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Recreate Hong Kong flavours from your own home - 100 Reasons to Miss HK

May Chow’s Beef Brisket Bao

Craving for some Hong Kong snacks but can’t travel to Hong Kong at the moment? Don’t despair as we share with you a simple recipe by Hong Kong Chef - May Chow who owns HK’s Little Bao Diner in Causeway Bay.

 

Ingredients:

1.5kg Beef Brisket
1 piece of White Radish, Ginger and Scallion
A few pieces Pickled Cucumber
Some butter

 

5 Spice Marinate:

75g Sweet Soy
500g Soy
600g Water
75g Dark Soy Sauce
1 piece Bay Leave, Star Anise and Cinnamon Stick
2 Pieces Dried Red Chilli
6g Five Spice Powder
2.5g Szechuan Peppercorn
275g Rock Sugar

 

Salad:

Salary, Dried Radish, Coriander, Scallion, Fried Shallots

 

Sauce:

Chiu Chao Chilli Oil and Mayonnaise

 

Batter:

120g All Purpose Flour
140g Corn Starch
3g Baking powder
200g Water
220g Vodka

 

Steps:

  1. Prepare 5 spice marinade, until rock sugar is melted. Put aside.
  2. Prepare a pot of water, add 2 slices of ginger, scallion and szechuan pepper. Slice the beef brisket, add them into the pot of water, let it boil for 10 minutes. After 10 minutes, rinse the beef brisket with clean water.
  3. Then add white radish and cook for another 15 minutes.
  4. Prepare salad by mixing all the ingredients together.
  5. In a pressure cooker, add the 5 spice marinade and beef brisket. Cook for about 30 minutes.
  6. Mix the sauce while waiting.
  7. Slice the radish.
  8. Prepare batter.
  9. Steam the bao buns and then grill them.
  10. Prepare the batter for the beef brisket and ready to deep-fry until it's crispy
  11. Bao assembly, from bottom up.
    Bao, Salad, Fried Beef Brisket, Pickled Cucumber, Chili Mayo, Bao

Happy Eating!

May Chow’s Beef Brisket Bao

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