Hoisin Chicken Steam Buns with Marinated Carrots & Miso Cabbage Slaw

Hoisin Chicken Steam Buns

with Marinated Carrots & Miso Cabbage Slaw

20 MIN
2 Servings
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From the Test Kitchen

We’re filling soft, pillowy bao, or Chinese-style steam buns, with bites of chicken dressed with sweet hoisin and marinated carrots. They’re served alongside crunchy cabbage tossed with an irresistibly savory-sweet dressing of mayonnaise mixed with miso paste.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Hoisin Chicken Steam Buns with Marinated Carrots & Miso Cabbage Slaw
Title
time-saving
tips & techniques
Steam Buns
Cabbage
Carrots
Hoisin Sauce
How To: Safely Cut Round Vegetables
Rice Vinegar
Sweet White Miso Paste
Mayonnaise
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the carrots:
1 Prepare the ingredients & marinate the carrots:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Place in a bowl and add the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook & dress the chicken:
2 Cook & dress the chicken:

While the carrots marinate, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Transfer to a large bowl. Add the hoisin sauce; stir to coat. Cover with foil to keep warm

Make the slaw:
3 Make the slaw:

While the chicken cooks, in a medium bowl, whisk together the miso paste, mayonnaise, and a drizzle of olive oil. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Steam the buns:
4 Steam the buns:

While the cabbage marinates, 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 and steam 3 to 4 minutes per batch, or until puffy and softened. Carefully transfer to a work surface. 

Finish & serve your dish:
5 Finish & serve your dish:

Gently open the steamed buns. Fill the buns with the dressed chicken and marinated carrots (discarding any liquid). Serve the finished buns with the slaw. Enjoy! 

Tips from Home Chefs

Hoisin Chicken Steam Buns

Prepare the ingredients & marinate the carrots:
1 Prepare the ingredients & marinate the carrots:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Place in a bowl and add the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

2 Cook & dress the chicken:

While the carrots marinate, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Transfer to a large bowl. Add the hoisin sauce; stir to coat. Cover with foil to keep warm

Cook & dress the chicken:
Make the slaw:
3 Make the slaw:

While the chicken cooks, in a medium bowl, whisk together the miso paste, mayonnaise, and a drizzle of olive oil. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

4 Steam the buns:

While the cabbage marinates, 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 and steam 3 to 4 minutes per batch, or until puffy and softened. Carefully transfer to a work surface. 

Steam the buns:
Finish & serve your dish:
5 Finish & serve your dish:

Gently open the steamed buns. Fill the buns with the dressed chicken and marinated carrots (discarding any liquid). Serve the finished buns with the slaw. Enjoy! 

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