring continuously until the mixture thickens (3‑4 min). Add ½ tsp crushed red chilli, ¼ tsp pink salt, ¼ tsp black pepper, 2 tbsp chilli‑garlic sauce, 2 tbsp chilli sauce, and the shredded chicken. Mix well and cook for another 2 min so flavors meld.

   Time: PT10M

   Temperature: Medium heat (~180°C pan surface)

8. Shape the dough

   Punch down the risen dough, dust a clean countertop with a little flour, and roll the dough into a rectangle about ½ cm thick.

   Time: PT5M

9. Assemble the breads

   Cut the rolled rectangle in half lengthwise. Spread a line of the chicken filling along one half, then fold the other half over and pinch the edges to seal. Use a pizza cutter to cut the sealed loaf into 6‑8 individual pieces.

   Time: PT7M

10. Egg wash and ready for bake

    Grease a baking tray with a little oil, place the assembled pieces on it, make a shallow slash on top of each piece with a knife, and brush generously with beaten egg.

    Time: PT3M

11. Bake

    Pre‑heat the oven to 180°C. Bake the breads for 20‑25 minutes, or until they turn golden brown and sound hollow when tapped.

    Time: PT22M

    Temperature: 180°C

12. Cool and serve

    Remove the breads from the oven, let them cool on a wire rack for 5 minutes, then serve with your favorite dipping sauce.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Instant dry yeast: Active dry yeast (use 2 tsp)
• Instead of Sugar: Honey (use 2 tsp)
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (will be denser)
• Instead of Pink salt: Regular table salt
• Instead of Vegetable oil: Canola oil, Melted butter
• Instead of Chicken breast: Cooked shredded chicken, Rotisserie chicken
• Instead of Onion: Shallots
• Instead of Garlic: Garlic paste (½ tsp)
• Instead of Refined wheat flour: All‑purpose flour
• Instead of Chicken broth: Milk, Vegetable broth
• Instead of Crushed red chilli: Paprika (milder)
• Instead of Black pepper powder: White pepper
• Instead of Chilli garlic sauce: Sriracha
• Instead of Chilli sauce: Tomato ketchup with hot sauce
• Instead of Egg (for wash): Milk wash (2 tbsp milk)

Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• Whisk or fork
• Rolling pin
• Baking tray
• Oven
• Saucepan or pot for boiling chicken
• Frying pan
• Knife
• Pizza cutter
• Pastry brush

Critical Steps — Do Not Skip

• Activate yeast
• First proof
• Boil chicken
• Prepare the filling
• Assemble the breads
• Bake

Chef Tips from the Video

• Use a kitchen scale for flour (125 g per cup) for consistent dough texture.
• If you like extra heat, increase the crushed red chilli to 1 tsp.
• A parchment paper liner on the baking tray makes cleanup easier.
• For a richer flavor, replace half the water in the dough with milk.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 1 month; reheat in oven.

Room temperature: Not recommended beyond 2 hours as they contain cooked chicken.

Make-Ahead Tips

• The dough can be prepared the night before and kept refrigerated after the first rise; shape and bake the next day.
• Filling can be made up to 2 days ahead; store in the fridge and bring to room temperature before assembling.