eCook Meal
Boschendal Chicken & Homemade Steamed Buns
with smashed cucumber, caramelised onions & chilli flakes
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R244.19
for 4 servings · R61.05 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Self-raising Flour needs 1 LCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Dressing needs 150Burger Slaw 250 g R24.99 · whole pack (size can't be divided)R24.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Hoisin Sauce needs 170 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 1.13× packR58.92
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Boschendal Chicken & Homemade Steamed Buns?
The preparation time for Boschendal Chicken & Homemade Steamed Buns with smashed cucumber, caramelised onions & chilli flakes is between 25 and 40 minutes.
What is the total time required to make Boschendal Chicken & Homemade Steamed Buns with smashed cucumber, caramelised onions & chilli flakes?
The total time required to make Boschendal Chicken & Homemade Steamed Buns with smashed cucumber, caramelised onions & chilli flakes is between 50 and 65 minutes.
How many servings does Boschendal Chicken & Homemade Steamed Buns provide?
4 servings
What are the main ingredients in Boschendal Chicken & Homemade Steamed Buns?
Chicken, Chicken Breast, Coconut Milk, Cucumber, Dressing, Dried Chilli Flakes, Fresh Coriander, Hoisin Sauce, Red Onion, Salad Leaves, Self-raising Flour
What is the nutritional information of Boschendal Chicken & Homemade Steamed Buns?
Calories: 1037, Carbs: 141 grams, Fat: grams, Protein: 55.3 grams, Sugar: 22.5 grams, Salt: 1358 grams
How do I prepare Boschendal Chicken & Homemade Steamed Buns?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Boschendal Chicken & Homemade Steamed Buns?
Chicken, Chicken Breast, Coconut Milk, Cucumber, Dressing, Dried Chilli Flakes, Fresh Coriander, Hoisin Sauce, Red Onion, Salad Leaves, Self-raising Flour
How many calories does Boschendal Chicken & Homemade Steamed Buns have?
1037 calories
How much fat content does Boschendal Chicken & Homemade Steamed Buns have?
grams