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Melt-in-mouth chicken & mushroom bao with gut-friendly clear soup. A protein-packed comfort meal!

Soft, fluffy steamed buns with a savory, spicy filling of minced chicken and earthy mushrooms. This Indo-Chinese favorite is a perfect appetizer or a light meal, bursting with umami flavors.
Serving size: 1 serving

A light and comforting soup packed with fresh, crunchy vegetables in a savory, aromatic broth. This Indo-Chinese classic is perfect as a starter or a light meal, ready in under 30 minutes.
Serving size: 1 serving








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Melt-in-mouth chicken & mushroom bao with gut-friendly clear soup. A protein-packed comfort meal!
This indo_chinese dish is perfect for breakfast. With 245.26999999999998 calories and 10.15g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Prepare the bao dough: In a large bowl, whisk together the maida, instant yeast, sugar, and salt. Add the warm water and vegetable oil and mix with a spatula until a shaggy dough forms. Transfer to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
Cook the chicken and mushroom filling: Heat 2 tbsp of oil in a pan over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the ginger garlic paste and green chilies and cook for another minute until fragrant. Add the chicken mince and cook, breaking it up with a spoon, until it's no longer pink, about 5-6 minutes. Stir in the chopped mushrooms and cook until they release their water and it evaporates, about 4-5 minutes. Add the soy sauce, rice vinegar, red chilli sauce, black pepper, sugar, and salt. Mix well and cook for 2 minutes until the sauce thickens slightly and coats the filling. Turn off the heat and stir in the chopped spring onion greens. Let the filling cool completely before using.
Assemble the bao buns: Once the dough has risen, gently punch it down to release the air. Divide the dough into 12 equal portions and roll each into a smooth ball. Take one ball and roll it into a 4-inch circle, keeping the edges slightly thinner than the center. Place about 1.5 tablespoons of the cooled filling in the center. Bring the edges of the dough up and pinch to seal, creating small pleats as you go. Twist the top to seal it completely. Place the sealed bao on a small square of parchment paper.
Proof and steam the bao: Arrange the assembled bao in a steamer basket, leaving at least 1-inch of space between them as they will expand. Cover and let them rest for another 20 minutes for a second proof. Fill the bottom of your steamer with a few inches of water and bring it to a rolling boil. Place the steamer basket over the boiling water, cover with a lid, and steam for 12-15 minutes. Do not open the lid while steaming. Once done, turn off the heat and let them sit for 2-3 minutes before opening the lid to prevent them from deflating.
Serve the bao buns hot with your favorite dipping sauce.
Heat sesame oil in a large pot or Dutch oven over medium heat. Once warm, add the finely chopped ginger, garlic, and spring onion whites. Sauté for 1-2 minutes until they become aromatic but do not brown.
Add the finely chopped carrots and french beans to the pot. Stir-fry for 2-3 minutes to soften them slightly while retaining their crunch.
Add the shredded cabbage and sweet corn kernels. Continue to stir-fry for another 1-2 minutes until the cabbage begins to wilt.
Pour in the vegetable broth and increase the heat to high. Bring the soup to a rolling boil.
Once boiling, reduce the heat to medium-low to maintain a steady simmer. Add the soy sauce, rice vinegar, salt, and white pepper powder. Stir well to combine all the seasonings.
Allow the soup to simmer for 5-7 minutes. This step is crucial for the flavors to meld together and for the vegetables to cook through while remaining tender-crisp.
Turn off the heat. Stir in the freshly chopped spring onion greens. Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and serve immediately.