Sticky Chicken in Chinese Steamed Buns
Photography Aaron McLean.
Brought to you by Rangitikei Chicken
Chinese steamed buns are readily available these days and this quick, sticky glaze means you can whip up these moreish little numbers in no time at all.
INGREDIENTS
500 grams corn-fed free range Rangitikei boneless chicken thighs
Glaze
2 tablespoons kecap manis
2 tablespoons tomato paste
1 tablespoon hoisin sauce
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons lemon juice
¼ teaspoon ground Chinese five-spice
To serve
12 Chinese steamed buns, hot
hoisin sauce
½ telegraph cucumber, julienned
1 carrot, julienned
handful coriander
½ cup pickled red cabbage
chopped roasted peanuts
sriracha chilli sauce
METHOD
Glaze: Combine all the ingredients in a bowl and add the chicken, turning to coat well. Cover and refrigerate for 1 hour or up to 24 hours.
To cook: Heat a sauté pan with a little vegetable oil over a medium-low heat. Cook the chicken until golden and fully cooked through and the sauce is reduced and sticky.
To serve: Slice the chicken thinly. Cut the buns ¾ of the way through and spread both sides with hoisin. Fill with cucumber, carrot, chicken and coriander then top with kimchi and peanuts. Drizzle with sriracha and serve immediately. Makes 12 buns
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.