First, prepare the Chinese BBQ Sauce, Asian Cabbage Slaw and Steamed Bao Buns, that will all be used in this recipe. Cut the chicken breast into small thin strips. Mix cornflour and plain flour in a large bowl. Add the chicken and mix thoroughly ensuring every bit of chicken is coated. Heat a generous glug of oil in a large non-stick frying pan
Instructions. Mix all the dry ingredients (bread flour, chickpea flour, instant yeast, sugar, salt, baking powder) in the bowl of the stand mixer. Pour water into the dry ingredients. TIP: Heat the water in the microwave for 40-60 seconds if using cold water.
Place the tempeh into a steamer basket and set over a pot filled with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. Remove, let cool, and use your hands to crumble the tempeh. Heat the oil in a medium skillet over medium heat. Add the mushrooms and cook until soft, about 5 minutes. Line the basket with a piece of steamer parchment paper, or brush a thin layer of oil if using a metal steamer. Then place flower rolls on top. Fill the steamer pot with cold water. Put in the basket with a lid. Start cooking over high heat. When the water boils, turn down the heat to medium-low. Prepare the filling: In a large pan with high sides, cook the whites of the green onion, shallots and onions with 2 tbsp of oil for a minute or two over medium-high heat. Instructions. In a large bowl combine sugar, yeast, and 1¼ cups warm water (105°F to 115°F); stir to dissolve. Let stand 5 to 10 minutes or until small bubbles appear on the surface. Add flour and baking powder; stir with a fork or pair of chopsticks until large flakes form.
Assemble the buns. Place a spoonful of the cooled red bean paste (about 30g) in the middle of a wrapper. Seal the bun completely using whatever method that you feel most comfortable with (Watch the video below for reference). Put the bun on the work surface with the sealed side facing down.
Wrap the dough pieces around the filling and place them on a piece of parchment square, or a sheet of steamer paper. Cover and let rise for 20-30 minutes. Meanwhile, boil water and prepare the steamer. Transfer the buns to the steaming pan and steam the buns for 15 minutes. Transfer the pork belly to a cutting board and slice crosswise into ¼” strips. Working in batches, add 6-7 strips of pork to a large skillet, along with a little fat and drippings. Cook over medium high heat until fragrant and golden. Add 3-4 tablespoons of reserved marinade and cook for 2-3 more minutes to glaze the pork.
Add the sugar, soy sauce, oyster sauce, sesame oil, dark soy sauce, pepper and chicken stock. Simmer gently for a few minutes. Add the chopped pork. Simmer for a few more minutes until the pork has warmed through. With the sauce on a medium simmer, pour in the cornflour (cornstarch) slurry.
Made with a spicy blend of gochujang, ginger, garlic, spices, and soy sauce. It's marinated, grilled, and stuffed into a light, fluffy bun. Then, freshly shredded carrot, sprigs of cilantro, slices of pickled burdock (or radish), and pickled cucumbers rounds are added to the steamed bread sandwich to lighten and freshen it up.
Heat oil in a pan, add the ginger and garlic and cook for 30 seconds or until aromatic. Stir in the green onions and cook for 2 more minutes. Add the drained jackfruit along with hoisin sauce, soy sauce, vinegar, maple syrup, chili sauce and salt. Mix well and add some water. Bring the mixture to simmer and cook for 4~5 minutes.
1 teaspoon soy sauce. Heat oil in a wok over medium heat and fry garlic for 1 minute. Add hoisin sauce, oyster sauce, soy sauce and sesame oil. cook stirring for 2 minutes. Add the cornstarch/water mixture and bring to a boil until sauce thickens, around 2 minutes. Remove from heat and stir in pork and scallions.
Add tofu; cook 5 minutes or until tofu starts sticking and lightly browning, stirring occasionally. Transfer to bowl with zucchini. In the same skillet combine scallions and garlic; cook over medium-high until fragrant, stirring constantly. Add carrot; cook 2 minutes more or until carrot softens slightly, stirring constantly.
