Bao buns with chicken
Original recipe for bao with chicken, vegetables and a delicious sprinkling of nuts.
If you like Asian food and culture as much as we do, you’ll be well aware that the cuisine of this rich and ancient culture is much more than its famous white rice, succulent sushi, spring rolls or variety of noodle dishes. So at Cosentino Top Foodie, we want to share a tasty and innovative recipe for bao with chicken and chicken and nuts with you.
If you like these spongy Asian steamed buns, you’ll love this totally international dish. And who better than Marta Simonet to teach us how to make the easy recipe.
“These super-spongy buns can be found in any East Asian supermarket or if you’re feeling bold, try making your own.”
- Bao buns
- 2 chicken thighs, cut into strips
- 1 bunch of fresh coriander
- 2 limes
- 1 teaspoon of brown sugar
- 1 pinch of salt
- 2 radishes
- 1 or 2 spring onions
1. Gently fry the chicken with the sugar and salt
The first thing we’re going to do is prepare the chicken, which is the main filling for our bao buns. For that, we cut it into strips and fry it in oil over a low heat, adding a pinch of salt and a teaspoon of brown sugar. That will give it a touch of sweetness and make it caramelise a little.
“I’m going to give it a little spoonful of brown sugar to give it a bit of sweetness and to help it caramelise a bit. When you try it, you’ll see how good it tastes, because later we’ll add coriander and that combination of flavours is incredible.”
2. Cut the vegetables
Once we’ve fried the chicken, we need to prepare the rest of the ingredients. So we slice the radishes and spring onions. Because these ingredients are going in raw, it’s very important to slice them very thin so that they give the bao flavour without overpowering the palate.
When cutting vegetables, remember that you should never do this directly onto your kitchen worktop unless it’s Dekton®, which is highly resistant to scratches and abrasions.
3. Prepare the peanuts
Here we’ve chosen roasted peanuts for our chicken bao but if use your own favourite if you have an allergy or prefer another type of nut.
As Marta Simonet suggests in the video recipe, if you really want to savour the taste and texture of the nuts in this dish, break them up with a mortar but don’t crush them completely. That way you’ll end up with chunks that will make the bao even tastier.
“We’re going to break them up a bit, but not too much because I love finding the chunks.”
5. Prepare the lime
For those who like big flavours, we’re also going to prepare the limes, which can be squeezed over the bao buns just before serving.
“If anyone wants to give it a bit more power, just reach for the lime.”
So, cut these into four pieces and set them aside to serve with the bao buns when they’re ready.
6. Fill the baos with the ingredients
Now that all the ingredients are ready, we’re going to fill these delicious little buns. We start by putting in a little coriander. On top of that, we add some chicken and slices of spring onion and radish. And finally we add the finishing touch of coriander.
7. Serve the bao buns
Although the presentation is up to you, we’ve opted to serve the chicken bao buns in a bamboo steamer to give it that fully Asian look.
“Look what a gorgeous dish we’ve made in no time at all. This is a really top, top recipe.”