Curry Chicken Bao Buns

Servings

24 227-g

48 ct. Plain Folded Bao Bun, thawed
1.42 L Curry Coconut Chicken Stock
1.3 kg Chicken Thigh Meat, thawed, shredded
355 ml GFS Canola Salad Oil
680 g Red Peppers, thinly sliced
Salt to taste
Trade East Ground Black Pepper, to taste
680 g Golden Pineapple, trimmed, sliced into ¼-oz. pieces
170 g (Recipe) Charred Poblano Mayonnaise
680 g (Recipe) Pickled Red Onion Slivers
15 g Markon Italian Flat-Leaf Parsley

Recipe Preparation

To prepare a steamer for the buns, place 2″ of water in a 4″ full stainless-steel hotel pan. Place a 2″ full stainless-steel perforated hotel pan inside the 4″ pan. Place a cover on top of the pans. Heat the water enough to create steam inside of the pans while it is covered to steam the buns.

To prepare à la carte
1. Place 2 buns in the heated steamer for 3–4 minutes, or until just warmed through. Add 57 g of pulled roasted chicken and 57 ml 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 15 g. of red peppers. Season to taste with salt and pepper. Sauté over medium-high heat until caramelized. Place 64 g slices of pineapple in the pan and caramelize on one side.

3. Place the buns on a warmed serving plate. Open the buns. Place a slice of pineapple and ¼ oz. of red peppers on the bottoms of the 2 buns. Place 28 g of the warmed chicken on top of the peppers. Drizzle 1 tsp. of poblano mayonnaise on top of chicken. Place 7 g of pickled red onion slivers on top of the poblano mayonnaise and chicken. Sprinkle 1 tsp. of chopped parsley on top of the onions.