Chinese drunken chicken with spinach bapao

Preparation

Bring a litre of water to the boil with the stock cube. Add the roast chicken joints and cook over a low heat for 15 minutes. Remove the chicken from the pan and place in a dish. Stir the Drunken Chicken marinade over the chicken and leave to marinate in the fridge for at least 1 hour
In the meantime, prepare the bapao. First mix the bread mix with the water, ½ a tablespoon of oil and the sugar in a bowl and knead to a soft dough. Leave the dough to rise in a warm place for 15 minutes. Form the dough into four balls and leave to rise for a further 10 minutes.
Prepare the bapao filling. Heat a tablespoon of oil in a small frying pan and sauté the Spanish pepper for 2 minutes over a low heat. Turn up the heat, add the spinach and soy sauce, and heat until the spinach has defrosted. In a sieve, press as much moisture out of the spinach mix as possible. Form a hollow in the bread rolls and fill with two teaspoons of the spinach mix. Fold the dough over the hollow.
Bring some water to the boil in a steamer. Place the bapao in the steamer basket. Place a clean tea-towel between the basket and the lid and steam the bread rolls for 45 minutes.
Remove the roast chicken joints from the marinade and fry in the remaining oil until golden brown.
Serve the chicken with the bapao.

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