Cherry Blossom Mantou vs Steamed Sakura Chicken With Choya

My experiments with using pickled cherry blossom continues after my first recipe on Matcha Cherry Blossom Chiffon (抹茶盐渍樱花戚风蛋糕) in April. And also with the extra packets of supply that Joyce (ahpoohbear) loop back for us from her recent Osaka trip, I am able to try out more fusion recipes using pickled cherry blossom.

In this post I am sharing two recipes such as Cherry Blossom Mantou (Asian-style steamed bun with pickled cherry blossom) and Steamed Sakura Chicken With Choya (Steamed chicken mid-joint using picked cherry blossom and choya).

CHERRY BLOSSOM MANTOU
(樱花馒头)

Here I am making a two-tone colour steamed bun (mantou) using Sakura Leaf Powder for the green portion but you could always replace it with Matcha powder according to your preference. The sakura leaf powder added a distinctive taste to this steamed bun leaving it with a sweet and savoury flavour that makes you go for second helpings.

(Make: 6 pieces  | Preparation: 55 minutes | Cooking: 15 minutes)

Ingredients:
250g All-purpose Plain Flour
1/2 Teaspoon (2g) Baking Power
3g Instant Dry Yeast
110ml Lukewarm Water
10g Milk Powder
1 Teaspoon Sakura Leaf Powder
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water
25g Caster Sugar
10g Unsalted Butter, soften

Method:-
1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 2-3 minutes till bubbles appeared.

2. In a big mixing bowl, stir in sift plain flour, milk powder and baking powder together with caster sugar till combined.

3. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand till it forms soft dough.

4. Knead soft butter into the dough till it does not stick to your hand and divide the dough into 2:1 ration size.

5. With the smaller dough, knead in Sakura Leaf Powder till combined then proof the two doughs in a warm place for 20 minutes.

6. Next, flatten the doughs to release the air in it. Place the green dough on top of the plain, roll it up into a oblong shape and proof for another 15 minutes.

7. Cut the dough into equal portion, place each portion on the steamer rack with greaseproof paper below. Place some drained sakura flower on top and rest for another 15 minutes.

8. Sprinkle some water on the mantou before placing the steamer rack into the pot of boiling water and steam them over medium heat for about 10 - 12 minutes (depending on the size of the mantou). When done, removed and served hot/warm.

STEAMED SAKURA CHICKEN WITH CHOYA
(樱花梅酒鸡)

My inspiration for this Steamed Sakura Chicken with Choya (樱花梅酒鸡) comes from our all-time favourite; Steamed Rice Wine Chicken (蒸黄酒鸡) which I would prepare at least once a month. And with some pickled sakura on hand as well as Choya (plum wine) that mum bought during her recent trip, I decide to use these two special ingredients to try out this dish.

(Serves: 2-3  | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
6 - 8 Chicken Mid-joints
1 Teaspoon of Grated Ginger
1 Stalk Spring Onion, cut into sections
100ml Choya (Japanese plum liqueur)
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water

Method:-
1. Lightly marinate chicken mid-joint with grated ginger, cornflour and pinch of salt.

2. With some ginger slices and spring onion below, arrange the mid-joints on top and place the drained sakura flowers that had being soaked for 5 minutes (rinse well) on it (refer to the photo above).

3. Lastly pour in choya and let it stands for 5 minutes before steaming the mid-joints over medium heat for 20 - 25 minutes till tender.

The mid-joints were infused with the combination of Choya and pickled Sakura leaving it with a refreshing and fragrance after taste. Also after steaming, the soup broth was full of flavour due to the essence from the chicken and choya. Do give this a try if you happen to have a bottle of Choya at home and dont worry about the pickled cherry blossom as you could always omit it for a new recipe.

Lastly I would be submitting this Cherry Blossom Mantou to this month Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.