Ingredients
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
To marinate the chicken
Dough
To shape
Cucumbers
To steam
To fry the chicken
To fill
How it's done
To marinate the chicken
Place the chicken with all ingredients up to and including the garlic powder in a bowl, mix well, cover and marinate in the fridge for at least 2 hrs.
Dough
Mix the flour and salt in a bowl. Mix in the yeast. Add the water and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Divide the dough into 8 portions, shape into balls, place each on a piece of baking paper. Flatten by hand to approx. 5 mm thick. Brush with a little oil, fold over in the middle, cover and leave to rise again for approx. 30 mins.
Cucumbers
In a bowl, mix the cucumbers with all the other ingredients up to and including the soya sauce, cover, set aside.
To steam
Place a steamer basket in a wide-bottomed pan. Fill with water until it is just below the bottom of the basket, place the dough balls in the steaming basket with the baking paper (see note), cover and cook over a medium heat for approx. 10 mins.
To fry the chicken
Drain the chicken well. Heat the oil in a frying pan. Fry the chicken for approx. 4 mins. per batch.
To fill
Carefully open the bao buns, spread a little mayonnaise inside, fill with lettuce, carrots, chicken and the reserved cucumbers, top with the remaining mayonnaise, sprinkle with sesame seeds.
| Note: | If you have a double-tiered steamer basket, you can steam all the buns at once. If you only have a single-tiered steamer basket, you'll need to cook the buns in batches. |
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