Prepare a steamer for the buns: Place 5 cm of water in a 10 cm full stainless-steel hotel pan. Place a perforated 5 cm full stainless-steel hotel pan inside the 10 cm pan. Place a cover on top of the pans. Heat the water enough so it will create steam inside of the pans while covered to steam the buns.
1. Place 2 buns in the heated steamer for 3-4 minutes, or until just warmed through. Add 56 g of pulled roasted chicken and 56 g of curry chicken stock to a heated, nonstick sauté pan. Cook until the liquid has reduced.
2. Place 1 tsp of canola oil in a heated, nonstick sauté pan. Add 14 g of red peppers. Season to taste with salt and pepper. Sauté over medium-high heat until caramelized. Place 71 g of pineapple slices into the pan. Caramelize on one side.
3. Place the buns on a warmed serving plate. Open the buns and place inside of each: 1 slice of pineapple, 7 g of red peppers, 28 g warmed chicken, 1 tsp poblano mayonnaise and 7 g of pickled red onion slivers. Garnish with chopped parsley.
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