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Filipino Chicken and Egg Buns

Nowhere else in Asia has Chinese bāo been embraced and appropriated to the extent that it has been in the Philippines. An extremely popular snack, Filipino siopao tend to be large, sometimes the size of a soft ball. They are filled with all kinds of things, including slightly sweet meat and gravy mixtures (asado siopao), dense meatloaf-like concoctions (bola-bola siopao), and even balut, the beloved partially incubated duck egg. Quite oft en in Filipino meat-filled buns, there’s a wedge of boiled egg inside, which is why I’ve included it in this chicken rendition for a mother-and-child reunion of sorts. Siopao dough can be made from rice flour, which results in superwhite buns, but I prefer wheat-flour buns because they have a chewier texture and more flavor.

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