Well if you have a great Steamed Bao Buns recipe, it is only logical that you figure out as many ways to use it as possible right? We are running a Honey around the World cooking class for Australian Honey Month in May and so we felt it was the perfect excuse to make bao, one of our favourite things ever.
Bao are usually soft fluffy steamed outer bun, with a salty sweet filling, and usually with a fresh element like herbs and raw veggies. There is also usually a dipping sauce to accompany. They have become increasingly popular in the food truck scene in Australia and for good reason.
Australian Honey Month is an annual event held in May each year to celebrate the honey industry in Australia and promote the consumption of locally produced honey. The event is organized by the Australian Honey Bee Industry Council and aims to raise awareness of the importance of bees and their role in pollinating crops and producing honey. You will be hearing a lot more about honey from me in the coming months as I collaborate with one of the biggest producers of honey in Australia. Watch this space.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Marinade
- 1 cloves garlic
- 20 Grams fresh ginger peeled and sliced
- 150 Grams soy sauce
- 50 Grams mirin
- 50 Grams Teriyaki Sauce Recipe
- 50 Grams honey
- 1 Tablespoon sesame oil
- 2 Tablespoons cornflour or cornstarch
-
The Chicken
- 1-1.5 Kilo chicken thighs, boneless, cut into bite size pieces
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 2 cloves garlic crushed and chopped roughly
- 1 red onion cut into wedges
- 2 capsicum/bell pepper red, de-seeded and diced
- 1 small pineapple, peeled, cored and cut into pieces
-
The Rest
- 1 Handful fresh coriander or cilantro to serve
- 1 Batch Steamed Bao Buns Recipe
- 1 spring onion, julienned
- Sichuan Honey Oil to drizzle Recipe
Do
- 1
Place all of the marinade ingredients into the Thermomix bowl and blend 10 sec/speed 10.
- 2
Pour over chicken to marinate for at least 1 hour.
- 3
Heat the EVOO in either a wok, or electric frying pan or similar. Sauté the garlic and onions until just browning and very fragrant. Push to one side of the pan, away from the heat. Add the drained chicken pieces and cook these until they are browning well on the outside. Cook a further 5 minutes, scraping the stickiness from the pan.
- 4
Add the capsicum and pineapple and cook for 5 minutes. Serve in Bao Buns with coriander, spring onion and Sichuan Honey Oil.
