Steamed artichoke with yogurt mayo dip & Garlic Sweet and spicy Chicken Stuffed buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Lunch
Cuisine: Chinese
Serves: 4
Ingredients
Artichoke
  • 2 artichoke
  • 1 lemon
Dip
  • 4 large garlic cloves
  • 1 teaspoon olive oil
  • 3 ⁄4 cup Greek yogurt, plain
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • little lemon zest
  • salt and pepper
Garlic Sweet and spicy Chicken Stuffed buns
  • FOR THE BUNS: You can used pizza dough too.
  • 2½ cups plain flour
  • 1 cup milk warm
  • 2 tsp dry active yeast
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp sugar
  • 2 tbsp oil
  • extra oil for greasing
  • extra flour for dusting
FOR THE FILLING:
  • 250g Free Range Chicken Mince
  • 6 garlic clove, crushed
  • 1 cup chestnuts, finely chopped
  • 6 stalks scallions, sliced
  • 1 tbsp brown sugar
  • 2 tbps crispy chili oil
  • 1 tsp Chinese five spice
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • ½ tsp white pepper, optional
Instructions
For the artichoke
  1. remove the top 2 layers of the leaf. trim the sharp edges. Squeeze lemon juice liberally. Steam for 30 minutes.
  2. While that is steaming, mix everything for the dip and serve with the artichoke.
Garlic Sweet and spicy Chicken Stuffed buns
  1. *Buns:
  2. Sift flour, salt, and baking powder into a big bowl.
  3. Add instant dry active yeast and sugar. Mix well.
  4. Mix oil and warm milk.
  5. Using the oil milk mixture, make a dough which is not too hard or too soft.
  6. Dust the worktop with a bit of flour. Knead the dough for 5-7 minutes till it becomes smooth.
  7. Shape the dough into a ball. Rub some oil over it.
  8. Grease the bowl with some oil.
  9. Put the dough in the bowl. Cover the bowl with a damp cloth or a lid.
  10. Place the bowl in a warm place. Allow the dough to ferment for 1½ hours or till double in size.
  11. *Meanwhile, add the chicken mince in a large mixing bowl, add all the ingredients and mix well, but gently. Set aside to soak in the flavors.
  12. Punch down the center of the dough with your fist. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth. Divide the dough into 8 equal portions.
  13. Use a rolling pin to roll out 1 dough portion into an 8cm-diameter disc, about 1cm-thick. Place 1 large tablespoonful of the chicken mixture in the centre of the disc. Bring the dough together to enclose the filling, pinching the edges together to seal and form a bun. Place the bun, sealed side down, on a 6cm-square piece of non-stick baking paper. Cover the bun with a tea towel (this will prevent it drying out). Repeat with the remaining dough and chicken mixture.
  14. Place half the buns in a large steamer or a bamboo steamer over a wok of simmering water. Steam, covered, for 20 minutes. Transfer to a serving platter and cover with plastic wrap. Repeat with the remaining buns. Serve warm with soy or chilli sauce .
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2022/08/07/steamed-artichoke-garlic-sweet-and-spicy-chicken-stuffed-buns/