Steamed buns can be purchased from Asian food stores and some supermarkets.
|2 Tbsp||Canola oil|
|400 g||Minced chicken (Main)|
|2 ½ tsp||Grated root ginger|
|2 ½ tsp||Chilli bean paste|
|2 ½ tsp||Soy sauce|
|3 cloves||Garlic, crushed|
|1 small bunch||Coriander|
|4||Large Chinese steamed buns, or 8 small (Main)|
|4 Tbsp||Chopped honey-roasted peanuts|
|1||Medium carrot, spiralised or julienned|
AdvertisementAdvertise with NZME.
- Heat the oil in a large non-stick frying pan. Sauté the chicken in batches, pressing with a fork to break up any lumps.
- Add the ginger, soy sauce, chilli bean paste and garlic. Stir-fry for 1-2 minutes. Reserve about 8 coriander leaves. Chop the remainder and add to the chicken with the water. Simmer for 2-3 minutes. Mix the cornflour and a little water to a paste. Stir into the chicken cooking until thickened.
- Meanwhile, place the frozen buns in a large steamer. Cook for 10 minutes or until heated through. Split in half and fill with the chicken. Top with the reserved coriander, peanuts and carrot