Sautéed Chicken Guabao with Korean Turnip Julienne

Ingredients

• 300 g Wheat flour (type 45) (Sift before use)
• 30 g Sugar (Granulated white sugar)
• 5 g Dry active yeast (About 1 packet)
• 2 g Baking powder (½ teaspoon)
• 5 g Salt (1 teaspoon)
• 180 ml Warm water (Temperature 35‑40 °C)
• 20 ml Vegetable oil (rapeseed or sunflower) (For the dough)
• 300 g Chicken breast (Finely minced)
• 0.5 unit Onion (Half a medium onion, finely chopped)
• 10 g Fresh ginger (Grated)
• 1 pinch Black pepper
• 15 g Potato starch (For the filling and sauce)
• 1 unit Egg (Lightly beaten)
• 30 g Chives (or bunching onion) (Cut into 4 cm pieces then julienned)
• 200 g Turnip (Peeled, cut into julienne)
• 1 tsp Gochugaru (Korean chili powder) (Provides Korean flavor)
• 30 ml Soy sauce (Tamari or light soy)
• 15 ml Mirin (Sweet rice wine)
• 30 ml Water (for the sauce)
• 5 g Sugar (for the sauce) (1 teaspoon)
• 5 ml Fish sauce (1 teaspoon)
• 5 ml Sesame oil (1 teaspoon, fragrant)
• 1 clove Garlic (Crushed)
• 4 units Salad leaves (hearts) (For assembly)
• 30 ml Cooking oil (rapeseed or sunflower) (For the pan)

Instructions

1. Prepare the guabao dough

   In a large bowl, combine the flour, sugar, dry active yeast, baking powder and salt. Add the warm water, knead for 3 minutes, incorporate the oil, knead another 3 minutes until a smooth dough forms. Shape into a ball, cover with a cloth and let rise for 1 hour in a warm place.

   Time: PT1H16M

2. Prepare the chicken filling (tsounet)

   Finely mince the chicken breast. In a bowl, add the minced chicken, the finely chopped half‑onion, the grated ginger, a pinch of salt, pepper, the potato starch and the beaten egg. Mix until a homogeneous, slightly pasty texture is achieved. Refrigerate.

   Time: PT7M

3. Prepare the chives and onion juliennes

   Cut the chives (or bunching onion) into 4 cm pieces, then slice into thin juliennes. Submerge the juliennes in a bowl of ice water and keep refrigerated while preparing the rest.

   Time: PT5M

4. Prepare the turnip juliennes

   Peel the turnip, cut into thin juliennes, place in a bowl, lightly salt and let drain for 10 minutes. Then rinse with cold water and drain.

   Time: PT15M

5. Prepare the mirin‑soy sauce

   In a small bowl, combine soy sauce, mirin, water, sugar and ½ teaspoon of potato starch. Set aside.

   Time: PT3M

6. Season the turnip juliennes

   After rinsing and draining well, add gochugaru, fish sauce, sesame oil and crushed garlic. Toss quickly and refrigerate.

   Time: PT2M

7. Shape the guabao buns

   Once the dough has risen, punch it down on a floured surface, form a large log, divide into 4 equal pieces. Roll each piece into a ball, flatten into discs of 10‑11 cm diameter, then stretch into rectangles about 13 cm long. Lightly brush the surface with oil.

   Time: PT10M

8. Steam the buns

   Place the discs on parchment paper in the steamer basket. Steam over boiling water for 12 minutes. Remove and immediately cover with a clean cloth to retain steam.

   Time: PT12M

   Temperature: 100°C

9. Brown the buns in a pan

   Heat 1 tablespoon of oil in a non‑stick pan over medium‑low heat. Place each steamed bun, cook 3 minutes each side until lightly golden. Keep warm under a cloth.

   Time: PT6M

   Temperature: 180°C

10. Form and cook the chicken patties

    Divide the chicken filling into 4 portions, shape each into an 8 cm diameter patty. Lightly brush hands with oil, cook in the same pan over medium‑low heat 3 minutes each side until well browned and cooked through.

    Time: PT6M

    Temperature: 180°C

11. Coat the chicken patties with sauce

    Bring the mirin‑soy sauce to a gentle boil over low heat, add the chicken patties, coat for 1‑2 minutes, then remove.

    Time: PT2M

    Temperature: 90°C

12. Assemble the guabao

    Gently open each steamed bun, place a lettuce leaf, a coated chicken patty, a handful of seasoned turnip juliennes, then finish with the chive juliennes. Close, arrange on a plate and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g