Chicken Adobo Bao

My take on making chicken adobo a little more fun. Tender adobo chicken with a crispy garlic rice topping.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, add chicken, garlic, rice vinegar, water, soy sauce, dark soy sauce, palm sugar, black peppercorns, and bay leaves. Toss to coat chicken and marinate 2 hrs to overnight.

Step 2

In a dutch oven, sear chicken until browned and remove. Add marinade and bring to a simmer.

Step 3

Add chicken back in and cover with a lid for 30 min. Turn chicken over and cover for another 30 min.

Step 4

Turn chicken over occasionally until sauce thickens into a glaze.

Step 5

Remove chicken from the pot and shred into large chunks.

Step 6

Heat a pot of oil to 350 F.

Step 7

Fry cooked brown rice until bubbling stops (about 4 min). Drain on a paper-towel lined tray and immediately season with garlic powder and salt.

Step 8

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

Step 9

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

Step 10

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 11

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.

Step 12

Mix shredded chicken with some of the reduced marinade glaze. Sandwich in a bao, top with garlic crispy rice, and scallions. Enjoy!