SERVES FOUR
PREP TIME: 20 MINS
COOK TIME: 2-3 HOURS (SLOW COOKING)

FOR THE CHICKEN

2 CHICKEN BREASTS

2 TBSP CHINESE FIVE SPICE

JUICE OF 2 LIMES

1 TSP SESAME OIL

SPLASH OF RICE WINE VINEGAR

2 GARLIC CLOVES, MINCED

DRIZZLE HONEY

KNOB OF GINGER, GRATED

1/2 CUP WATER

SALT & PEPPER, TO TASTE

FOR THE BAO

PACKET FROZEN BAO BUNS (I PURCHASED PACK OF 12 SO 3 PP)

** YOU COULD MAKE YOUR OWN BUT I WAS STRAPPED FOR TIME AKA. SUNDAY NIGHT LAZY

FOR THE BAO TOPPINGS

1 TO 2 CUCUMBERS, SLICED LONGWAYS

BUNCH RADISH SLICED

1/2 CUP RED CABBAGE, THINLY SLICED

1 CARROT GRATED

1 TBSP KEWPIE MAYO

JUICE OF 1 LIME

1 TBSP CORIANDER, FINELY CHOPPED

1 CHILLI, DE-SEEDED & FINELY CHOPPED

1 TBSP UNSALTED PEANUTS, PAN FRIED & FINELY CHOPPED

SLOW COOKER FOR CHICKEN

STEAMER

GARLIC MINCER

SHARP KNIVES

MIXING BOWLS

MEDIUM SAUCEPAN WITH STEAMER

PLACE CHICKEN IN SLOW COOKER. MIX ALL INGREDIENTS BESIDES WATER IN A SMALL RAMEKIN AND MIX TOGETHER. POUR OVER CHICKEN & MASSAGE TO COAT. ADD WATER INTO SLOW COOKER & PLACE ON LOW FOR 4 HOURS OR HIGH FOR 2-2.5 HOURS
REMOVE BAO FROM FREEZER TO DEFROST
SLICE CUCUMBER & RADISH. DE-SEED CHILLI AND FINELY CHOP. SET ASIDE
ADD SLICED CABBAGE, CARROT. & CORIANDER TO A MIXING BOWL & STIR KEWPIE MAYO & LIME JUICE THROUGH TO COAT
TOAST PEANUTS IN A SMALL FRY PAN FOR 3-4 MINUTES. ROUGHLY CHOP WITH A SHARP KNIFE OR CRUSH WITH A PESTLE IN A MORTAR
BOIL KETTLE BEFORE POURING INTO A MEDIUM SAUCEPAN WITH A STEAMER ABOVE OVER MEDIUM/HIGH HEAT
ONCE BOILING, ADD BAO IN BATCHES OF FOUR & STEAM FOR 5-6 MINUTES
REMOVE CHICKEN FROM SLOW COOKER & PLACE IN A MIXING BOWL. SHRED WITH 2 FORKS
REPEAT WITH SECOND ROUND OF BAO, BEFORE PLACING ON A PLATE TO SERVE
SERVE BAO WITH CHICKEN, SLAW, CUCUMBER & RADISH. TOP WITH FRESH CHILLI & PEANUTS - ENJOY !

Asian Chicken Bao Buns

San Choy Bao