1 fresh chilli – red or green
4 spring onions ( finely chopped )
1/2 bunch of fresh coriander – ( chopped )
300g of Roasted chicken ( shredded )
4 tablespoons Oyster sauce
2 teaspoons hot chilli sauce
500 grams Self Raising flour
400ml of skimmed milk or lactose free
2 Tablespoons sesame seeds
Soy sauce to serve or Hoi sin ( check MSG )
Deseed chilli and finely chop place in a large stainless steel bowl add spring onions, coriander, chicken, oyster sauce, chilli sauce. Stir and keep to one side
In a mixer or food processor place the flour and pinch of salt add milk and mix to a nice soft dough.
Knead lightly and roll to a thick sausage cut into 16 even pieces.
Roll each to a ball flatten the ball with your thumb and add a heaped tablespoon of chicken mixture fold the dough into the middle until sealed.
Place each bun upside down into a patty case and place in a steamer or over a wok with steamer baskets.
Cook all 16 Buns at the same time layering the baskets,or large steamer – steam for 12 to 14 minutes.
The buns will be light and puffy and risen in size.
When cooked sprinkle lightly roasted sesame seeds on top.
Serve with Soy sauce or Hoi sin sauce.