What are the main ingredients in The Best Chicken Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of The Best Chicken Bao Buns?

Calories: 1660, Carbs: 257 grams, Fat: grams, Protein: 66.4 grams, Sugar: 43.2 grams, Salt: 3285 grams

How do I prepare The Best Chicken Bao Buns?

PLUM SAUCE MINCE: Place a pot over medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the heat and stir through the plum sauce, a splash of water, and ½ the chopped coriander. Cover and set aside. TAKE A BAO!: Fill each bao bun with the plum sauce chicken mince and ribbons of the pickled veg. Sprinkle over the remaining chopped coriander and the black sesame seeds. Serve any remaining pickled veg on the side. Amazing, Chef! PICKLE PARTY: Boil the kettle. In a bowl, toss together the cucumber ribbons, the carrot matchsticks, the lime juice, a sweetener, and 20ml of cold water. Set aside to pickle. BAO BUNS: Once the water in the pot is steaming, place the bao buns in an oiled colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber & carrot – lose it or reuse it!

What should be prepared from my kitchen to make The Best Chicken Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

The Best Chicken Bao Buns

Name: The Best Chicken Bao Buns
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Ribbons of pickled cucumber & carrot bring the sweet-sour, browned chicken mince doused in plum sauce bring the salty, and steamed bao buns bring the fluffy. Finished with fresh coriander & black sesame seeds for a bao that will wow!

The Best Chicken Bao Buns

with pickled veg & plum sauce

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Bao Buns
Black Sesame Seeds
Carrot
Chicken
Cucumber
Free-Range Chicken Mince
Fresh Coriander
Lime Juice
Plum Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

PICKLE PARTY
Boil the kettle. In a bowl, toss together the cucumber ribbons, the carrot matchsticks, the lime juice, a sweetener, and 10ml of cold water. Set aside to pickle.
PLUM SAUCE MINCE
Place a pot over medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Remove from the heat and stir through the plum sauce, a splash of water, and ½ the chopped coriander. Cover and set aside.
BAO BUNS
Once the water in the pot is steaming, place the bao buns in an oiled colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber & carrot – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the plum sauce chicken mince and ribbons of the pickled veg. Sprinkle over the remaining chopped coriander and the black sesame seeds. Serve any remaining pickled veg on the side. Amazing, Chef!

Cucumber - 50g
Carrot - 120g
Lime Juice - 15ml
Free-range Chicken Mince - 150g
Plum Sauce - 30ml
Fresh Coriander - 3g
Bao Buns - 3
Black Sesame Seeds - 5ml

Download the Recipe

Serves 2

PICKLE PARTY
Boil the kettle. In a bowl, toss together the cucumber ribbons, the carrot matchsticks, the lime juice, a sweetener, and 20ml of cold water. Set aside to pickle.
PLUM SAUCE MINCE
Place a pot over medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the heat and stir through the plum sauce, a splash of water, and ½ the chopped coriander. Cover and set aside.
BAO BUNS
Once the water in the pot is steaming, place the bao buns in an oiled colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber & carrot – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the plum sauce chicken mince and ribbons of the pickled veg. Sprinkle over the remaining chopped coriander and the black sesame seeds. Serve any remaining pickled veg on the side. Amazing, Chef!

Cucumber - 100g
Carrot - 120g
Lime Juice - 30ml
Free-range Chicken Mince - 300g
Plum Sauce - 60ml
Fresh Coriander - 5g
Bao Buns - 6
Black Sesame Seeds - 10ml

Download the Recipe

Serves 3

PICKLE PARTY
Boil the kettle. In a bowl, toss together the cucumber ribbons, the carrot matchsticks, the lime juice, a sweetener, and 30ml of cold water. Set aside to pickle.
PLUM SAUCE MINCE
Place a pot over medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the heat and stir through the plum sauce, a splash of water, and ½ the chopped coriander. Cover and set aside.
BAO BUNS
Once the water in the pot is steaming, place the bao buns in an oiled colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber & carrot – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the plum sauce chicken mince and ribbons of the pickled veg. Sprinkle over the remaining chopped coriander and the black sesame seeds. Serve any remaining pickled veg on the side. Amazing, Chef!

Cucumber - 150g
Carrot - 240g
Lime Juice - 45ml
Free-range Chicken Mince - 450g
Plum Sauce - 90ml
Fresh Coriander - 8g
Bao Buns - 9
Black Sesame Seeds - 15ml

Download the Recipe

Serves 4

PICKLE PARTY
Boil the kettle. In a bowl, toss together the cucumber ribbons, the carrot matchsticks, the lime juice, a sweetener, and 40ml of cold water. Set aside to pickle.
PLUM SAUCE MINCE
Place a pot over medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Remove from the heat and stir through the plum sauce, a splash of water, and ½ the chopped coriander. Cover and set aside.
BAO BUNS
Once the water in the pot is steaming, place the bao buns in an oiled colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber & carrot – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the plum sauce chicken mince and ribbons of the pickled veg. Sprinkle over the remaining chopped coriander and the black sesame seeds. Serve any remaining pickled veg on the side. Amazing, Chef!