SO JUICY 😩💦 Chicken Kong Bak Bao | easy Chinese braised meat buns

OPEN for ingredients! This is Kung Bak Bao, but with the juiciest chicken thighs instead of the more traditional pork belly... making this completely Halal!

These are addictively sweet and savoury braised meat in a chinese-style foldover mantou bun - basically chinese burgers and they're so good and surprisingly easy to make.

Kong Bak Bao (kong ba bao / kong bak pau / gua pao) is a classic Chinese Hokkien dish of braised pork belly stuffed in a mantou foldover bun. This version replaces the pork belly with juicy chicken thighs, making this completely Halal!

More info here: http://nomadette.com/chicken-kong-bak...

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Timestamps:

00:21 - Prepping the chicken
00:56 - Braising the chicken thighs
04:26 - Making the delicious, thick dipping gravy
05:30 - Lotus leaf mantou buns
05:57 - Kong Bak Bao assembly

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Servings: 8

Ingredients:

500g Chicken Thighs, cut into 8 4-5 cm pieces
Coated with 1 tbsp of Dark Soy Sauce (optional)
2 tbsps Cooking Oil
50g or 1 onion or shallots, chopped
20g or 5 cloves Garlic, whole and lightly mashed
25g or 1 inch Ginger
1 Cinnamon stick
2-3 Star Anise
6 or 1 tsp Cloves
1/4 cup Dark Soy Sauce
2 tbsps Light Soy Sauce
1 tsp Chinese Five Spice Powder
1/2 tsp Ground White Pepper, or to taste
3 Bird's Eye Chillies, whole and lightly mashed (optional)
1/2 tsp Salt, or to taste
1 tbsp or 20g Rock Sugar (or regular sugar), or to taste
500ml Water or Stock

Serve with:
8 Foldover Lotus Leaf Buns (Bao)
Lettuce
Coriander or Parsley

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