Step 1

Heat 3 tablespoons of oil in a pan or wok, sauté the onion for 1 to 2 minutes until soft and transparent. Add the diced chicken breast meat and sauté until the chicken is cooked.

Step 2

Add the remaining ingredients. Stir and cook until the gravy thickens.

Step 3

Transfer to a plate and let it cool.

Step 4

Dissolve the dry yeast in water.

Step 5

Add 200g of pao flour and icing sugar. Mix well and cover for an hour.

Step 6

Add the ingredients under the title 'Other ingredients of the dough' into the starter mixture and knead for 8 to 10 minutes.

Step 7

Cover the dough with a piece of damp cloth and let it proves for 30 minutes, or until the size has doubled.

Step 8

Divide the dough into 50g portions. Let the dough rest for 10 minutes.

Step 9

Flatten the dough with a rolling pin to form a circle of 8-10 cm in diameter. Place 30g of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5 inches (4cm) square baking paper, sealed side up. Rest for 15 minutes before steaming.

Step 10

Place the Char Siu Pao in a steamer, leave about 2-3 cm gap in between each Char Siu Pao. Steam in a preheated steamer on high heat for 8 minutes.

Step 11

Remove the Char Siu Pao immediately from the steamer and cool them on a rack to prevent the bottom of the Char Siu Pao from becoming soggy.