Dough Ingredients:

• 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

Cooking Method:

1. Cook the Asado filling by heating the shortening in a pan
2. Saute the garlic and onions
3. Put-in the Chicken and cook until the color of the outer part turns light brown
4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 5 minutes
5. Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick then set aside

Dough Making :

1. 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.
2.  Add in: Flour with baking powder, and sugar.
3. 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.
4.  Let it rise atleast two (2) hour, then cut them into equal sizes desired.  ( I can make mine into 30 equal sizes).
5. Flatten the dough until a round shape is formed using a rolling pin.
6. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
7. Place the siopao in a steamer and steam for 15 minutes.
8. Serve hot with Panlasang Pinoy Siopao Sauce if you want the sauce, or simply use catsup sauce. 

Enjoy!!!