Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
- 1 tbsp vegetable oil
- 3 spring onions, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, peeled and minced
- 500g/1lb 2oz chicken, minced
- 1 chicken liver, minced
- 1 tbsp Korean chilli sauce, such as gochujang
- 2 tbsp Chinese black vinegar
- 100ml/3½fl oz hoisin sauce
- 1–2 tbsp light soy sauce
- 4 bao buns (fresh or frozen)
- 200g/7oz kimchi
- salt and freshly ground black pepper
- 2 tbsp finely chopped fresh coriander, to garnish
- 2 tbsp finely chopped fresh mint, to garnish
Method
-
Heat the oil in a large frying pan and sauté the spring onions, garlic and ginger for 2 minutes. Add the minced chicken and liver and cook for 8–10 minutes, or until the chicken is cooked through. Stir in the sauces, taste and season with salt and pepper.
-
Steam the bao buns according to the packet instructions. Cut the buns open and fill with the chicken mixture and kimchi. Garnish with the herbs and serve.
