Posted by Certain Cravings
on March 31, 2013 at 12:40 PM
Wow doesn't this looks delicious! And I can tell you, that it tastes great! I saw Jamie Oliver making this dish in his program "15 minutes meals". So inspired by his show I decided to make this dish. Although Jamie can make it in 15 minutes, I needed more time to cook this meal, because I don't own a foodprocessor. After seeing his show a couple of times, I really think I should get one. As you can see in the picture I have replaced the tenderstem with an other veggie :-).
The coconot buns are very easy to make, but to be honest it didn't taste that great. It's just bread with some coconut flavour. Just serve the chicken and greens with rice.
Ingredients for 4:
1 x 400g tin of light coconut milk;
2 coconut milk tins (500g) of self raising flour plus extra for dusting.
Chicken, pickles and garnishes:
2 x 200g skinless chicken breasts;
140g mixed mushrooms;
3 tbsp hoi sin sauce plus extra to serve;
200g tenderstem broccoli;
1 tbsp light soy sauce;
1 tbsp rice or white wine vinegar;
1/2 bunch of fresh coriander;
3 tbsp sesame seeds;
1 x 105 pack of pickled ginger;
1-2 fresh chillies.
- If you have a foodprocessor, pour the coconut milk into the processor with two tins of self raising flour. Also add a pinch of salt. Turn on your processor.
- Put the dough on a flour dusted surface and roll the dough into a sausage shape.
- Cut the dough in 8 even sized pieces and place it into a double layered muffin case.
- Next put it into one layer of the steamer.
- Pour the boiling water into wok and put basket of buns on top with the lid on and leave to steam hard!
- Cut the chicken into 1 cm stripes and toss in a bowl with roughly torn mushrooms, hoi sin sauce, juice of half a lime and a pinch of salt.
- Get the second steamer basket and add the chicken. Also add the trimmed brocolli. Put your chicken basket underneath the tray of coconut buns for 5 minutes until cooked through. This is important, because you don't want chicken dripping on your buns.
- Next peel the cucumber into ribbons and toss in a bowl with soy sauce, vinegar and a few torn coriander leaves. With your clean hands squeeze and scrunch everything together to make a pickle.
- Toast the sesame seeds in the frying pan until golden and then tip into a little bowl.
- Cut the remaining limes into wedges and serve with the pickled ginger and hoi sin sauce in little bowls.
- Serve the buns and chicken in the steamer trays, scattering everything with the remaining coriander leaves and finely sliced chilli.