The sirens shriek in the distance. Gunshots fly over your head as you find cover behind crates of merchandise. Your time is running thin. You look at your watch and realize you have to get out of the building; the trap you have set is going to go off. You sprint to the closest door that leads out, somehow avoiding all the bullets headed your way. As you hit the door you begin to hear a loud boom behind you. The blast pushes you forward into the river nearby. A smile forms on your face as you realize the head of a rival gang was in that building. You nod and tell yourself that it is only a matter of time until Stilwater is under complete control of the Saints.
I really enjoy the Saints Row series and have recently been playing Saint Row the Third with my husband on the PC again. My first real experience with Saints Row was with the second game of the series. Right around the time we were picking up our first PS3 I decided this game would be a good idea. It was probably one of my favorite games at the time. I love how ridiculous the game is! I think at around the same time I tried picking up GTA4 and really couldn’t get into the story and just felt the whole game became overly serious. The moment I put Saints Row 2 into my console I was enjoying myself: from performing insurance fraud via skydiving “accidents” to escorting clients around in a car so they can experience a little “pleasure” while avoiding the paparazzi. The game does a great job of making your character feel more and more powerful (to the point that falling out of an airplane would cause no fall damage). This game is just really enjoyable to play.
Of course while recently playing Saints Row the Third I knew I had to do something with the series. Unfortunately, it seems food items were cut from the Third and I had to look back a little. This week we will explore the delicate cuisine from the wonderful fast food chain in Stilwater, Phuc Mi Phuc Yue. Specifically we will be taking a look at the two items called, Sum Yung Guy and Sum Old Guy. When I was looking at these they immediately reminded me of bao that you would get while having Chinese dim sum. I love bao and realized (after many request from my husband) that it is actually quite simple to make. Today we will be exploring how to make dough for bao and two different filling options.
Servings: About 20 Bao
3 cups flour
1 ¼ cups warm water
1 package yeast
2 tbsp sugar
2 tbsp vegetable oil
2 chicken breasts
½ cup button mushroom
½ cup water chestnuts
3 tbsp Soy Sauce
6 tbsp rice wine
¾ tsp hon dashi (this is a cooking stock made from dried bonito flakes, you can find this at an Asian market near you)
¼ cup scallions
1 tsp black pepper
A few hours before you are ready to cook your bao, you want to get your dough put together. Begin by placing the water, sugar, vegetable oil and yeast in a cup. Give the yeast about five minutes to come to life. You’ll be able to tell when the yeast is ready once the mixture starts to give off a yeasty smell. While that does its thing place the flour in a bowl.
Once the yeast mixture is ready, pour it into the bowl and begin to mix together with the flour. Once the dough has formed together, begin to knead the dough on the table. The dough will be a little sticky and that is completely fine.
Knead that dough! Do this for about five minutes. Place the dough in a bowl, cover it and let it rise for at least two hours.
Now for the chicken filling. Start by chopping all you vegetables. Chop the scallions and water chestnuts.
Chop up the mushrooms. Finally, cut up the chicken.
In a small bowl mix the soy sauce, rice wine, and hon dashi together. Warm a pan over medium-high heat with some vegetable oil. Add the chicken to the pan and begin cooking it.
Add some black pepper to the chicken. Cook the chicken for about five minutes. Add the mushrooms and water chestnuts to the pan and cook for about five minutes.
Stir in the scallions and cook for about two minutes. Finally add the sauce to the pan. Stir this and cover the pan and lower the heat to about a low-medium. Allow this to cook for about 10 minutes.
While that is simmering, fill a pot up with water and insert the steamer for it. Divide up your dough into little balls. By the time you are done, your chicken filling should be cooked.
Begin by rolling out the dough. Add about 1 tbsp of the chicken filling.
Pinch together the ends of the roll to close the bao up. Place each bao on a small piece of wax paper. This is a very important step because without the wax paper those bao are going to stick to the steamer insert.
For the dessert bao simply scoop a tbsp of nutella and place some chopped banana on top. Wrap this one the same way, just make sure that top is extra tight (don’t want nutella everywhere)
Place the bao in your steamer insert and cover with a lid. Make sure to give the bao a little room because as they cook they are going to expand a little bit. Cook these for about 15-20 minutes. And now they are ready to server! Enjoy~