Succulent pieces of chicken are tossed in a sweet and salty hoisin sauce, before being tossed through caramelised onions and served inside a fluffy homemade steamed bun. Sided with a zingy smashed cucumber salad, what could be better?
Boschendal Chicken & Homemade Steamed Buns
Boschendal Chicken & Homemade Steamed Buns
with smashed cucumber, caramelised onions & chilli flakes
Hands on Time: 25 - 40 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Chicken
- Coconut Milk
- Cucumber
- Dressing
- Dried Chilli Flakes
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Hoisin Sauce
- Red Onion
- Red Onions
- Salad Leaves
- Self-raising Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Paper Towel
ONION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized chunks. In a bowl, combine the dressing with 1 tbsp of a sweetener of choice and the chilli flakes (to taste). Add the cucumber chunks and toss until coated. Marinate until serving.
CHICKEN
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, add the chicken strips and fry for 1-2 minutes per side until golden. Remove from the heat and add the caramelised onions and the hoisin sauce to the pan. Toss until fully combined. Season to taste.
BUNS
Boil the kettle. Place 200ml of the flour in a bowl. Slowly pour in the coconut milk, mixing to combine until you form a dough. Spread out the remaining flour on a flat surface and place the dough on top. Divide the dough into 3 pieces. Roll each piece into a ball. Using a rolling pin or bottle, roll each ball into a flat disc. On completion, place a heaping tablespoon of the filling in the center of each disc. Wrap the dough around the filling and pinch the edges together at the top to seal the dough together, fully encasing the filling. You may have some filling leftover, set it aside for serving.
STEAM
Place a pot over a medium heat with 3-4cm of boiling water covering the base. Once steaming, place the dough buns, about 1cm apart from each other, in a colander over the pot. Cover and allow to steam for 12-15 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Just before serving, drain the dressing from the cucumbers and pour in a small bowl for serving. Add the rinsed salad leaves to the drained cucumber salad. Toss until fully combined.
UN-BUN-LIEVABLE!
Serve the fluffy chicken-stuffed buns alongside the remaining chicken filling. Side with the smashed cucumber salad. Serve the dressing on the side for dunking. Sprinkle over the chopped coriander and any remaining chilli flakes. Well done, Chef!
Red Onion - 1
Cucumber - 100g
Dressing - 37,5ml
Dried Chilli Flakes - 2,5ml
Free-range Chicken Breast - 1
Hoisin Sauce - 45ml
Self-raising Flour - 250ml
Coconut Milk - 100ml
Salad Leaves - 20g
Fresh Coriander - 4g
ONION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized chunks. In a bowl, combine the dressing with 2 tbsp of a sweetener of choice and the chilli flakes (to taste). Add the cucumber chunks and toss until coated. Marinate until serving.
CHICKEN
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, add the chicken strips and fry for 1-2 minutes per side until golden. Remove from the heat and add the caramelised onions and the hoisin sauce to the pan. Toss until fully combined. Season to taste.
BUNS
Boil the kettle. Place 400ml of the flour in a bowl. Slowly pour in the coconut milk, mixing to combine until you form a dough. Spread out the remaining flour on a flat surface and place the dough on top. Divide the dough into 6 pieces. Roll each piece into a ball. Using a rolling pin or bottle, roll each ball into a flat disc. On completion, place a heaping tablespoon of the filling in the center of each disc. Wrap the dough around the filling and pinch the edges together at the top to seal the dough together, fully encasing the filling. You may have some filling leftover, set it aside for serving.
STEAM
Place a pot over a medium heat with 3-4cm of boiling water covering the base. Once steaming, place the dough buns, about 1cm apart from each other, in a colander over the pot. Cover and allow to steam for 12-15 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Just before serving, drain the dressing from the cucumbers and pour in a small bowl for serving. Add the rinsed salad leaves to the drained cucumber salad. Toss until fully combined.
UN-BUN-LIEVABLE!
Serve the fluffy chicken-stuffed buns alongside the remaining chicken filling. Side with the smashed cucumber salad. Serve the dressing on the side for dunking. Sprinkle over the chopped coriander and any remaining chilli flakes. Well done, Chef!
Red Onion - 1
Cucumber - 200g
Dressing - 75ml
Dried Chilli Flakes - 5ml
Free-range Chicken Breasts - 2
Hoisin Sauce - 85ml
Self-raising Flour - 500ml
Coconut Milk - 200ml
Salad Leaves - 40g
Fresh Coriander - 8g
ONION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized chunks. In a bowl, combine the dressing with 3 tbsp of a sweetener of choice and the chilli flakes (to taste). Add the cucumber chunks and toss until coated. Marinate until serving.
CHICKEN
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, add the chicken strips and fry for 1-2 minutes per side until golden. You may need to do this in batches. Remove from the heat and add the caramelised onions and the hoisin sauce to the pan. Toss until fully combined. Season to taste.
BUNS
Boil the kettle. Place 600ml of the flour in a bowl. Slowly pour in the coconut milk, mixing to combine until you form a dough. Spread out the remaining flour on a flat surface and place the dough on top. Divide the dough into 9 pieces. Roll each piece into a ball. Using a rolling pin or bottle, roll each ball into a flat disc. On completion, place a heaping tablespoon of the filling in the center of each disc. Wrap the dough around the filling and pinch the edges together at the top to seal the dough together, fully encasing the filling. You may have some filling leftover, set it aside for serving.
STEAM
Place a pot over a medium heat with 3-4cm of boiling water covering the base. Once steaming, place the dough buns, about 1cm apart from each other, in a colander over the pot. Cover and allow to steam for 12-15 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Just before serving, drain the dressing from the cucumbers and pour in a small bowl for serving. Add the rinsed salad leaves to the drained cucumber salad. Toss until fully combined.
UN-BUN-LIEVABLE!
Serve the fluffy chicken-stuffed buns alongside the remaining chicken filling. Side with the smashed cucumber salad. Serve the dressing on the side for dunking. Sprinkle over the chopped coriander and any remaining chilli flakes. Well done, Chef!
Red Onions - 2
Cucumber - 300g
Dressing - 112,5ml
Dried Chilli Flakes - 7,5ml
Free-range Chicken Breasts - 3
Hoisin Sauce - 125ml
Self-raising Flour - 750ml
Coconut Milk - 300ml
Salad Leaves - 60g
Fresh Coriander - 12g
ONION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized chunks. In a bowl, combine the dressing with 4 tbsp of a sweetener of choice and the chilli flakes (to taste). Add the cucumber chunks and toss until fully coated. Marinate until serving.
CHICKEN
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, add the chicken strips and fry for 1-2 minutes per side until golden. You may need to do this in batches. Remove from the heat and add the caramelised onions and the hoisin sauce to the pan. Toss until fully combined. Season to taste.
BUNS
Boil the kettle. Place 800ml of the flour in a bowl. Slowly pour in the coconut milk, mixing to combine until you form a dough. Spread out the remaining flour on a flat surface and place the dough on top. Divide the dough into 12 pieces. Roll each piece into a ball. Using a rolling pin or bottle, roll each ball into a flat disc. On completion, place a heaping tablespoon of the filling in the center of each disc. Wrap the dough around the filling and pinch the edges together at the top to seal the dough together, fully encasing the filling. You may have some filling leftover, set it aside for serving.
STEAM
Place a pot over a medium heat with 3-4cm of boiling water covering the base. Once steaming, place the dough buns, about 1cm apart from each other, in a colander over the pot. Cover and allow to steam for 12-15 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Just before serving, drain the dressing from the cucumbers and pour in a small bowl for serving. Add the rinsed salad leaves to the drained cucumber salad. Toss until fully combined.
UN-BUN-LIEVABLE!
Serve the fluffy chicken-stuffed buns alongside the remaining chicken filling. Side with the smashed cucumber salad. Serve the dressing on the side for dunking. Sprinkle over the chopped coriander and any remaining chilli flakes. Well done, Chef!
Red Onions - 2
Cucumber - 400g
Dressing - 150
Dried Chilli Flakes - 10ml
Free-range Chicken Breasts - 4
Hoisin Sauce - 170ml
Self-raising Flour - 1L
Coconut Milk - 400ml
Salad Leaves - 80g
Fresh Coriander - 15g
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