This recipe features simple ingredients used in interesting ways. Fragrant rice is elevated with apple cider vinegar, which is also used to pickle the cucumber in this dish. Crispy chicken sits inside a soft and fluffy bao bun, rounding out a satisfying and exciting recipe.
150 grams
Mushrooms
1 sachet(s)
Sweet Chilli Sauce
2 unit(s)
Cucumber
260 grams
Diced Chicken Breast
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
150 grams
Jasmine Rice
1 unit(s)
Chilli
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
6 unit(s)
Bao Buns
(Contains Wheat May be present Milk)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 pack(s)
Breadcrumbs
(Contains Wheat)
½ tsp
Salt
2 tsp
Sugar
2 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
TIP: Don't have a microwave? Place a pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on the pot. Place the bao (3 at a time) on the baking sheet, cover and steam for 3-4 mins.