How to Make Fried Chicken Pau (Traditional & Healthy Version)
Fried Chicken Pau, known locally as Pau Ayam Goreng, is a beloved Malaysian delicacy that showcases the nation’s unique multicultural cuisine. Originating from Chinese Malaysian kitchens and embraced by all communities, these fluffy steamed buns are filled with savory, aromatic chicken, then quickly pan-fried for a golden, crisp exterior without deep frying. The result is a delightful combination of soft pau and a lightly crunchy base, making it a popular choice at lunch stalls and dim sum restaurants across Malaysia. This healthy version of Fried Chicken Pau uses lean chicken breast, fresh local herbs such as daun pandan and serai (lemongrass), and minimal oil, making it a guilt-free treat. The dish reflects Malaysia’s diverse culinary landscape, blending Chinese techniques with Malay flavors—think hints of ginger, light soy, and a touch of black pepper. Enjoyed by all ages, it’s an ideal lunch for those seeking authentic Malaysian taste with a healthier twist, perfect for family gatherings or festive occasions.
Bahan
Arahan langkah demi langkah
Step 1 · Prepare the dough by mixing all-purpose flour
Prepare the dough by mixing all-purpose flour, instant yeast, baking powder, sugar, and a pinch of salt in a bowl. Gradually add low-fat milk, kneading until a soft, elastic dough forms.
Step 2 · Cover the dough with a damp cloth and let it rise until doubled in ...
Cover the dough with a damp cloth and let it rise until doubled in size.
Step 3 · For the filling
For the filling, heat 1/2 tbsp oil in a non-stick pan. Sauté onion, garlic, and lemongrass until fragrant. Add diced chicken, soy sauce, black pepper, and salt. Cook until chicken is fully cooked and mixture is dry. Remove from heat and cool.
Step 4 · Divide the dough into 4 portions
Divide the dough into 4 portions. Flatten each into a circle, add spoonful of chicken filling, and seal into a pau shape.
Step 5 · Place pau on parchment paper squares
Place pau on parchment paper squares. Let rest for 10 minutes.
Step 6 · Steam pau over medium heat for 10 minutes with pandan leaf in the s...
Steam pau over medium heat for 10 minutes with pandan leaf in the steamer for aroma.
Step 7 · Heat 1/2 tbsp oil in a non-stick pan
Heat 1/2 tbsp oil in a non-stick pan. Lightly fry steamed pau until the base is golden and crisp.
Mengapa resipi ini sihat
Choosing to pan-fry instead of deep-fry significantly reduces added fats, making this dish suitable for those tracking calories or aiming for weight loss. The combination of lean protein, moderate carbs, and a small amount of healthy fat makes it balanced. Using fresh Malaysian herbs enhances flavor without excess sodium or artificial additives.
Nota tentang tradisi
Fried Chicken Pau is a staple in Malaysian Chinese cuisine, especially enjoyed during breakfast or lunch. It’s commonly found at pasar pagi (morning markets) and local kopitiams. The dish symbolizes Malaysia’s blend of cultures, where Chinese techniques meet Malay herbs and flavors. While not tied to a specific festival, pau are often served during family gatherings and festive seasons like Chinese New Year.