Low Sodium Chicken Bao

Discover the perfect balance of flavor and nutrition with this Low Sodium Chicken Bao recipe, a wholesome twist on a beloved classic. These pillowy steamed buns are crafted from soft, homemade dough and filled with a savory mixture of tender chicken breast, low sodium soy sauce, fragrant ginger, garlic, and crunchy cabbage. Designed for those seeking lower sodium options without sacrificing taste, this recipe highlights bold, aromatic ingredients that pack a punch. Each bao is steamed to perfection, maintaining its light, fluffy texture, and is ideal for serving as an appetizer, snack, or part of a family meal. Easy to make and delightfully satisfying, these fluffy buns are the next must-try addition to your healthy cooking repertoire! Perfect keywords: "low sodium recipes," "chicken bao," "steamed buns," and "easy homemade bao."

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 8

Ingredients

• 300 grams All-purpose flour
• 1 teaspoon Instant yeast
• 1 teaspoon Baking powder
• 2 tablespoons Granulated sugar
• 180 ml Warm water
• 2 tablespoons Vegetable oil
• 250 grams Chicken breast
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Ginger
• 2 Garlic cloves
• 2 Green onions
• 1 teaspoon Sesame oil
• 0.5 teaspoon Black pepper
• 100 grams Cabbage

Directions

Step 1

In a large bowl, mix the all-purpose flour, instant yeast, and baking powder. Add the granulated sugar, warm water, and vegetable oil to the flour mixture. Stir until a dough begins to form.

Step 2

Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

Step 3

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Step 4

While the dough is rising, prepare the chicken filling. Dice the chicken breast into small pieces.

Step 5

Mince the ginger and garlic cloves. Slice the green onions and shred the cabbage finely.

Step 6

In a non-stick skillet over medium heat, add the diced chicken and cook for 5 minutes until the chicken is lightly browned.

Step 7

Add the ginger, garlic, and shredded cabbage to the chicken, and sauté for another 3 minutes.

Step 8

Stir in the low sodium soy sauce, sesame oil, and black pepper. Cook for another 2 minutes or until the mixture is well combined and the chicken is fully cooked.

Step 9

Remove the mixture from heat and toss in the green onions. Set the filling aside to cool slightly.

Step 10

Once the dough has risen, divide it into 8 equal portions. Roll each portion into a ball and then flatten each one into a disk.

Step 11

Place a spoonful of the chicken filling in the center of each disk, and gently gather the edges to encase the filling, pinching the top to seal.

Step 12

Prepare a steamer by lining it with parchment paper to prevent sticking. Place the filled bao into the steamer, leaving space between each.

Step 13

Steam the bao over boiling water for about 15 minutes, ensuring the steamer lid is tightly closed to maintain the steam.

Step 14

Remove the bao from the steamer and let them cool slightly before serving. Enjoy your low sodium chicken bao!

Nutrition Facts

Serving size	(982.5g)

Amount per serving	% Daily Value*
Calories	1978.5

Total Fat 52.5g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 23.9g
Cholesterol 215mg	0%
Sodium 2451.7mg	0%
Total Carbohydrate 271.0g	0%
Dietary Fiber 13.2g	0%
Total Sugars 29.8g
Protein 107.7g	0%

Vitamin D 0IU	0%
Calcium 161.8mg	0%
Iron 17.1mg	0%
Potassium 1495.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.8%

Protein: 21.7%

Carbs: 54.5%