Hoisin Chicken Steam Buns with Miso-Sesame Slaw, Cucumber & Cilantro

Hoisin Chicken Steam Buns

with Miso-Sesame Slaw, Cucumber & Cilantro

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Chefs, tonight you’ll be making an East Asian street food favorite: delectable steam buns. Our gourmet version features pulled chicken, tossed with a sweet and savory combination of barbecue-like hoisin sauce and creamy mayonnaise. A quick steam over a pot of boiling water helps open the buns and ensures they have the perfect pillowy texture­—a satisfying contrast to the juicy chicken and crunchy cucumber slices. On the side, a refreshing red cabbage slaw made with white miso paste and sesame adds delicious crispness—and gorgeous color—to this fun, flavorful meal.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Cut out and discard the cabbage core; medium dice the leaves. Thinly slice the cucumber into rounds. Pick the cilantro leaves off the stems; discard the stems.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Make the slaw:
3 Make the slaw:

While the chicken cooks, in a large bowl, whisk together the miso paste, vinegar, sesame oil and half the mayonnaise until smooth; season with salt and pepper. Add the cabbage and sesame seeds; toss to coat and season with salt and pepper to taste. Transfer to a serving dish and set aside to marinate, stirring occasionally, for at least 10 minutes.

Steam the buns:
4 Steam the buns:

While the slaw marinates, rest a strainer or colander over the pot of boiling water, making sure that 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 2 to 4 minutes, or until softened and puffy. Carefully transfer the steamed buns to a plate and set aside in a warm place.

Finish the chicken:
5 Finish the chicken:

Using 2 forks, shred the cooked chicken into bite-sized pieces; transfer to a large bowl. Add the hoisin sauce and remaining mayonnaise; stir to combine and season with salt and pepper to taste.

Assemble the buns & serve your dish:
6 Assemble the buns & serve your dish:

Season the cucumber with salt and pepper to taste. Gently open each steamed bun. Divide the finished chicken and some of the seasoned cucumber between the buns (you may have extra cucumber). Transfer to a serving dish. Garnish with the cilantro. Serve with the slaw on the side. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Cut out and discard the cabbage core; medium dice the leaves. Thinly slice the cucumber into rounds. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the chicken:
3 Make the slaw:

While the chicken cooks, in a large bowl, whisk together the miso paste, vinegar, sesame oil and half the mayonnaise until smooth; season with salt and pepper. Add the cabbage and sesame seeds; toss to coat and season with salt and pepper to taste. Transfer to a serving dish and set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Steam the buns:

While the slaw marinates, rest a strainer or colander over the pot of boiling water, making sure that 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 2 to 4 minutes, or until softened and puffy. Carefully transfer the steamed buns to a plate and set aside in a warm place.

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

Using 2 forks, shred the cooked chicken into bite-sized pieces; transfer to a large bowl. Add the hoisin sauce and remaining mayonnaise; stir to combine and season with salt and pepper to taste.

6 Assemble the buns & serve your dish:

Season the cucumber with salt and pepper to taste. Gently open each steamed bun. Divide the finished chicken and some of the seasoned cucumber between the buns (you may have extra cucumber). Transfer to a serving dish. Garnish with the cilantro. Serve with the slaw on the side. Enjoy!

Assemble the buns & serve your dish: