Preparation / Directions:
combine yeast, sugar, and 1 cup warm water allow to stand for 5 minutes, until bubbly stir to dissolve sugar pour flour onto a worksurface make a well in the center pour yeast mixture and 1 tablespoon oil into the well stir until mixture makes a soft dough knead for 5-6 minutes, until smooth and elastic place into a greased bowl, turning to coat on all sides cover with a towel set in a warm place and allow to rise for 60-90 minutes, until doubled meanwhile, combine soy sauce, wine, hoisin, catsup, honey, garlic, ginger, and allspice-mix well finely dice chicken or run through a grinder add to the soy mixture-mix well cover and chill for 4-96 hours heat 2 tablespoon oil in a large wok or skillet, over a moderately-high flame add chicken mixture heat and stir for 2-3 minutes combine broth and cornstarch-mix well add to chicken mixture heat and stir until thickened fairly well remove from heat, set aside cut one 4x4-inch piece of parchment or waxed paper for each portion remove dough from bowl, punch down, and allow to rest for 5 minutes divide into individual portions, rolling each into a ball roll each ball into a 4-inch diameter circle press edges to flatten slightly place a tablespoon of the chicken mixture into the center of each bring edges of dough up around filling and press together to completely seal place sealed edge down upon a square of parchment or waxed paper repeat with remaining dough and filling place a few into a bamboo steamer, leaving a 2-inch space between each cover and steam for 15-20 minutes remove from steamer and repeat with remaining buns serve hot, warm, or at room temperature
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