Bao buns with pulled chicken & mango cabbage salad

Ingredients for 5 servings:

• 10 g fresh yeast
• 75 ml milk, lukewarm
• 75 ml water
• ½ tsp sugar
• 250 g wheat flour type 550 + a little more for processing
• ½ tsp salt
• 1 tbsp oil
• 1 small piece(s) of fresh ginger
• 1 red chili pepper(s)
• 2 garlic cloves
• 3 tbsp soy sauce
• 3 tbsp oil
• 4 chicken legs
• 1 pinch(s) of sugar
• Salt
• 6 tbsp water
• ½ pointed cabbage
• Salt
• 1 lime(s), juice
• ½ mango(s), ripe
• ½ bunch coriander leaves
• 2 sprigs of mint
• 1 tsp miso paste
• 200 g mayonnaise
• 2 tbsp white wine vinegar
• Coriander leaves for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 55 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 55 minutes

Viki Fuchs original recipe

You will also need 10 pieces of baking paper (10×15 cm each) and a steamer basket for the buns. 1. Mix the yeast, lukewarm water, milk, and sugar in a bowl. Add the flour, salt, and oil, and knead everything into a smooth dough using the dough hook of a hand mixer or by hand for 3 minutes. Cover and let rise in a warm place for about 40 minutes. 2. Meanwhile, peel and finely chop the ginger. Deseed and finely chop the chili. Peel and finely grate the garlic. Mix everything with the soy sauce and oil. Rinse the chicken thighs with cold water, pat dry, place in a baking dish, and pour the marinade over them. Spread 5-6 tablespoons of water on the baking tray to tenderize the meat. Cook in a preheated oven at 180 degrees Celsius (top/bottom heat) for about 30-40 minutes. Add a little more water if necessary to prevent the marinade from burning. 3. Knead the dough again on a floured surface, shape into 5 equal-sized balls, and let it rise, covered, for another 15 minutes. Roll each ball out into an elongated dough tongue (approx. 15 x 10 cm). Fold each ball over, placing a piece of baking paper between each. Line a steamer basket (30 cm Ø) with perforated baking paper. Place the dumplings in it. 4. Meanwhile, remove the stalks from the pointed cabbage and cut into fine strips. Mix with salt in a bowl and knead with your hands for approx. 1 minute until soft. Peel and dice the mango. Pick the herbs from the stalks and roughly chop. Stir the mango, herbs, and lime juice into the cabbage and let it stand. Mix the mayonnaise, miso paste, and vinegar. 5. Fill a large pot (30 cm Ø) with water to a height of about 5 cm. Bring the water to a boil. Place the steamer basket (or alternatively a round wire rack slightly larger than the pot on top and cover with a large bowl or a domed lid). Steam over simmering water over medium heat for approx. 15-20 minutes. 6. Remove the chicken thighs from the oven. Peel off the chicken skin and cut into pieces. Use forks to pull the meat apart and off the bone. Toss the meat and skin with the remaining marinade again and season with salt and soy sauce. Fill the bao buns with the lettuce and miso mayonnaise, garnish with cilantro, and serve immediately.