Szechuan Mala Chicken With Steamed Buns
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 9: Boneless Chicken Thigh, Mala Paste, MAGGI® Oyster Sauce, Gula Melaka
Marinate chicken in mala paste and seasoning for at least 2 hours or leave overnight.
Step2 of 9: Kyuri Slices, Carrot
Attach the SHREDDING BLADE into the food processor, shred carrots on M1 mode. Soak shredded carrots in ice water for few minutes and drain. Change to SLICING BLADE and slice kyuri on M1 mode.
Step3 of 9: Guo Bao, Japanese Mayo, Pickled Lotus Root, Spring Onion, Coriander Leaves
Prepare the rest of the condiments and set aside.
Step4 of 9
On the Cubie Oven, select CONVECTION mode with preheat. Press SET, set temperature at 150 ̊C and press START to preheat. After preheating the oven, it will beep 3 times and the “√” icon will appear to state that it is preheated.
Step5 of 9
While waiting for oven to pre-heat, heat a pan on the induction cooker and press PAN-FRY mode. Adjust temperature to 200 ̊C and wait for preheating to complete.
Step6 of 9: Boneless Chicken Thigh
Pour some oil in a pan and sear chicken skin side down for 3 - 4 minutes or until skin turns slightly crispy.
Step7 of 9: Boneless Chicken Thigh
Place aluminium foil on metal tray, put the seared chicken on it and allow to cook on middle shelf. Set cooking time to 12 minutes. Check if chicken is cooked. Let the chicken rest on a wire rack when done.
Step8 of 9: Guo Bao
Place bun on wire rack and place wire rack on a metal tray in the middle shelf. Set Cubie Oven to STEAM-MED and press SET. Set to 5 minutes and press START.
Step9 of 9: Boneless Chicken Thigh, Guo Bao, Japanese Mayo, Pickled Lotus Root, Kyuri Slices, Carrot, Spring Onion, Coriander Leaves
Slice chicken, add the rest of the condiments and prepare the bun like a sandwich and serve.