While doing this search, I stumbled upon a blog with the cheaters way of making steamed buns. I could not believe my eyes. Could it really be that easy? When I told Scott, he was extremely skeptical. I had seen a recipe on the Skinny Taste blog for an Asian chicken that sounded good, and that I felt I could adapt to make a filling for the steamed buns.
|Beautiful, easy steamed buns!|
So, what is the secret to the steamed buns, you ask? Biscuit dough. Like, Pillsbury refrigerated biscuit dough. I’ll give that a minute to sink in.
It works. I swear it does! You should do this right now.
I found out about this on the website steamykitchen.com, and I just want to find that writer and hug her! It really was as simple as she said. You just separate the biscuits, flatten them out a little, fold them in half and steam on parchment paper for about 12 minutes. I haven’t tried this yet with light biscuits, but if I do I will let you know. Now, the points for this will vary depending on what biscuit dough you buy, so check the package. Steamykitchen.com recommends the buttermilk kind, and I bought a different one that worked fine.
For a filling for the steamed buns, I adapted the Skinny Taste Asian Glazed Drumstick recipe. She used breasts that are cut up, but I used whole skinless thighs that I then shredded. The sauce is main part of this recipe that is important because you can use it on any cut of chicken that you like. I found that I had to pull the chicken out of the sauce and boil it with about a half a tablespoon of arrow root to turn it into the thick glaze that I was looking for. Otherwise, the taste was spot on and I highly recommend this recipe.
Here is the original recipe:
Asian Glazed Drumsticks
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g
|Asian Glazed Drumsticks (or thighs in this case)|
with quickly pickled zucchini on the side
- 8 medium chicken drumsticks, skin removed
- olive oil spray (I used my Misto)
- 1 cup water
- 1 tbsp Sriracha hot sauce (more or less to taste)
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 4 tsp agave nectar (or sugar)
- 3 cloves garlic, crushed
- 1 tsp ginger, grated
- 2 tbsp chives or scallions, chopped
- 1 tsp sesame seeds
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.