8 PERS. | 40 MIN.
Recipe by Els Sirejacob
200 ml chicken stock Bouillon Herkules
500 g plucked chicken meat, chicken on a spit, the meat of which has been pulled into small pieces
2 onions
2 cloves of garlic
red wine vinegar
1 tbsp oil
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp vinegar
2 tbsp hoisin sauce
1 tbsp sambal oelek
white cabbage
1 tbsp mayonnaise
pepper & salt
16 bao buns
1 bunch of coriander
4 tbsp bicky onions
Peel and cut crescents off the onions. Put the onions in a bowl and pour red wine vinegar over them until the onions are covered. Let the onions pickle for an hour.
Peel and finely chop the garlic. Heat the oil in a saucepan and fry the garlic for 2 minutes. Add the tomato puree, ketjap, chicken stock, 2 tbsp vinegar, hoisin and sambal oelek. Stir well and add the chicken to the sauce. Mix everything well and let it simmer gently for 15 minutes. Stir occasionally. In the meantime, make the white cabbage salad.
Finely chop the white cabbage with a mandolin. Place the white cabbage in a mixing bowl.
Add the mayonnaise and mix well. Season with salt and pepper and set aside.
Steam the buns for 10 minutes in a steamer basket lined with baking paper.
Fill the buns with the pulled chicken, white cabbage salad, coriander, and bicky onions.