Lunch 🤖 AI Generated

Hainan Chicken Rice Bao – Lighter Hawker Classic

Fluffy steamed bao buns stuffed with silky poached chicken, fragrant jasmine rice, and zingy ginger-scallion sauce—all the umami of Singapore's street-food icon with 40% fewer calories. This Fat Switch version swaps mayo-heavy pastes for lighter oil infusions and uses low-sodium broth, delivering pure indulgence guilt-free.

25m

Prep Time

35m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 1 skinless, boneless chicken breast (180g)
✓ 1.5 cups low-sodium chicken broth
✓ 1 tbsp neutral oil (canola or groundnut)
✓ 3/4 cup jasmine rice
✓ 2 scallions, white and light green parts separated
✓ 1 tbsp fresh ginger, minced
✓ 1 tsp sesame oil
✓ 1/2 tsp white pepper
✓ Sea salt to taste

👨‍🍳 Instructions

1. Prepare Bao Dough (30 mins before cooking): Combine flour, yeast, sugar, and salt in a bowl. Add warm water and 1 tbsp oil; knead 8 minutes until smooth. Cover and rest 45 minutes until doubled. Divide into 2 equal pieces; roll each into a ball and flatten slightly.

2. Poach the Chicken: Bring broth to gentle simmer in a small pot. Submerge chicken breast; maintain barely-bubbling simmer for 12–14 minutes until internal temp reaches 165°F (74°C). Remove, cool 3 minutes, then shred or slice thinly against the grain.

3. Make Jasmine Rice: Rinse rice under cold water. In a small pot, combine rice with 1.5 cups reserved poaching broth (or fresh low-sodium broth). Bring to boil, cover, reduce heat to low, and steam 15 minutes. Fluff with fork; drizzle 1 tsp sesame oil and season with white pepper.

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4. Build Ginger-Scallion Oil: Finely mince white scallion parts and ginger. Heat 1 tbsp oil in a small pan over medium-low heat; add ginger and scallions. Toast 30 seconds until fragrant (don't brown). Pour into a small bowl; stir in 1 tbsp reserved broth and pinch of salt. Cool slightly.

5. Shape Bao Buns: Take each dough ball and roll into a 4-inch oval. Fold in half lengthwise to create a half-moon; gently press edges (don't seal completely—leave a tiny opening so steam can escape evenly). Place on parchment squares.

6. Steam Setup: Fill a wok or large pot with 2 inches of water; bring to rolling boil. Place steamer basket or bamboo steamer over water. Arrange parchment squares with bao buns inside, cover, and steam for 10 minutes until puffed and glossy.

7. Assemble and Serve: Remove hot bao buns carefully (parchment will stick—that's fine). Split open gently. Layer inside: 2 tbsp jasmine rice, 3 tbsp shredded chicken, 1 tbsp ginger-scallion oil, and sliced light-green scallion tops. Serve immediately.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

Fiber1g

🏷️ Tags

#Hainan chicken rice bao bun#low-calorie Singapore hawker lunch#poached chicken steamed buns

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