It’s been a while since I shared a recipe with you all, so I thought I would return with another Jamie special – courtesy of his 15 Minute Meals collection, I have a delicious chicken dim sum to share with you.
If you don’t already have one you will need to purchase bamboo steamers to make the coconut buns, but I bought some quite cheaply on Amazon.
This is the perfect dish when you have guests round, I cooked it for my girls. Admittedly it took me a little longer to get to grips with the bun mix than 15 minutes, but it is definitely something you whip up after work…
Make it part of your world
1 x 400g tin of light coconut milk, 2 coconut milk tins (500g) of self-raising flour, plus extra for dusting
Chicken, pickles and garnishes
2 x 200g skinless chicken breasts, 140g mixed mushrooms, 3 tbsp hoi sin suace plus extra to serve, 2 limes, 200g tenderstem broccoli, 1 cucumber, 1 tbsp low-salt soy sauce, 1 tbsp rice or white win vinegar, 1/2 a bunch of fresh coriander, 3 tbsp seasame seeds, 1 x 105g pack of pickled giner, 1 – 2 fresh chillies
Pour the coconut milk into the processor with 2 heaped tins’ worth of self-raising flower and a good pinch of salt, whiz to a dough, then tip on to a flour-dusted work surface.
Roll the dough into a sausage shape, cut into 8 even-sized pieces, then place each on into a double-layered muffin case, and squeeze those into one layer of the steamer.
Pour cm of boiling water into the wok, put the basket of buns on top with the lid on and leave to steam hard.
Cut the chicken into 1cm strips and toss in a bowl with the roughly torn mushrooms, hoi sin sauce, juice of 1/2 a lime and a pinch of salt.
Tip into the second steamer basket along with the trimmed broccoli and pop underneath the try of buns for 5 minutes until cooked through (I actually cooked the chicken separately as I had a slightly smaller bamboo steamer and needed all of the space for my buns).
Speed-peel the cucumber into ribbons, toss in a bowl with the soy cause, vinegar and a few torn coriander leaves, then with clean hands squeeze and scrunch everything together to make a pickle.
Toast the seasame seeds in the frying pan until golden, then tip into a little bowl, cut the remaining 1 1/2 limes into wedges, and serve with the pickled ginger and extra hoi sin sauce in little bowls.
Serve the buns and chicken in the steamer trays, scattering everything with the remaining coriander leaves and finely sliced chilli.
You will still have to excuse my dubious food photography skills, I promise you they will improve. But I also promise you that this, and so many of the other recipes in the book are delicious – you can purchase Jamie’s 15 Minute Meals books here.