Chicken Asado Filling
This Asado filling is mildly sweet, savoury, and delicious in siopao (steamed buns). It is cooked using aromatics, spices, and selected Asian sauce to bring up that flavourful and familiar taste of siopao in the Philippines.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Servings: 16 Asado siopao (steamed buns)
Author: MyJoyDelights
- 2 tbsp oil (vegetable or canola)
- 3 cloves garlic, minced
- 1 onion, diced
- 790 grams chicken breast boneless/skinless, sliced in half horizontally
- 2 cups chicken stock or water
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp dark soy sauce optional
- 1 - 2 tbsp sugar (brown or white) adjust to preferred sweetness
- ¼ tsp five-spice powder optional
- 1 star anise
- ¼ cup water for the cornstarch slurry
- 1 tsp cornstarch (cornflour)
Add oil in large pan over medium high heat.
Stir-fry garlic and onion, about 3 mins or until onion is soft.
Add the chicken and fry, 2 mins on each side.
Add stock or water, soy sauce, oyster sauce, hoisin sauce, dark soy sauce, sugar, and five-spice powder. Stir and bring it back to boil. Adjust heat to low and cook for 10 mins uncovered.
Transfer chicken onto a plate and rest for 2 mins. Shred or dice (whichever you prefer).
Meanwhile, dissolve 1 heaping tsp of cornstarch in ¼ cup of water. Set aside.
Place the shredded chicken back into the pan. Stir to coat with the sauce and simmer for 2 mins.
Add the cornstarch slurry to the pan and stir well to combine. Cook until the sauce slightly thickens, 2 -3 mins. Take the star anise out. Let it cool before using as siopao filling.