Sticky Chicken in Chinese Steamed Buns
Photography by Aaron McLean.
Chinese steamed buns are readily available these days and this quick, sticky glaze means you can whip up these moreish little numbers in no time at all.
INGREDIENTS
500 grams corn-fed free range Rangitikei boneless chicken thighs
Glaze
2 tablespoons kecap manis
2 tablespoons tomato paste
1 tablespoon hoisin sauce
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons lemon juice
¼ teaspoon ground Chinese five-spice
To serve
12 Chinese steamed buns, hot
hoisin sauce
½ telegraph cucumber, julienned
1 carrot, julienned
handful coriander
½ cup pickled red cabbage
chopped roasted peanuts
sriracha chilli sauce
METHOD
Glaze: Combine all the ingredients in a bowl and add the chicken, turning to coat well. Cover and refrigerate for 1 hour or up to 24 hours.
To cook: Heat a sauté pan with a little vegetable oil over a medium-low heat. Cook the chicken until golden and fully cooked through and the sauce is reduced and sticky.
To serve: Slice the chicken thinly. Cut the buns ¾ of the way through and spread both sides with hoisin. Fill with cucumber, carrot, chicken and coriander then top with kimchi and peanuts. Drizzle with sriracha and serve immediately. Makes 12 buns
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.