CHICKEN DIM SUM COCONUT BUNS, CUCUMBER PICKLE & HOI SIN SAUCE

● Kettle boiled● Food processor (bowl blade)● 16 non-stick muffin cases● Two 25cm bamboo steamers● Wok, medium-high heat● Small frying pan, low heat 795

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the coconut milk into the processor with 2 heaped tins’ worth of self-raising flour 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 one into a double-layered muffin case, and squeeze those into one layer of the steamer ● Pour 5cm of boiling water into the wok, put the basket of buns on top with the lid on and leave to steam hard

Step 2

Cut the chicken into 1cm strips and toss in a bowl with the roughly torn mushrooms, hoi sin sauce, juice of ½ a lime and a pinch of salt ● Tip into the second steamer basket along with the trimmed broccoli and pop underneath the tray of buns for 5 minutes until cooked through ● Speed-peel the cucumber into ribbons, toss in a bowl with the soy sauce, vinegar and a few torn coriander leaves, then with clean hands squeeze and scrunch everything together to make a pickle

Step 3

Toast the sesame seeds in the frying pan until golden, then tip into a little bowl, cut the remaining 1½ 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