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Fluffy, soft, and light steamed buns made using only cold milk, yeast, and flour.

Steamed Buns (Mantou)

(175 ml) whole milk, chilled

tsp (4 g) active dry yeast

(280 g) all purpose flour (bleached)

Cut one sheet of parchment paper into 8 4”x 4” squares.

Set up a steamer over the stove. Add water according to the type of pan you&#39;re using.For metal steamers or steamer baskets, typically, 1 cup of water is sufficient. However, if you&#39;re using a larger pan or a bamboo steamer, you may need to adjust and add more water. Ensure the water level is below the wire of the steamer basket, colander, or wire rack.This prevents the water from touching the buns during steaming, which could make them soggy.

Prep

Mix together chilled milk and yeast.

Add the flour and stir with a spatula until the mixture becomes clumpy. Use your hands to knead the dough for about 15 mins. If you’re using a stand mixer with a dough hook, mix for 10 mins. Initially, the dough may feel sticky, but as you knead, it should become smooth. The texture of mantou dough can vary depending on the moisture content of the All-Purpose Flour brand you are using. If your dough feels wet and sticky after kneading, it may require additional flour. Gradually add 1 teaspoon of All-Purpose Flour at a time until the dough is no longer sticky and does not feel overly dry. On the other hand, if your dough feels excessively wet, add All-Purpose Flour 1 teaspoon at a time until the dough is no longer sticky and does not feel dry.

Cover the dough ball with plastic wrap or a lint-free towel and let it rest for 5 minutes.

Dough

With a knife, divide the dough into 7 equal pieces.

Take one piece and use a rolling pin to roll it into an oval shape. Fold the top half into the middle and lightly press down to seal it. Then, fold the bottom half into the middle. Pinch together the opposite edges, forming a ball.

Place the ball on a sheet of parchment, smooth side up, and shape into a sphere. Repeat.

Shape

Arrange the shaped buns in a steamer. Cover with its lid and let the buns proof for 1 hour, or until they have doubled in size.

Once the buns have proofed, steam them on low heat for about 10 mins. Serve warm.If you&#39;ve tried this recipe, please let me know what you think in the comments below! And if you enjoyed it, don&#39;t forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶

Steam

Thai Basil Chicken (Pad Krapow Gai) is a super fast minced chicken stir-fry in rich, spicy brown sauce with Thai holy basil. This dish is great served over rice with a wok-fried egg on top.

Thai Basil Chicken Recipe

Tablespoon Sweet Thai Soy Sauce

Thai Soy Sauce

Oyster Sauce

Garlic

Boneless, Skinless Chicken Breast, finely chopped ((sub ground chicken, see note))

Thai Holy Basil ((see note))

Rice ((cooked Thai Jasmine Rice is great here))

Wok Fried Eggs ((check out the recipe here))

Fish Sauce

In a mortar and pestle, grind the chilis and garlic until they are in rough pieces, but haven’t quite formed a paste. (Note: If you don’t have a mortar and pestle or prefer not to use them, you can finely chop the chilis and garlic. Be careful when handling Bird’s Eye Chilis - they can sting your fingers and anything you touch; these are best handled while wearing gloves.) Set aside.

Combine sweet Thai soy sauce, light Thai soy sauce, and oyster sauce. Set sauce aside.

Heat cooking oil in a wok over high heat.

When oil is hot, add chilis and garlic and saute until fragrant, ~1 minute.

Add chicken, stirring until chicken is nearly cooked through, 3 to 4 minutes.

Pour sauce into wok and cook, stirring constantly, until sauce reduces and has coated the chicken.

Stir in basil until it is wilted, about 1 minute more.

Serve over rice with fried egg on top and extra fish sauce on the side.

Hi! I've been making thai basil chicken for 20 years or so. I grow my own peppers and holy basil. Your recipe looks great and not too far from the one i've been using. I want to try your sauce. There are so many variations! 
Here we go with a question. I have spent a number of years trying to find the exact basil to grow. I think, from reading, that I want either the RAMA or Krishna...Can you shed any light on this subject please?
Thanks!
Marc

I made this last night for a small dinner party and it was a shining star!! Everyone said it was the first Thai food they'd had since moving here. (We live in a resort town and its one Thai restaurant is becoming sad. (LAst they made me Pad Krapow without the Thai chilis and without the Basil ... ! So thank you, Jess, and I appreciate your care with the recipes and explanations.
What a tasty dish on a low budget too!

Super good. I used regular Thai Basil as my Asian market didn't have holy. I also made the sauce subs because I already had those ingredients. And I made poached eggs because I trust myself more on making those lol. Anyhow this was great and I look forward to making it again (soon! I have a bunch more basil and chilis!).

easy and so delicious! big hit with my three year old means this is going into the rotation!

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Steamed Buns (Mantou)

Thai Basil Chicken Recipe

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