Thu, 3 October 2019
Hot and Spicy Chicken Mini Fillet Bao Bun with Kimchi, Chilli Plum Jam and Soy and Sesame Dipping Sauce.
FOR THE KIMCHI
1 Chinese cabbage (Nappa)
6 whole trimmed scallions
100g of sea salt
40g of chili flakes
1 Tsp of grated ginger
1 Tsp of soy sauce
2 tsp of brown sugar
2 tsp of lime juice
2 peeled carrots
FOR THE CHILLI PLUM JAM
100ml of sweet chilli sauce
100ml of plum sauce
2 tsp of star anise
FOR THE DIPPING SAUCE
100ml of light soy sauce
1 tsp of sesame seeds
2 trimmed scallions
4 x bao buns
1 pack Moy Park hot & spicy mini fillets
FOR THE KIMCHI
Cut the cabbage in 4 quarters, rinse the cabbage under water, rub sea salt into the leaves ensuring to get in between each layer. Sit the salted cabbage into a large bowl of cold water for an hour.
Take the cabbage out of the water and cut the bottom core off allowing the layers to separate, wash thoroughly to ensure the cabbage is salt free.
Shave the carrots using a vegetable peeler creating strips, cut the scallions, add the cabbage, radish and scallions in a large mixing bowl.
In a smaller bowl combine the ginger, chilli flakes, soy, sugar, lime juice to create a paste, pour over the vegetables and mix together. Place into a clean kilner jar and seal for 12 hours.
During this time tip the jar and shake gently to allow the liquid to move through the kimchi.
After 12 hours open the jar and release the gases, the fermentation process will soften the vegetables the longer it remains sealed.
FOR THE CHILLI PLUM JAM
In a mixing bowl combine the sweet chilli sauce, plum sauce & star anise.
FOR THE SOY DIPPING SAUCE
Mix the soy sauce & the sesame oil together. Once combined sprinkle the sesame seeds on top, cut the scallions finely at a long diagonal angle and place into iced water, this will make the scallions curl, add the scallions to the dipping sauce.
TO ASSEMBLE
Cook the Hot & Spicy mini fillet at 220c for 16-18mins.
Steam the buns until light and puffy
Open & spoon some of the chilli plum jam on the bun
Add the Kimchi then top with chicken mini breast and fold bun back to original shape, serve with the soy dipping sauce
