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.
Allergens:
Schwefeldioxide und Sulfite
•Jordnødder
•Egg
•Senf
•Hvede
•Soja
The quantities provided above are averages only.
Total30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Cucumber
120 grams
Salad Leaves
2 sachet(s)
Apple Cider Vinegar
(Contains: Schwefeldioxide und Sulfite)
260 grams
Diced Irish Chicken Breast
1 unit(s)
Carrot
20 grams
Peanuts
(Contains: Jordnødder May be present: Schalenfrüchte, Sesamsamen, Glutenhaltiges Getreide)
1 sachet(s)
Aioli
(Contains: Egg, Senf)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 pack(s)
Bao Buns
(Contains: Hvede May be present: Latte)
1 sachet(s)
Sweet Asian Sauce
(Contains: Soja, Hvede May be present: Crostacei)
1 sachet(s)
Soy Sauce
(Contains: Soja, Hvede)
Not included in your delivery
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3484 kJ
Energy (kcal)833 kcal
Fat28.6 g
of which saturates4.4 g
Carbohydrate93.2 g
of which sugars22.6 g
Dietary Fiber3.7 g
Protein75.1 g
Salt4.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Parchment Paper
•Peeler
•Colander
•Pot with Lid
Cooking Steps
1
- 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.
2
- Add the aioli to a small bowl along with half the soy sauce.
- Mix well to combine, then set aside.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
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