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
The Best Chicken Bao Buns
with pickled veg & plum sauce
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for The Best Chicken Bao Buns?
The preparation time for The Best Chicken Bao Buns with pickled veg & plum sauce is between 25 and 30 minutes.
What is the total time required to make The Best Chicken Bao Buns with pickled veg & plum sauce?
The total time required to make The Best Chicken Bao Buns with pickled veg & plum sauce is between 30 and 35 minutes.
How many servings does The Best Chicken Bao Buns provide?
4 servings
What are the main ingredients in The Best Chicken Bao Buns?
Bao Buns, Black Sesame Seeds, Carrot, Chicken, Cucumber, Free-Range Chicken Mince, Fresh Coriander, Lime Juice, Plum Sauce
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?
Bao Buns, Black Sesame Seeds, Carrot, Chicken, Cucumber, Free-Range Chicken Mince, Fresh Coriander, Lime Juice, Plum Sauce
How many calories does The Best Chicken Bao Buns have?
1660 calories
How much fat content does The Best Chicken Bao Buns have?
grams
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