Steamed buns with korean chicken

Preheat the oven to 200 ° C.

Peel and grate the ginger. Mix with the soy sauce, chilli sauce and rice oil in a bowl.

Scoop with the chicken, put in the baking dish and leave to marinate for 15 minutes.

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.

Cut the spring onion into rings and pick the leaves of the coriander.

Roast the chicken in the oven for about 25 minutes. Turn halfway.

Meanwhile, combine the self-raising flour, salt, baking powder and milk for the buns. Stir with a spoon into a coherent whole.

Remove the dough from the bowl and knead floured hands for 5 minutes. Divide into 12 balls.

Roll out a ball into an oval with a length of 12 cm and a width of 6 cm.

Brush thinly with sesame oil and double fold. Make it 11 more.

Bring a layer of water of 4 cm to the boil and place the steam basket above it.

Cut 12 pieces of baking paper of 12 x 6 cm.

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.

Place 6 buns in the basket and steam covered with a lid or aluminum foil in 10 minutes. Repeat with the rest.

Remove the chicken from the oven and cut into strips. Scoop with the remaining frying juices and sprinkle with the sesame seeds.

Put the chicken, coriander, spring onions and buns on the table and have everyone put together their own bun. Yummy! .