Adobo Chicken Bao

Description

A fast adobo-style braise becomes a bao filling with strong savory depth and bright crunch from cucumber.

Ingredients

• 1 1/2 lb boneless chicken thighs, sliced
• 1 tbsp neutral oil
• 3 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 cup chicken stock
• 12 frozen bao buns
• 1 cup thin cucumber slices
• 2 scallions, sliced

Preparation

1. Brown chicken in oil over medium-high heat.
2. Add garlic, soy sauce, vinegar, sugar, and stock. Simmer 15 to 18 minutes until glossy.
3. Reduce sauce until it coats the chicken.
4. Steam bao according to package instructions.

Assembly

1. Fill each bao with adobo chicken.
2. Top with cucumber and scallion.

Serving Suggestions

• Serve with quick pickled carrots.
• Add chili crisp for extra heat.

Notes or Variations

• Replace chicken with turkey thigh.
• Use rice vinegar for a lighter acidity.