Steamed Bao with Hoisin Chicken & Cucumber for Two
This recipe for two offers a comforting taste of Asian street food with soft, steamed bao buns filled with savory hoisin chicken, crisp cucumber, and fresh cilantro. It's a quick and satisfying dish with just 40 minutes total time from start to finish.
Equipment
- Bamboo or collapsible steamer
- Parchment paper
- Small saucepan
- Microwave or steamer basket
- Tongs or two forks for shredding chicken
Ingredients
- 1 teaspoon vegetable oil
- 2 scallions white and green parts separated and thinly sliced
- ¼ cup hoisin sauce
- 2 tablespoons water
- 1 6- to 8-ounce boneless, skinless chicken breast, trimmed
- 2 teaspoons toasted sesame seeds
- 6 1-ounce frozen lotus leaf bao
- ¼ English cucumber quartered lengthwise and thinly sliced
- ½ cup fresh cilantro leaves and stems trimmed
- Lime wedges
- Sriracha
Instructions
- Start the Sauce Base: Warm the oil in a small saucepan over medium heat until shimmering. Add only the white parts of the scallions and sauté briefly until soft, about 1 minute.
- Simmer the Chicken: Mix in the hoisin sauce and water, stirring to combine. Nestle the chicken breast into the sauce. Lower the heat, cover, and cook gently until the chicken reaches 160°F internally, around 10 to 12 minutes. Flip the chicken halfway through to ensure even cooking.
- Shred and Finish the Chicken: Remove the saucepan from heat. Transfer the chicken to a cutting board and allow it to cool slightly. Use two forks to shred the meat into small chunks. Return it to the sauce and cook over low heat just until the sauce thickens and the meat is coated and heated through, about 2 to 4 minutes. Add the sesame seeds and green scallion slices, stirring to mix.
- Prepare the Bao: Cut a round of parchment paper a bit smaller than your steamer basket. Poke about 20 holes in it, spray lightly with oil, and place inside the basket. Arrange the bao buns on the parchment, spaced apart. Steam over simmering water with the lid on until the buns puff and heat through, roughly 4 to 6 minutes.
- Alternative method: Wrap the frozen bao in a damp paper towel and microwave for about 1 minute, flipping halfway through.
- Assemble and Serve: Split open the steamed buns and fill each with the warm hoisin chicken. Add cucumber slices and fresh cilantro. Serve with lime wedges and a drizzle of sriracha to taste.
Notes
- You can substitute chicken thighs for breast if preferred, adjusting cook time as needed.
- For a spicier version, mix a little sriracha directly into the hoisin sauce during cooking.
- These buns freeze well after assembly—just reheat in the microwave wrapped in a damp paper towel.
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