Fusion Chicken Bao Buns with a Surinamese Twist
with green beans & spicy cucumber saladCalories
:
766 kcalProtein
:
33.3g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Selderij
- Mosterd
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3 piece
Bao buns
(Contains: Tarwe, Gluten)
100 g
Chicken thigh strips
½ piece
Garlic
½ piece
Onion
½ sachet(s)
Surinamese-style spices
¼ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
100 g
Green beans
½ piece
Persian cucumber
½ piece
Red chili pepper
Not included in your delivery
30 milliliters
Low sodium chicken stock
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
½ tablespoon
[Plant-based] mayonnaise
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3205 kJ
Calories766 kcal
Fat27.5 g
Saturated Fat6.3 g
Carbohydrate92.2 g
Sugar22.4 g
Dietary Fiber9.6 g
Protein33.3 g
Salt2 g
Potassium472.5 mg
Calcium100 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Slice the cucumber. Deseed the red chili pepper* and slice into thin rings.
- In a bowl, combine the white wine vinegar with the sugar, the cucumber, half of the chili pepper and a pinch of salt.
- Chop the onion and crush or mince the garlic.
- Prepare the stock.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the garlic with the onion, the chicken and the rest of the chili pepper for 6 minutes.
- Add both of the dry spices and fry for 1 more minute.
- Add the stock and allow to reduce for 2 - 3 minutes.
- Discard the tips of the green beans and then cut in half.
3
- Transfer the beans to a pot or saucepan and cover with a shallow layer of water.
- Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 6 - 8 minutes.
- Boil a shallow layer of water in a pot or saucepan.
- Line a metal sieve with parchment paper and place it in the pan, making sure it doesn't touch the water.
4
- Transfer the bao buns to the sieve and steam for 5 - 7 minutes until soft, covered.
- Drain the beans and return to the pot, then add the ketjap and fry for 1 minute.
- In a small bowl, combine the mayonnaise with some sambal as preferred.
- Fill the bao buns with the sambal mayo, the curry and the cucumber salad. Serve the green beans alongside.
