Recipe:

Yakitori Chicken, Spring Onion and Chilli Salad Bao Bun

Serves: 6

Ingredients:	Method:
250g chicken thighs, skinless and boneless 2 tbsp soy sauce Thumb-sized piece of ginger, peeled and grated 1 garlic clove, crushed 1 red chilli, sliced 2 tbsp honey Salt and pepper for seasoning 2 spring onions, shredded 1 small carrot, ribbons 1 small orange, segmented 6 Bao buns	Prepare the chicken – Place the chicken thighs into a large bowl. Add the soy, ginger, garlic, chilli slices and honey. Mix well and marinate, covered in a refrigerator for a couple of hours. Cook the chicken – Place the marinated chicken onto a baking sheet, season with salt and pepper, and roast in a preheated oven at 180˚C for 20 minutes or until cooked through. Once cooked, shred the chicken. Make the salad with the shredded spring onion, carrot ribbons and orange segments. To serve, steam the bao buns for 6 minutes, open up the bun, add the salad, top with the shredded chicken and serve.

Ingredients:

Method:

Prepare the chicken – Place the chicken thighs into a large bowl. Add the soy, ginger, garlic, chilli slices and honey. Mix well and marinate, covered in a refrigerator for a couple of hours.
Cook the chicken – Place the marinated chicken onto a baking sheet, season with salt and pepper, and roast in a preheated oven at 180˚C for 20 minutes or until cooked through. Once cooked, shred the chicken.
Make the salad with the shredded spring onion, carrot ribbons and orange segments.
To serve, steam the bao buns for 6 minutes, open up the bun, add the salad, top with the shredded chicken and serve.