- 2 cups warm water
- 2 ½ tbsp sugar (added to yeast mixture)
- 1 pouch dry yeast
- 6 tbsp shortening
- 5 cups (1.2 Ltr.) all purpose flour
- 1 ¼ tbsp baking powder
- ½ cup sugar (added to the flour mixture)
- 2 lbs Chicken, chopped into small pieces
- 3 tbsp lard or shortening
- 2 tbsp garlic, minced
- 1 large onion, minced
- 2 tbsp cornstarch, diluted in ¼ cup water
- 4 tbsp soy sauce
- 4 tbsp sugar (Brown sugar when possible)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- Cook the Asado filling by heating the shortening in a pan
- Saute the garlic and onions
- Put-in the Chicken and cook until the color of the outer part turns light brown
- Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 5 minutes
- Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick then set aside
Dough Making :
- Add in warm water in a bowl, then add the yeast and sugar and let the yeast react or bubbles about 10 mins, then add the oil.
- Add in: Flour with baking powder, and sugar.
- Knead them using bread mixer, or if you do it manually, (refer our manual dough making). I usually do mine by mixer or bread dough maker.
- Let it rise atleast two (2) hour, then cut them into equal sizes desired. ( I can make mine into 30 equal sizes).
- Flatten the dough until a round shape is formed using a rolling pin.
- Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
- Place the siopao in a steamer and steam for 15 minutes.
- Serve hot with Panlasang Pinoy Siopao Sauce if you want the sauce, or simply use catsup sauce.