Chicken Steam Buns with Courgette and Avocado Salad

Chicken Steam Buns with Courgette and Avocado Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 15, 2017.
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Alternately, use a double boiler or pot steamer to heat your buns, being sure to line it with baking paper to prevent sticking. Alternatively, use BBQ grill to cook chicken for about 2-3 minutes each side (depending on thickness), until cooked through. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh.

Ingredients

Chicken

  • 300g chicken thighs
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha
  • ¼ cup flour
  • 1 tablespoon cornflour
  • ½ teaspoon salt
  • 2 teaspoons chicken seasoning

Steam Buns

  • 4 gua bao steam buns, frozen

Courgette and Avocado Salad

  • ½ courgette *
  • ½ avocado *
  • ½ Lebanese cucumber *
  • 1-2 spring onions *
  • 1 tablespoon chopped coriander leaves *
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon pickled ginger
  • 1 teaspoon sesame seeds
  • Pinch of chilli flakes (optional)

To Serve

  • 1-2 tablespoons hoisin sauce
  • 1 tablespoon picked

Steps

  1. Pat chicken dry with paper towels and combine with soy and sriracha in a medium bowl. Set aside in the fridge to marinate for at least 10 minutes. Combine all remaining chicken ingredients in a medium bowl and set aside. Remove chicken from marinade, pat dry with paper towels and season with salt.
  2. Coat each piece of chicken in flour mixture, shaking off excess as you go. Set aside. Make 3 large, equal-size balls of foil and arrange in a triangle at the bottom of a large pot. Line a small, heat-proof plate with baking paper and place buns on top (being careful the buns don’t touch).
  3. Place plate on top of foil balls, then fill pot with water to just below plate. Bring to a boil on high heat. Reduce heat to a simmer, cover with a tight-fitting lid and steam for about 10 minutes, until buns are warm and fluffy.
  4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2-3 minutes. Slice thinly against the grain.
  5. While chicken cooks, prepare courgette and avocado salad. Thinly slice courgette, avocado, cucumber and spring onions. Add to a medium bowl along with all remaining courgette and avocado salad ingredients. Stir to combine and season to taste with salt and pepper.
  6. To serve, divide steam buns between plates, open buns and add a dollop of hoisin sauce. Top with slices of chicken, courgette and avocado salad and picked coriander leaves. Serve any remaining courgette and avocado salad on the side.

Nutritional Information

Energy 2519 kj
602 kcal
Protein 41.5g
Carbohydrate 62.0g
Fat 19.5g