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Barbecued chicken dim sum
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Delicious steamed buns filled with savory barbecue chicken leftovers
Ingredients:
  • 1 lime
  • 3 fresh chillies (different colours)
  • 4 spring onions
  • 300 g cooked chicken
  • ½ a small bunch fresh coriander
  • 1cm piece of fresh ginger peeled and finely grated
  • 5 tablespoons barbecue sauce
  • 500 g self-raising flour plus extra for dusting
  • 400 ml light coconut milk, or semi skimmed milk
  • sea salt
  • 5 tablespoons sesame seeds toasted
  • hoisin sauce
Instructions:
  • Prepare the ingredients: Halve and deseed the chillies, trim and halve the spring onions, then finely slice them lengthways. Place in a bowl of iced water until they curl. Shred the cooked chicken, slice the coriander, and mix with grated ginger, barbecue sauce, and lime juice. Set aside. Combine flour, coconut milk or semi-skimmed milk, and a pinch of salt in a food processor; pulse into sticky dough. Shape dough into a long sausage, cut into 16 pieces, flatten into circles. Divide chicken mixture onto circles, fold sides over filling, and seal. Place dim sum balls in greased muffin cases in steamer baskets. Steam for 12 minutes. Garnish with spring onions, chillies, sesame seeds, and serve with lime hoisin sauce for dipping.

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