Hoisin Chicken Steam Buns with Broccoli & Marinated Carrots

Hoisin Chicken Steam Buns

with Broccoli & Marinated Carrots

50 MIN
4 Servings
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From the Test Kitchen

These Chinese steam buns, or “bao,” are about as crowd-pleasing as it gets. Steamed on the stovetop, the buns themselves offer a delightful softness—complemented by their filling of tender, hoisin-dressed chicken. We’re balancing the chicken with seasonal carrots, shredded and marinated with tart vinegar and nutty sesame oil. A side of sautéed broccoli rounds it all out with another layer of sesame flavor.

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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & marinate the carrots:
1 Prepare the ingredients & marinate the carrots:

Wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Cut the broccoli into bite-sized florets. Peel and mince the garlic. Peel the carrots; grate on the large side of a box grater. Place in a medium bowl with half the vinegar, ¼ of the sesame oil and ¼ of the sesame seeds; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the broccoli:
2 Cook the broccoli:

While the carrots marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add ¾ of the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 9 minutes, or until the water has cooked off. Turn off the heat and stir in the remaining sesame seeds and half the remaining sesame oil; season with salt and pepper to taste. Transfer to a serving dish and set aside in warm place. Wipe out the pan.

Cook & chop the chicken:
3 Cook & chop the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the seasoned chicken and cook 3 to 4 minutes per side, or until browned. Add the remaining garlic and ½ cup of water; cook 5 to 7 minutes, or until the water has cooked off and the chicken has cooked through. Transfer the cooked chicken to a cutting board. When cool enough to handle, chop into bite-sized pieces.

Steam the buns:
4 Steam the buns:

While the chicken cooks, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until softened and puffy. Carefully transfer the steamed buns to a clean, dry work surface.

Finish the chicken:
5 Finish the chicken:

In a large bowl, combine the chopped chicken, hoisin sauce, remaining vinegar and remaining sesame oil. Toss to thoroughly coat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Gently open each steamed bun. Divide the finished chicken and marinated carrots between the buns. Transfer to a serving dish. Serve with the cooked broccoli on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & marinate the carrots:

Wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Cut the broccoli into bite-sized florets. Peel and mince the garlic. Peel the carrots; grate on the large side of a box grater. Place in a medium bowl with half the vinegar, ¼ of the sesame oil and ¼ of the sesame seeds; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2 Cook the broccoli:

While the carrots marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add ¾ of the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 9 minutes, or until the water has cooked off. Turn off the heat and stir in the remaining sesame seeds and half the remaining sesame oil; season with salt and pepper to taste. Transfer to a serving dish and set aside in warm place. Wipe out the pan.

Cook the broccoli:
Cook & chop the chicken:
3 Cook & chop the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the seasoned chicken and cook 3 to 4 minutes per side, or until browned. Add the remaining garlic and ½ cup of water; cook 5 to 7 minutes, or until the water has cooked off and the chicken has cooked through. Transfer the cooked chicken to a cutting board. When cool enough to handle, chop into bite-sized pieces.

4 Steam the buns:

While the chicken cooks, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until softened and puffy. Carefully transfer the steamed buns to a clean, dry work surface.

Steam the buns:
Finish the chicken:
5 Finish the chicken:

In a large bowl, combine the chopped chicken, hoisin sauce, remaining vinegar and remaining sesame oil. Toss to thoroughly coat and season with salt and pepper to taste.

6 Serve your dish:

Gently open each steamed bun. Divide the finished chicken and marinated carrots between the buns. Transfer to a serving dish. Serve with the cooked broccoli on the side. Enjoy!

Serve your dish:
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