Sticky Hoisin Chicken Breast Murger Bun
There's a reason this golden pastry stood the test of time. Inspired by the ancient Chinese street food, murger, it's packed with sticky chicken breast in an aromatic hoisin glaze. Serve with cucumber, spring onion and fresh coriander.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water, Flour, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 then take your chicken out of the fridge, open the packet and let it air
Put a large baking tray (or two!) in the oven to heat up
Add your chicken breast[s] to another baking paper-lined tray (or two!) and season with a pinch of salt
Put the tray[s] in the oven for 18-19 min or until cooked through (no pink meat!)
Boil half a kettle
Dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out lengthways into a long rectangle or until it is approx. doubled in length
Once rolled into a long rectangle, roll it up into a tight log[s]
Cut each log in half (1 piece per person!)
Place the pastry round[s], spiral side up and squash with the palm of your hand to a flattened disc
Roll the pastry disc[s ]into large circle[s], approx. 14cm wide
Remove the heated tray[s] from the oven and drizzle with vegetable oil, add your pastry disc[s] to the tray[s] and top with another drizzle of vegetable oil
Put the tray[s] in the oven for 15 min, turning once half way, or until the pastry is until golden, cooked through and the edges have puffed up – these are your golden puffed bun[s]
Combine your gravy base with 50ml [75ml] [100ml] boiled water in a heatproof bowl, whisk thoroughly and put in the microwave and cook for 1 min or until thickened
Once thickened add your hoisin sauce and soy sauce and stir it all together – this is your hoisin glaze
Meanwhile, wash your salad, then pat dry with kitchen paper
Cut your cucumber into thin batons
Trim and chop your spring onion[s] in half, then cut lengthways into thin strips
Roughly chop your coriander
Once the chicken is cooked shred apart using two forks – this technique is known as 'pulling', add your hoisin glaze and give everything a good mix up – this is your hoisin chicken
Slice the golden puffed bun[s] open carefully with a knife, so you create a pocket
Divide the hoisin chicken evenly between the buns
Add some cucumber batons, sliced spring onion and chopped coriander to the bun[s]
Serve the remaining cucumber, spring onion and coriander to the side with the salad and dress with your rice vinegar
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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