Spiced Chicken for Bao
For a vegan/vegetarian option use King Oyster Mushrooms
Servings: 2 people
Ingredients
For the Marinade
- 1 tsp Ground cumin
- ½ tsp Ground coriander
- 1 cloves Garlic minced or grated
- 1 tsp Fresh ginger grated
- 1 tbsp Sriracha
- 1 tsp Olive oil
- Sea salt to taste
- Cracked black pepper to taste
For the Dish
- 300 g Chicken thighs skinless and boneless or 400g King Oyster Mushrooms
- ½ Red onion sliced
- 1 cloves Garlic crushed
- ½ Red pepper sliced
- ½ Red chilli sliced
- 2 tbsp Vegetable oil for cooking
Method
If using Chicken
- In a bowl, mix together the ground cumin, ground coriander, garlic, ginger, sriracha, vegetable oil, sea salt and cracked black pepper.
- Coat the chicken thighs in the marinade and refrigerate for at least 2 hours, ideally overnight.
- Put a pan on a medium-high heat with a little oil. Add the chicken and cook for 4-5 minutes before turning. Lower the heat and keep cooking for ten minutes.
- Add the red onion, garlic, chilli, and red pepper. Sit the chicken on top and keep cooking until the chicken is tender.
- Shred the chicken and serve with bao.
If Using Mushrooms
- Use a fork to scrape firmly down the length of the stems so they shred into strands. Tear the caps into thin strips.
- In a bowl, mix together the ground cumin, ground coriander, garlic, ginger, sriracha, vegetable oil, sea salt and cracked black pepper.
- Place a dry pan over medium-high heat with no oil. Add the shredded mushrooms and a pinch of salt. Fry for 5–7 minutes until they release their water and turn golden. Remove from the pan.
- Heat the 2 tablespoons of vegetable oil in a pan over medium heat. Add the sliced red onion, crushed garlic, red pepper, and red chilli. Cook for 3–4 minutes until they begin to soften.
- Stir the dry-fried mushrooms and the marinade in the pan with the vegetables. Toss thoroughly for 2 minutes until fully coated and fragrant.