Bao burgers

Bao burgers

Total: 3 hr 20 Min. | Active: 50 Min.
Nutritional value / portion: 524 kcal
, Fat: 18 g
, Carbohydrate: 56 g
, Protein: 33 g

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

250 g white flour
¼ tsp salt
1 ½ tbsp sugar
1 ½ tsp dry yeast
½ tsp sodium bicarbonate
50 g butter, soft
1 ¼ dl lukewarm water
½ tsp lemon juice

Sauce

1 tomato (approx. 250 g), diced
½ dl chicken bouillon
3 tbsp soy sauce
½ tbsp oyster sauce
1 garlic clove, finely chopped
1 ½ tsp sugar
1 tsp hot paprika
¼ tsp chilli powder

Chicken

1 tbsp peanut oil
400 g chicken breasts, cut into thin strips
¼ papaya, seeds set aside, rest cut into slices
100 g celery with greens, thinly sliced
½ bunch coriander, torn into pieces
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Utensils

One bamboo steaming basket, lined with baking paper.

How it's done

Yeast dough

In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Add the butter, water and lemon juice, knead into a soft, smooth dough, cover and leave to rise for approx. 2 hrs. at room temperature until doubled in size.

To shape

Shape the dough into four balls, place each one on a piece of baking paper, cover and leave to rise for a further 30 mins.

To steam the dough, sit the steaming basket on a wide-bottomed pan. Fill with water until it is just below the bottom of the basket, arrange the dough balls in the steaming basket with the baking paper, cover and cook over a medium heat for approx. 13 mins.

Sauce

Mix the tomatoes and remaining ingredients in a pan and bring to the boil. Reduce the heat, cover and simmer over a medium heat for approx. 10 mins., remove the lid and simmer for a further 10 mins., leave to cool.

Chicken

Heat the oil in a wide-bottomed frying pan, brown the chicken in batches for approx. 2 mins. Reduce the heat, add the sauce, simmer for a further 2 mins.

Toast the papaya seeds over a medium heat. Cut open the rolls, place the chicken on the bottom half of each roll and arrange the papaya, papaya seeds, celery and coriander on top, cover with the top half of the bread roll.

Good to know
Tip: Use mango instead of papaya.

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