Chinese steamed buns are readily available these days and this quick, sticky glaze means you can whip up these moreish little numbers in no time at all.
500 grams corn-fed free range Rangitikei boneless chicken thighs
2 tablespoons kecap manis
2 tablespoons tomato paste
1 tablespoon hoisin sauce
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons lemon juice
¼ teaspoon ground Chinese five-spice
12 Chinese steamed buns, hot
½ telegraph cucumber, julienned
1 carrot, julienned
½ cup pickled red cabbage
chopped roasted peanuts
sriracha chilli sauce
Glaze: Combine all the ingredients in a bowl and add the chicken, turning to coat well. Cover and refrigerate for 1 hour or up to 24 hours.
To cook: Heat a sauté pan with a little vegetable oil over a medium-low heat. Cook the chicken until golden and fully cooked through and the sauce is reduced and sticky.
To serve: Slice the chicken thinly. Cut the buns ¾ of the way through and spread both sides with hoisin. Fill with cucumber, carrot, chicken and coriander then top with kimchi and peanuts. Drizzle with sriracha and serve immediately. Makes 12 buns