chilli chicken bao buns

  • 1 tablespoon vegetable oil 
  • 500g chicken mince
  • ⅓ cup (120g) Asian chilli jam 
  • 1 cup (100g) shredded wombok (Chinese cabbage) 
  • ¼ cup (75g) Japanese-style mayonnaise
  • 10 small steamed Chinese bao buns+, cooked
  • 1 green onion (scallion), thinly sliced
  • micro (baby) mint leaves, to serve
  1. Heat the oil in a large non-stick frying pan over high heat. Add the chicken and chilli jam and cook for 10 minutes, breaking up any lumps with a wooden spoon. 
  2. Place the cabbage and mayonnaise in a medium bowl and mix to combine. 
  3. Fill the buns with the cabbage mixture, chicken, onion and mint to serve. Makes 10 

+ Plain Chinese bao buns are available from supermarkets and the freezer section of Asian grocery stores.

Photography: William Meppem

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox