Ingredients
Dressing ingredients
- 3 tablespoons soy sauce
- 2 tablespoons ketjap
- 2 tablespoons honey
- 2 tablespoons lime juice
- 3 cm ginger, grated
- 2 cloves garlic
- 1/8 teaspoon five-spice powder
We are fans of bao buns! Why? Because you can fill them with anything you like, and they're also an ideal way to eat more vegetables. This easy-to-make dish proves it. The base is pulled chicken mixed with pak choi and a delicious sauce made from soy sauce and ketjap. Top this base with crunchy vegetables like cucumber and carrot. Do you have extra vegetables or prefer other ones? No problem! Just make your own combination, super convenient!
Preparation
- Heat water in a saucepan until boiling. Cook the chicken breasts thoroughly in 10–15 minutes. Remove from the pan and let drain. Then shred the chicken with a fork.
- Heat a little oil in a frying pan. Finely chop or press the garlic cloves and coarsely grate the ginger. Sauté the garlic and ginger in the saucepan. Then add the other ingredients for the sauce and bring to a boil. Reduce the heat and let simmer for another 5 minutes.
- Cut the carrots into strips and do the same with the cucumber. Slice the pak choi into strips.
- Add the pulled chicken and pak choi to the sauce and stir well.
- Prepare the bao buns according to the package instructions.
- Divide the pulled chicken over the bao buns and top with the sliced vegetables. Garnish with fresh coriander.