Chicken Siew Pao 鸡肉烧包

Ingredient	Method
Filling: 220g chicken meat 鸡肉, cut into cubes 1/2 tbsp garlic 蒜, finely chopped 1 1/2 tbsp shallot 大葱 , finely chopped 1tbsp white sesame seeds 白芝麻 Seasoning: A: 2 tbsp light soy sauce 生抽 30g sugar 糖 1 tbsp oyster sauce 蚝油 B: 1/2 tsp 盐 30g sugar 糖 2 tbsp oyster sauce 蚝油 3/4 tbsp sesame oil 麻油 2 tbsp light soy sauce 生抽 3 tsp dark soy sauce 黑豆油 some white pepper powder 胡椒粉 1 pinch Chinese five-spices powder 五香粉 1/3 cup water 水 3/4 tbsp corn flour粟粉	1. Mix the cubed meat with the seasoning A until well and set aside for 30 minutes. 2. Mix all seasoning B in another mixing bowl, set aside. 3. Heat up 1.5 tbsp cooking oil, saute chopped garlic and shallot until fragrant.  Add in meat and stir-fry for few minutes. . 4. Add in seasoning, white sesame seeds and water and stir well. 5. Add in corn flour to thicken the mixture, set aside to cool.
Pastry: A: Water dough: (水油皮) 300g plain flour 普通面粉, 30g butter 牛油, 60g shortening 白油 150g water 水 1/2 tsp salt 盐 50g caster sugar 细糖 B: Oil dough: (酥油皮) 240g plain flour 普通面粉, 150g shortening 白油	1. Water Oil Skin: Combine all ingredients, mix and knead together till smooth, cover with cling film and rest for 30 minutes. 2. Butter Oil Skin: Mix flour and shortening smooth, cover with cling film and rest for 30 minutes. 3. Divide skin Water Oil Skin and Butter Oil Skin into 15 portions equally, cover with wet cloth and shape both skins into balls. 4. Flatten skin A and place skin B on top, wrap into ball.  Roll flat and roll up like swiss roll.  Repeat 2 times and leave to rest for 15 minutes. 5.  Roll it into thin round, wrap in filling and seal it.  Place onto a baking tray, glaze with egg yolk and sprinkle some white sesame on top. 6. Bake in preheated oven at 180C for 40 minutes and remove from the oven, glaze with egg yolk again and sprinkle with sesame seeds on top. 7. Return to oven and bake for another 15 minutes until golden brown.