Taiwanese-style Chicken Bao Buns
with pickled cucumber, carrot and Asian salad
An umami aioli and crunchy peanuts are the perfect garnish for these fragrant fried chicken-filled bao. Further crunch and umami deliciousness are provided by the pickled veg side 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
1 pack(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
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Trim and peel the carrot. Run the peeler down the length of the carrot to create long ribbons, stopping at the core.
- Pickle the carrot and cucumber with apple cider vinegar and 2 tsp sugar (double for 4p). Season to taste with salt and pepper. Set aside, continuing to toss occasionally.
- Just before serving, drain the cucumber and carrot.
- Add the aioli to a small bowl along with half the soy sauce.
- Mix well to combine, then set aside.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken, lemongrass paste and remaining soy sauce.
- Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
- Season to taste with salt and pepper.
TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Meanwhile, trim the salad leaves, then chop widthways (or tear) into bite-sized pieces.
- Just before serving, toss the salad with sweet Asian sauce and the drained pickled veg.
- Season to taste with salt and pepper.
- Place the bao (three at a time) on a plate.
- Microwave (covered) for 1 min. Keep covered until serving.
TIP: No microwave? No problem! Instead, place a pot with 2cm of water over high heat. Once the water is boiling, place a colander lined with a baking sheet on the pot. Place the bao (three at a time) on the baking sheet, cover and steam for 3-4 mins.
- Fill each bao with a little salad and pan-fried chicken.
- Drizzle with umami aioli and scatter over the peanuts.
- Serve the remaining salad alongside.
