Pulled chicken bao buns
5
Points®
Total time: 3 hr 10 min • Prep: 10 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
Planning a night in front of the telly? Bao buns are perfect for chilling out. Toss everything into the slow cooker and it’ll be ready by episode three of your box-set marathon.
Ingredients
Chicken breast, skinless, raw
4 medium
Dark soy sauce
2 tablespoon(s)
Honey
1 tablespoon(s), level
Oyster sauce
2 tablespoon(s)
Rice Wine Vinegar
½ tablespoon(s)
Root Ginger
1 tablespoon(s)
Garlic
3 clove(s)
Chilli, green or red
1 individual
Cornflour
2 teaspoon(s), level
Bao buns
4 individual
Carrots, raw
1 medium
Spring Onions
4 medium
Instructions
1
Put the chicken into a slow cooker. Mix the soy sauce, honey, oyster sauce, vinegar, ginger, garlic and chilli together in a small bowl, then pour over the chicken. Cover and cook on low for 3 hours, then transfer the chicken to a plate, shred with forks and keep warm.
2
Pour the liquid from the slow cooker into a small pan and whisk in the cornflour. Gently simmer over a low-medium heat until the sauce is thick enough to coat the back of a spoon, then stir in the shredded chicken and heat through.
3
Heat the buns to pack instructions, then stuff with the chicken, carrot and spring onions. Scatter over the coriander leaves and serve.
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