Update, Serving Recipe Chicken Tai Pao Delicious Steady

Home cooking ultimate Chicken Tai Pao easy, fast, practical.

17 ingredients, 5 steps, cooking Chicken Tai Pao

Good Morning all, at this time you get prepare recipe Chicken Tai Pao with 17 ingredients and 5 steps. Below this is how to make it, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Chicken Tai Pao.

Ingredients all Chicken Tai Pao

1. Prepare : For the dough.
2. It’s : Maida.
3. It’s : Instant dry yeast.
4. Prepare : Sugar(powdered).
5. You need : Veg Oil.
6. You need : Lukewarm water.
7. It’s : Salt.
8. You need : For the filling.
9. It’s : Chicken mince.
10. It’s : onion chopped.
11. It’s : ginger paste.
12. Prepare : Salt.
13. Prepare : Crushed black pepper.
14. Prepare : Soya sauce.
15. Prepare : Chopped coriander leaves.
16. It’s : For Groundnut Tomato Chutney.
17. It’s : Tomato and other ingredients…recipe link given (see recipe).

If all cooking materials Chicken Tai Pao it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking Chicken Tai Pao

1. Please follow the method for the Ting momo or Tibetan steam buns recipe for the dough. Link provided. The step 1 and 2 are same as for this. (see recipe)
   
2. For the filling…mix all the ingredients as listed above.
   
3. Once the dough has proofed (doubled)…punch and deflate the dough, divide it into…..4 parts or 6, I did 4…..roll it out and fill it with the stuffing…. and make pleats of the edges as you close and seal the edge… make a round dumpling….keep it on a parchment paper and place it in the steamer….after you finish making all the Tai pao cover and leave it to proof (that is double in size) for at least half and hour.
   
4. 
   
5. By that time on the base vessel of the steamer, start boiling some water. Once the Tai Pao has risen up and doubled in size….steam it for….30 minutes. Serve hot with soya sauce, any sauces and condiments or have it with your favourite chutney…I love having it with tomato peanut chutney or the tomato garlic chutney or the chilli oil sauce. (see recipe)
   
6. Finish and Enjoy.

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