with mushrooms, pickled cucumber and jasmine rice
This recipe features simple ingredients used in interesting ways. Fragrant rice is elevated with apple cider vinegar, which is also used to pickle the cucumber in this dish. Crispy chicken sits inside a soft and fluffy bao bun, rounding out a satisfying and exciting recipe.
Allergens
Utensils
Tags
Mushrooms
150 grams
Sweet Chilli Sauce
1 sachet(s)
Cucumber
2 unit(s)
Diced Irish Chicken Breast
260 grams
Apple Cider Vinegar
1 sachet(s)
Jasmine Rice
150 grams
Chilli
1 unit(s)
Aioli
1 sachet(s)
Ketjap Manis
1 sachet(s)
Bao Buns
6 unit(s)
Mayo
2 sachet(s)
Breadcrumbs
1 pack(s)
Salt
0.5 tsp
Sugar
2 tsp
Oil
2 tbsp
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7. Rinse the rice to remove excess starch.
- Place a pot over medium-high heat with the rice and 300ml cold water (per 2P). Bring to the boil.
- Once boiling, lower heat to medium, cover and cook for 12 mins.
- Remove from the heat and keep covered for another 12 mins (or until ready to serve).
- Once ready, add ¼ tsp salt (per 2P), 1 tsp sugar (per 2P) and half the apple cider vinegar. Mix well to combine.
- Meanwhile, trim and halve the cucumber lengthways. Scoop out the seeds. Chop widthways into small pieces.
- In a bowl, mix the remaining apple cider vinegar, ¼ tsp salt (per 2P) and 1 tsp sugar (per 2P).
- Add the cucumber and set aside to marinate, continuing to toss occasionally.
- Mix the aioli with the sweet chilli sauce.
- In a bowl, mix the breadcrumbs with salt, pepper and 2 tbsp oil (per 2P).
- Toss the chicken in the mayo. Season with salt and pepper.
- Next, toss the chicken in the breadcrumbs.
- Place on a lined baking tray. Drizzle over a little oil.
- Bake until golden and cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Meanwhile, roughly chop the mushrooms.
- Deseed the chilli and finely chop.
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the mushrooms for 5-6 mins. Stir in the ketjap manis.
- Place the bao buns on a plate (three at a time) and microwave covered for 1 min.
- Keep covered until serving.
TIP: Don't have a microwave? Place a pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on the pot. Place the bao (3 at a time) on the baking sheet, cover and steam for 3-4 mins.
- Fill the bao buns with the crumbed chicken and a little pickled cucumber.
- Fluff up the rice with a fork and divide between bowls.
- Top the rice with fried mushrooms and the remaining pickled cucumber.
- Drizzle the sweet chilli aioli over the bao buns.
- Garnish with a scattering of chopped chilli (use less if you don't like spice).
5279
kJ
Energy (kJ)
1262
kcal
Energy (kcal)
42.5
g
Fat
6.1
g
of which saturates
168.3
g
Carbohydrate
25.4
g
of which sugars
6.4
g
Dietary Fiber
55.5
g
Protein
0
mg
Cholesterol
6.19
g
Salt
with roast baby potatoes and sweet chilli sauce
