Taiwanese Chicken Bao Buns
with pickled cucumber, carrot and Asian salad
The quantities provided above are averages only.
Ingredients
2 unit(s)
Cucumber
120 grams
Salad Leaves
2 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
260 grams
Diced Irish Chicken Breast
1 unit(s)
Carrot
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
6 unit(s)
Bao Buns
(Contains Wheat May be present Milk)
1 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
Not included in your delivery
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Pickle the carrot and cucumber with apple cider vinegar and 2 tsp sugar (double for 4p). Keep stirring often and season to taste with salt and pepper.
Just before serving, drain the cucumber and carrot.
Mix the aioli with half the soy sauce in a small bowl.
Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken, ginger, garlic, lemon grass paste and remaining soy sauce to the pan. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Season to taste with salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Meanwhile, trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Just before serving, toss the salad with sweet Asian dressing, drained pickled cucumber and carrot. Season to taste with salt and pepper.
Place the bao buns (three at a time) on a plate.
Microwave (covered) for 1 min. Keep covered until serving.
Place a large pot with 2cm of water over high heat.
Once the water is boiling, place a colander lined with baking sheet on the pot. Place the bao (three at a time) on the baking sheet, cover and steam for 3-4 mins.
Fill the bao buns with little salad and pan-fried chicken. Drizzle over the soy aioli and scatter over the peanuts. Serve the remaining salad by the side.
