Asian bao buns with teriyaki chicken and colourful salad

Asian bao buns with teriyaki chicken and colourful salad


How to make the dough for the bao buns 

Heat the vegetable oil and milk to about 35–40 °C and add the yeast to dissolve it. Mix the dry ingredients in a bowl and then add the liquid. Knead for approx. 12 minutes to a compact dough using a dough hook on a stand mixer or a food processor. Cover the dough and prove for one hour in the BORA X BO using the special programme “Prove dough” (40 °C/60 min). 


How to prepare the chicken (or tofu) 

Wash the chicken breast fillets and pat dry, then cut into wafer-thin strips. Peel and finely grate the ginger and garlic. Put all of the marinade ingredients in a bowl and mix well. Marinate the chicken for 10 minutes in a vacuum box using the marinating function on the BORA Qvac.  


How to make the salad 

Trim the red cabbage, remove the outer leaves, cut out the stalk and slice about 1/8 of it into thin strips. Trim, peel and finely grate the carrots. Peel and finely dice the onion. Trim and wash the spring onions, then chop into fine rings. Wash the coriander, shake it dry, pluck the leaves and finely chop them. Trim and wash the cucumber and thinly slice half of it diagonally. Put all of the salad ingredients in a bowl. Mix the juice and zest of an organic lime, rice vinegar, agave syrup, salt and thistle oil together to make the dressing. 


How to make the teriyaki glaze for the chicken 

To make the teriyaki glaze, caramelise the sugar in a pan over a medium heat until slightly dark but not burnt. Slowly add the soy sauce. Peel, grate and add the ginger and garlic. Allow the glaze to simmer over a low heat until it obtains a syrupy texture. 


How to steam the bao buns 

Take the dough out of the BORA X BO and knead well. If necessary, add a little more flour and then roll out until about 6 mm thick. Use a round cutter to cut out slices of dough. Fold them in half, laying baking paper between the two halves so that they don't stick together. Then place on the perforated tray and steam in the BORA X BO for 10 minutes (98 °C/100% humidity). 


How to cook the chicken strips 

Fry the chicken strips in a wok on the Tepan (210 °C) or in a frying pan over a medium heat. Pour over half of the teriyaki glaze. When the meat is cooked, add the rest of the glaze, mix well and warm through, then remove from the heat.  


How to put the bao buns together 

Take the cooked bao buns out of the BORA X BO, carefully open them out and fill with chicken and salad. Then mix the sambal oelek with the vegan mayonnaise and top with the chopped peanuts.  


BORA tips  

Tofu can be used instead of chicken to make a vegetarian alternative (firm tofu in a block, approx. 400 g). Fry the tofu on the BORA Tepan at 210 °C or in a frying pan over a medium heat. Then follow the steps for cooking the chicken. 
Instead of mirin, you can use 1 tbsp white wine mixed with a good pinch of brown sugar. 

Preparation time: 45 min. 
Baking/cooking time: 25 min. 
Resting time: 60 min.  


Ingredients for 12 pieces: 

For the bao buns: 

  • 90 ml vegetable oil 
  • 430 ml milk 
  • 1 cube of yeast 
  • 720 g flour 
  • 70 g raw cane sugar  
  • 4 g baking powder 
  • 1 tbsp vinegar (light vinegar such as rice wine, cider or white wine vinegar) 


For the teryaki chicken: 

  • 3 chicken breast fillets  
  • 1 tbsp mirin  
  • 5 g fresh ginger 
  • 2 tbsp soy sauce 
  • 1 garlic clove 
  • 1 tbsp starch 


For the salad: 

  • 1/ 8 red cabbage 
  • 2 carrots 
  • 1 small red onion 
  • 2 spring onions 
  • ½ bunch of coriander 
  • ½ cucumber 
  • 1 organic lime 
  • 80 ml rice vinegar 
  • 25 ml agave syrup 
  • 5 g salt 
  • 100 ml neutral oil such as thistle oil 
  • To taste: roasted peanuts (roughly chopped) 


For the teriyaki glaze: 

  • 55 g raw cane sugar 
  • 100 ml soy sauce 
  • 5 g fresh ginger 
  • 1 garlic clove 


As a topping: 

  • 3 tbsp vegan mayonnaise  
  • 2 tsp sambal oelek  

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