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Steamed buns with korean chicken
Asian steamed buns with Korean chicken. Also tasty as a main course, with a bowl of soup.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel and grate the ginger. Mix with the soy sauce, chilli sauce and rice oil in a bowl.
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Scoop with the chicken, put in the baking dish and leave to marinate for 15 minutes.
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In the meantime, heat a skillet without oil or butter and toast the sesame seed for 3 minutes. Scoop on a plate and let cool.
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Cut the spring onion into rings and pick the leaves of the coriander.
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Roast the chicken in the oven for about 25 minutes. Turn halfway.
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Meanwhile, combine the self-raising flour, salt, baking powder and milk for the buns. Stir with a spoon into a coherent whole.
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Remove the dough from the bowl and knead floured hands for 5 minutes. Divide into 12 balls.
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Roll out a ball into an oval with a length of 12 cm and a width of 6 cm.
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Brush thinly with sesame oil and double fold. Make it 11 more.
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Bring a layer of water of 4 cm to the boil and place the steam basket above it.
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Cut 12 pieces of baking paper of 12 x 6 cm.
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Place 6 pieces on the bottom of the steam basket. Make sure that the entire bottom is not covered, so that the steam can pass through.
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Place 6 buns in the basket and steam covered with a lid or aluminum foil in 10 minutes. Repeat with the rest.
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Remove the chicken from the oven and cut into strips. Scoop with the remaining frying juices and sprinkle with the sesame seeds.
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Put the chicken, coriander, spring onions and buns on the table and have everyone put together their own bun. Yummy! .
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Nutrition
175Calories
Sodium19% DV455mg
Fat11% DV7g
Protein18% DV9g
Carbs6% DV18g
Fiber4% DV1g
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