Asian - style Easy Appetizer

Szechuan Mala Chicken With Steamed Buns

Name: Szechuan Mala Chicken With Steamed Buns
Prep time: PM6.00T
Cook time: PM20.00T
Total time: PM147.00T
Cuisine: Asian - style, Local, Chinese - style
Ingredients: 500 Grams Boneless Chicken Thigh; 4 Tablespoons Mala Paste; 2 Tablespoons MAGGI® Oyster Sauce; 1 Tablespoon Gula Melaka; 6 Slices Guo Bao; 50 Grams Japanese Mayo; 50 Grams Pickled Lotus Root; 50 Grams Kyuri Slices; 50 Grams Carrot; 2 Sprigs Spring Onion; 2 Sprigs Coriander Leaves

147Min

Easy

Warm, tender and juicy roasted chicken to fulfil your cravings and leave you wanting more.

Ingredients

6 servings

500 g

Boneless Chicken Thigh

4 tbsp

Mala Paste

2 tbsp

MAGGI® Oyster Sauce

1 tbsp

Gula Melaka

6 slice

Guo Bao

50 g

Japanese Mayo

50 g

Pickled Lotus Root

50 g

Kyuri Slices

50 g

Carrot

2 sprigs

Spring Onion

2 sprigs

Coriander Leaves

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Nutrition Value

Energy

211.5 kcal

Carbohydrates

4.83 g

Protein

14.33 g

Fats

14.58 g

Information per serving

Step1

120 Min

Marinate chicken in mala paste and seasoning for at least 2 hours or leave overnight.

Step2

1 Min

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

3 Min

Prepare the rest of the condiments and set aside.

Step4

1 Min

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

1 Min

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

3 Min

Pour some oil in a pan and sear chicken skin side down for 3 - 4 minutes or until skin turns slightly crispy.

Step7

12 Min

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

5 Min

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

1 Min

Slice chicken, add the rest of the condiments and prepare the bun like a sandwich and serve.

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

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

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.

Recipe PDF

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