Chicken and Pork Bun Stew
Like chicken and dumplings, but the dumplings are actually spicy pork buns, steamed right on top of the chicken stew!
Servings: 4 servings
Calories: 1461kcal
Ingredients
Pork and marinade
- 3 pounds boneless pork shoulder cut into 4 or 5 long strips
- 1/4 cup sugar
- 2 teaspoons salt
- 1/2 teaspoon 5 spice powder
- 1/2 teaspoon sesame oil
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon soy sauce
- 1 tablespoon hoisin
- 2 teaspoons molasses
- 3 cloves garlic
- 2 tablespoons honey
Pork Sauce
- 2 tablespoons bbq sauce
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon sriracha
- 2 teaspoons soy sauce
- 1 tablespoon honey
Dough
- 1 tesaspoon active dry yeast
- 3/4 cup warm water
- 3/4 cups flour
- 1 cup cornstarch
- 5 tablespoons sugar
- 1/4 cup peanut oil or other neutral oil
- 2 1/2 teaspoons baking powder
Stew
- 1 1/2 pounds boneless skinless chicken thighs chopped
- 2 carrots chopped
- 1 onion diced
- 3 ribs celery chopped
- 5 cloves garlic minced
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 2 tablespoons butter
- 1/4 cup dehydrated potato flakes (unflavored instant mashed potatoes)
- 1/2 cup heavy cream
Instructions
Make the pork
- Mix all the marinade ingredients except the honey in a large bowl. Put 2 tablespoons of the marinade in a small container and add the honey to it. Cover and put this mixture in the fridge.
- Add the pork and the rest of the marinade to a large bowl or plastic bag. Make sure the marinate is fully coating all the meat. Cover or seal and store in the fridge overnight.
- Bring oven to 450. Place the pork on a wire rack over a baking sheet. Add some water to the baking sheet to prevent the pork drippings from burning.
- Roast the pork for 25 minutes. Flip, adding more water to the pan if needed. Roast another 20 minutes.
- Grab that mini marinade and honey container from the fridge and stir. Brush this mixture over the pork. Cook 10 minutes, flip, and brush more of this mixture onto the pork. Repeat one more time or until you use all the sauce. Finish in the oven until the edges of the pork are crispy and charring.
- Allow the pork to cool, then chop it up. Stir in the pork sauce ingredients. Store in the fridge until ready to use.
Make the buns
- Dissolve the yeast in the warm water and set aside until it starts to bubble and activate.
- In a large bowl, mix the flour, cornstarch, sugar, and oil. Stir in the warm yeast water mixture. Stir to combine.
- Pour onto a work surface (or do this in a stand mixer)
- Knead until a smooth ball is formed.
- Add to a bowl and cover with a cloth. Allow to rest and rise for 2 hours.
- After 2 hours, knead the baking powder into the dough. Roll the dough out and split into 12 equal balls. Roll the balls out into 4 inch rounds.
- In each dough round, add some of the pork filling. Fold up the sides around your finger so that they are pleated and secured to the top, but there is still a hole in the top to see the filling. Do not use mine as an example, check out the linked article instead.
Make the stew
- Add the chicken to a hot pan with oil. Season with salt. Cook on high heat for 8 minutes, stirring occasionally, until the chicken is browned around the edges.
- Add the onion, carrot, and celery to the pan, season with more salt, and cook another 8 minutes, stirring often, until the veggies are softened.
- Add the garlic and cook 5 minutes, stirring.
- Add in the chicken stock and thyme. Bring to a simmer. Cook on low heat for about 20 minutes.
- Stir in the potato flakes, butter, and cream. Simmer a few more minutes until the stew is thick.
- Place the pork buns on top of the stew all around the pan.
- Cover and simmer for 15 minutes to cook the pork buns.
- Remove from heat and serve.
Nutrition
Calories: 1461kcal | Carbohydrates: 118g | Protein: 122g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 422mg | Sodium: 2913mg | Potassium: 2407mg | Fiber: 4g | Sugar: 55g | Vitamin A: 5923IU | Vitamin C: 11mg | Calcium: 283mg | Iron: 8mg