Barbecued chicken dim sum

Name: Barbecued chicken dim sum
Yield: 8
Cuisine: asian
Ingredients: 3 fresh chillies (different colours); 4 spring onions; 300 g cooked chicken; ½ a small bunch fresh coriander; 1cm piece of fresh ginger peeled and finely grated; 5 tablespoons barbecue sauce; 1 lime; 500 g self-raising flour plus extra for dusting; 400 ml light coconut milk, or semi skimmed milk; sea salt; 5 tablespoons sesame seeds toasted; hoisin sauce

With an awesome fiery marinade

Dairy-freedf

“These gorgeous steamed buns are delicious with leftover barbecued chicken ”

Serves 8

DifficultyNot too tricky

Chicken Dinner Party Asian Leftovers Mains Starters

Nutrition per serving

Calories 355 18%
Fat 9.5g 14%
Saturates 4.3g 22%
Sugars 4.7g 5%
Protein 18g 36%
Carbs 47.9g 18%

Of an adult's reference intake

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Ingredients

3 fresh chillies , (different colours)
4 spring onions
300 g cooked chicken
½ a small bunch fresh coriander
1cm piece of fresh ginger , peeled and finely grated
5 tablespoons barbecue sauce
1 lime
500 g self-raising flour , plus extra for dusting
400 ml light coconut milk, or semi skimmed milk
sea salt
5 tablespoons sesame seeds , toasted
hoisin sauce

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Method

For this recipe, you will need 300 g cooked chicken.
Halve and deseed the chillies, trim and halve the spring onions, then very finely slice the chillies and spring onions lengthways and place into a bowl of iced water until they curl. Put to one side.
Shred the cooked chicken into a bowl. Finely slice the coriander (stalks and all) and add to the bowl, then mix in the grated ginger, barbecue sauce and a good squeeze of lime juice, then set aside.
Place the flour, coconut milk or semi-skimmed milk and a good pinch salt into a food processor, then pulse a few times until you have a sticky dough. Transfer to a flour-dusted work surface and shape into a long sausage, adding a little more flour if it’s too sticky. Cut into 16 equal-sized pieces, then flatten or roll each into circles (roughly ½ cm thick).
Equally divide the chicken mixture between each of the 16 dough circles (you’ll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
Place a wok on a high heat and fill with 2cm worth of boiling water. Once boiling, place the baskets on top of the wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.
Drain and scatter over the spring onions and chillies, sprinkle with toasted sesame seeds and serve with a bowl of lime-spiked hoisin sauce for dipping.

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