I learned this from uncle Jamie Oliver :)
For the Coconut Buns 1 x 400g tin of coconut milk 2 coconut milk tins (500g) of self raising flour, plus extra for dusting
For the Chicken, pickle & garnishes 2 x 200g skinless chicken breasts 140g mixed mushrooms 3 tbsp hoi sin sauce, plus extra to serve 2 limes 200g tenderstem broccoli 1 cucumber 1 Tbsp soy sauce 1 Tbsp rice or white wine vinegar ½ a bunch of fresh coriander 3 Tbsp sesame seeds Pickled ginger 1 – 2 fresh red chilies
- Pour the coconut milk into a food processor with 2 heaped tins worth of self-raising flour and a good pinch of salt, whiz to a dough, then tip on to a flour dusted work surface. Roll the dough into a sausage shape, cut into 8 even sized pieces, then place each one into a double-layered muffin case, and squeeze those into one layer of the steamer. Pour 5 cm of boiling water into a large wok or on top of a medium saucepan. Put the basket of buns on top with the lid on and leave to steam hard.
- Cut the chicken into 1cm strips and toss in a bowl with the roughly torn mushrooms, hoi sin sauce, juice of ½ lime and a pinch of salt. Mix with your hands.
- Tip the chicken and mushroom mixture into the second steamer basket along with the trimmed broccoli and pop underneath the tray of buns for 5 minutes until cooked through.
- Peel the cucumber into ribbons (I used a vegetable peeler), toss into a bowl with the soy sauce, vinegar and a few torn coriander leaves, then with clean hands squeeze and scrunch everything together to make a pickle.
- Toast the sesame seeds in the frying pan on a low heat until golden, then tip into a little bowl, cut the remaining 1 ½ limes into wedges, and serve with the pickled ginger and extra hoi sin sauce in little bowls.
- Serve the buns and chicken in the steamer trays, scattering everything with the remaining coriander leaver and finely sliced chilli.
Serves 4
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