STEAMED CHAR SIU BUN RECIPES

Steps:

• To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
• Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
• To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
• Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
• Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
• Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
• Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
• Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Steps:

• For the chicken: Lay chicken thighs out flat on a large cutting board. Cover with plastic wrap and using a meat pounder, rolling pin, or small skillet, pound thighs into an even thickness about 1/2-inch in height. Transfer chicken to a large resealable bag.
• Whisk together hoisin sauce, honey, soy sauce, sherry, and five spice powder in a medium bowl. Pour sauce into bag with chicken and seal, removing as much air as possible. Place in refrigerator and marinate for at least 4 hours, up to overnight.
• For the pickles: Whisk together vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat. Remove from heat, add cucumber slices, and stir. Place a clean kitchen towel or double layer of heavy duty paper towels on top of pickles and press down until saturated with liquid and in direct contact with the cucumbers. Let sit for 10 minutes, then strain pickles. If storing, reserve strained liquid, place pickles in an airtight container, and add enough liquid to just submerge pickles. Discard remaining liquid and store pickles in the refrigerator for up to 1 month.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill chicken until lightly charred and center of thigh registers 165°F on an instant read thermometer, 3-4 minutes per side. Transfer chicken to a cutting board, let rest for 5 minutes, then cut into 1 1/2-inch square pieces.
• To serve, steam buns in a bamboo steamer or in the microwave on a large plate under a damp towel. Spread hoisin onto each bun, then add lettuce, piece of chicken, and pickles. Serve immediately.