Recipes in the world of Flavilo

Garlic-ginger chicken bao bun served

Garlic-Ginger Chicken Bao Buns

The origin of bao buns dates back to Chinese gastronomy, where steamed buns with various fillings have been prepared for over a thousand years. Modern versions have spread worldwide, especially among street food enthusiasts. The combination of garlic and ginger is particularly popular in Asian cuisine, harmoniously blending aromatic and spicy notes. Imagine the aroma of freshly cooked chicken bao buns filling the kitchen as the steam rising from the steamer subtly surrounds the pot. This sight and smell immediately awaken the senses. The secret to success lies in proper marinating and perfectly cooking the chicken. Make sure the pan is hot when you add the meat, preserving its juiciness and highlighting the flavors of the spices. Tip: If you have fresh cilantro (and are not allergic), you can use it as a garnish, but it is not required. This dish is an excellent everyday treat, or even a welcoming dish if you want to serve something exciting yet simple with Eastern flavors.

Prep Time 15 min
Preparation 20 min
Total 35 min
820 Kcal
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Ingredients for this recipe

Servings: 3
⭕ 6 Bao buns
⭕ 400 g Chicken breast
⭕ 3 cloves Garlic
⭕ 15 g Fresh ginger
⭕ 40 ml Soy sauce
⭕ 10 ml Sesame oil
⭕ 1 Cucumber
⭕ 1 Carrot
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper

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    Preparation Steps

    1

    First, prepare the vegetables: peel the cucumber and carrot (if needed), then cut them into thin strips. Tip: use a vegetable peeler to create thin carrot ribbons, which look great and are easy to place in the buns.

    2

    Peel and finely grate the garlic and ginger. Slice the chicken breast into thin strips for even and quick cooking.

    3

    In a bowl, combine the soy sauce, sesame oil, grated garlic, and ginger. Add the chicken, mix well, and marinate for at least 10 minutes. Tip: Marinating for up to 30 minutes will enhance the flavor even more.

    4

    Heat a skillet over medium heat. Add the marinated chicken with all the marinade. Sauté for 6-8 minutes, until the chicken is cooked through and slightly caramelized on all sides. Stir occasionally to prevent burning.

    5

    Steam the bao buns for 5-6 minutes in a steamer or bamboo steamer until heated through and softened. Tip: Use a piece of damp parchment paper under the buns to prevent sticking.

    6

    Carefully open the warm bao buns and fill them with the sautéed chicken, cucumber, and carrot. Be careful not to overfill them for easier handling.

    7

    Serve fresh and warm. Offer extra soy sauce or chili sauce for dipping, if desired.