planted.duck Bao Buns

Duration: 20 - 75

Difficulty: Easy

Ingredients

How many people?

400g

planted.duck

Store-bought bao buns or Chinese pancakes

Sauce

200 ml

Soy Sauce

150 ml

Water

1/2 Tbsp

sweet chili paste

5 cm

grated ginger

1 pc

lime for juice

1 pc

lemongrass

45 g

sugar

1 tsp

cornflour

Fresh chili slices

coriander seeds

Toppings

blue cabbage

radish (ideally daikon radish)

carrots

red bellpeppers

100 g

sauerkrat

Fresh coriander & cashews

Handmade chinese pancakes

2 cups

plain flour

1 cup

boiling water

2-3 tbs

rapeseed oil

Products in this recipe

planted.duck

Asian Style

Size

£ 3.00

VAT included and Shipping costs will apply

£ 3.00

Preparation

planted.duck Asian Style

Combine all the ingredients for the sauce in a pot, bring the mixture to simmer, remove from heat and let it sit for a few minutes (up to 30 min – the longer you let it sit, the more intense the flavor gets). Then strain the sauce directly into another pot, add the cornflour and whisk until the sauce gets nicely thick.
Open and strain the sauerkraut. Slice cabbage, carrots, bell peppers, cucumber and radish into small stripes.
Over medium heat, heat some vegetable oil in a pan, then add the planted.duck and fry for 3-4 minutes until nicely caramelized. Add the carrots and bell pepper, stir-fry for 1-2 more minutes, then remove from the heat and deglaze with the sauce.
Assembly time! Fill your bao buns or Chinese pancakes with the mixture and add cabbage, cucumber and raddish. For garnish, sprinkle some toasted cashews and some freshly chopped coriander

If you have a bit more time at hand, you can easily make Chinese pancakes yourself!

Bring the water to a boil and add the flour to a bowl.
Pour the boiling water into the flour and with the help of a spatula, combine until a dough starts to form. Once the dough has cooled down a little, kneed it with your hands until well combined, then cover the bowl with cellophane wrap and let it rest for 15-30 min
Remove the dough from the bowl, form in to a long roll and cut into even pieces (approx. 12-16 pieces). Form each piece into a little circle. Drizzle a few drops of oil on one circle, then stack another one on top. With a rolling pin, roll these two circles out into big, think pancakes.
In a non-sticky pan, add a drizzle of vegetable oil over medium heat, then cook each pancake for approx. 2 minutes on each side until nicely swollen.
Remove the pancakes from the pan and peel the them apart. To keep them warm, put the pancakes on a pre-heated plate and cover with a kitchen towel

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