Chicken Breast, Corn & Carrot Baozi
Homemade low-fat buns filled with chicken breast, sweet corn, and carrots. A touch of scallion-ginger water keeps the filling tender and juicy without releasing liquid—a wholesome favorite for both adults and kids.
Ingredients
chicken breast
300 g
corn kernels
150 g
carrot
1 (about 120 g)
scallion
1 stalk
ginger
3-4 slices
Sichuan peppercorn
1 g (to taste)
star anise
2 (to taste)
Instructions
1
Step 1
Make the scallion-ginger water: add scallion segments and ginger slices to 100 ml of warm water, knead and squeeze briefly, and soak for 10 minutes. Strain and reserve the infused liquid.
2
Step 2
Prepare the chicken breast: mince the chicken breast into a fine paste. Gradually add 2-3 tbsp of the scallion-ginger water in batches, stirring in one consistent direction until the meat fully absorbs the liquid and becomes sticky. Add light soy sauce, oyster sauce, and a small pinch of white pepper, mix well, and marinate for 10 minutes to remove any gamey smell. ⚠️ This particular white pepper contains chili, so use only a small amount.
3
Step 3
Finely shred the carrot. Stir-fry with a little oil over low heat for 1 minute until just slightly tender, then remove and let cool.
4
Step 4
Rinse the sweet corn kernels and drain them thoroughly.
5
Step 5
Mix the filling: drizzle 2 tbsp of cooking oil over the marinated chicken breast and mix to lock in the moisture. Add the cooled carrot shreds and corn kernels, and gently fold everything together. Add salt and sesame oil just before wrapping the buns. (Salt is added last to prevent the filling from releasing water.)
6
Step 6
Wrap and proof: shape the buns and let them rest/proof for 15 minutes.
7
Step 7
Steam: once the water comes to a rolling boil, place the buns in the steamer and cook over high heat for 12 minutes. Turn off the heat and let them sit for 3 minutes before opening the lid.
