Steamed Gingered Chicken Bao
Join us for a flavorful online cooking class celebrating the return of a beloved dim sum treasure—Steamed Gingered Chicken Bao. Once a staple and my Mama’s favorite, this savory bun is making a comeback with its aromatic filling of marinated chicken, fresh ginger root, shiitake mushrooms, and Chinese five spice.
Unlike the sweet Char Siu Bao (BBQ Pork Bao), this version offers a bold, spiced profile wrapped in a soft, fluffy steamed bun. You’ll learn essential techniques like marinating for the most tender chicken, mastering the classic bao pleat, and setting up your home steaming station—with live feedback to help you get it just right.
Whether you're a dim sum devotee or a curious home cook, this class brings tradition, technique, and taste straight to your kitchen.
What you need.
This recipe is for 10 steamed bao. You’ll receive a more detailed list of all the ingredients and kitchen setup via email once you have signed up for the class. Here’s a quick overview of what you need.
Ingredients for the dough:
Active dry yeast, 3/4 tsp
Sugar, 1 tsp
Warm water, 3/4 cup
Flour, 2.5 cups
Ingredients for the filling:
1 ounce dry shiitake mushroom
2 ounces fresh ginger root
8 ounces boneless and skinless chicken thigh
2 teaspoons Chinese (Shaohsing) rice cooking wine, or dry sherry
2 teaspoons light soy sauce
1 teaspoon granulated sugar
1/4 teaspoon five spice powder
1/4 teaspoon white ground pepper
1 teaspoon toasted sesame oil
2 teaspoons kosher salt
2 tablespoons cornstarch
Kitchen Setup:
2 Large bowls
2 Small bowls
Rolling pin or empty wine bottle
Bamboo steaming basket or any steamer
Parchment paper or wax paper
Wok or large pot for steaming
Book a class.
Please purchase one ticket per person (rather than per household). All sales are final with no refunds due to small-class setting. Thank you for your understanding.
If you don’t see any class dates listed below, please pre-register for free so we know to add dates for you in the near future. Thank you!