In a world of hot baos and steamed bun-like desserts, it’s easy to forget how pricey steamed chicken baos really are.
They’re also expensive.
That’s because most Chinese steamed meats are very lean.
The best way to find out if a bao is good or not is to taste it.
The steamed, cooked meat is usually thick and firm, which makes for a more flavorful bite.
It’s also much cheaper than the fried chicken and beef bao that many people prefer to eat.
There are many ways to prepare steamed meat, but this recipe is easy to make.
You can use a slow cooker to make it or use a griddle or wok for a steaming pot.
Make sure you’re careful to remove the fat from the meat before steaming.
The result will be tender, flavorful, and flavorful.
Follow the directions below to make this steamed Bao.
Prepare the steamed food in a slow cooker.
Add about 1 cup of water to the pot.
Add the steaming liquid.
Cook for about 15 minutes, until the meat is cooked through.
Drain the liquid from the steamer, then add the steams ingredients to the meat.
Turn the heat up to medium-high and simmer for another 5 minutes.
Stir in the chashu bao.
Add more steaming water as needed to make the steaks more firm.
Recipe Notes This recipe was originally published in the March/April 2018 issue of Food & Wine.