Bao Buns with Shredded Chicken

In a small bowl, combine the yeast, sugar, and water and stir. Set aside for 5 minutes, or until the yeast is foamy. Meanwhile combine flour, sugar, baking powder, and salt. Pour the dry ingredients into the yeast mixture, add oil and slowly incorporate all the ingredients together. Shape the dough into a ball, and knead it until it’s smooth and elastic. Place the dough inside a medium bowl, cover with foil and set it aside for 1 hour or until it becomes triple size.

Place the raised dough on a working surface. Roll out the dough 0,5cm thick, cut the dough 7-8cm circle with a ring mold or glass. Brush the tops of each circle with a little oil, then fold each circle in half and gently press down and place it on a parchment paper or coffee filter-lined steamer. Cover with a lid and let it rest for additional 30 minutes. Then bring the water to a simmer, carefully place the steamer with the baos on top of boiling watercover pan and steam until puffed, 9 to 11 minutes.

Cook the chicken breasts until tender in salted water seasoned with lemongrass and lime leaves. Tear the cooked meat and glaze in hoisin sauce. Layer the marinated cucumbers, shredded chicken, chilli sauce, spring onions, fresh chilli and coriander into the prepared and steamed bun and serve.

What will you need? 150 grams peanuts, roasted 2-3 tablespoons of icing sugar sea salt For the peanut topping, I spread the peanuts on a plate and put them in the freezer for 10 minutes. I then blend them in a food processor to a semi-coarse powder, which I mix with fine sea salt and icing sugar in another serving bowl. Freezing the peanuts ensures that I don't get peanut butter by blending, but I do get nut powder.