Skip to main content

Curry Chicken Baolenos

Yield 24 8-oz. portions

Ingredients

  • 48 ct. Folded Bao Buns, thawed
  • 3 lb. Fire-Braised Chicken Thigh Meat, thawed and hand-pulled into shreds
  • (Recipe) Curry Coconut Chicken Stock

    Ingredients

      • 1 3/4 qt. Hearthstone Chicken Broth
      • 1 3/4 qt. Unsweetened Coconut Milk
      • 2 ct. Markon Choice Lemons, juiced (1 fl. oz. yield)
      • 4 tsp. Trade East Curry Powder
      • 4 tsp. Trade East Ground Turmeric
      • 2 tsp. Trade East Granulated Onion
      • 2 tsp. Trade East Granulated Garlic

      Preparation

      1. Place all ingredients in a heated, nonstick sauce pan. Bring to a boil. Simmer 2-3 minutes.

      2. Let cool. Place in a covered storage container. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 41°F or below.

    3 pt. (Recipe) Curry Coconut Chicken Stock
  • 1/2 c. GFS Canola Oil
  • 12 oz. Red Bell Peppers, sliced into thin strips
  • 12 oz. Fresh Pineapple, cut into 1/4 oz. slices
  • (Recipe) Charred Poblano Mayonnaise, placed in a squeeze bottle

    Ingredients

      • 12 oz. Poblano peppers, charred and trimmed (8 oz. yield)
      • 1/2 oz. Markon Cilantro
      • 3 c. GFS Heavy Duty Mayonnaise
      • 1 c. GFS Sour Cream
      • 2 tsp. Trade East Granulated Onion
      • 2 tsp. Trade East Granulated Garlic
      • 2 tsp. Kosher Salt
      • 1/2 tsp. Trade East Ground White Pepper

      Preparation

      1. In small batches, place the peppers and cilantro in a food processor fitted with a metal blade. Chop to desired consistency. Season to taste with salt and pepper.

      2. Place the pepper-cilantro mixture, mayonnaise, sour cream, granulated onion, granulated garlic, salt and pepper in a stainless-steel mixing bowl. Whisk together until blended.

      3. Transfer to a covered storage container. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 41°F or below.

    8 oz. (Recipe) Charred Poblano Mayonnaise, placed in a squeeze bottle
  • (Recipe) Pickled Red Onion Slivers

    Ingredients

      • 1 qt. Water
      • 2 c. Rice Wine Vinegar
      • 1/4 c. GFS Granulated Cane Sugar
      • 3 Tbsp. Kosher Salt
      • 2 lb. Jumbo Red Onion, peeled and sliced into thin threads

      Preparation

      1. Place the onions in a nonreactive storage container.

      2. Combine the water, vinegar, sugar and salt in a stainless-steel mixing bowl. Mix until sugar and salt are completely dissolved.

      3. Pour the brine over the top of the onions.

      4. Cover, label, date and refrigerate for at least 12 hours. Drain as needed before use. CCP: Refrigerate at 41°F or below.

    12 oz. (Recipe) Pickled Red Onion Slivers
  • 1/2 oz. Markon Fresh Italian Parsley, chopped

Preparation

Prepare a steamer for the buns: Place 2” of water in a 4” full stainless-steel hotel pan. Place a perforated 2” full stainless-steel hotel pan inside the 4” pan. Place a cover on top of the pans. Heat the water enough so it will create steam inside of the pans while covered to steam the buns. 

To prepare à la carte:

1. Place 2 buns in the heated steamer for 3-4 minutes, or until just warmed through. Add 2 oz. of pulled roasted chicken and 2 oz. of curry chicken stock to a heated, nonstick sauté pan. Cook until the liquid has reduced. CCP: Final cooking temperature must reach a minimum of 135°F, held for 15 seconds. 

2. Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Add 1/2 oz. of red peppers. Season to taste with salt and pepper. Sauté over medium-high heat until caramelized. Place 2 1/4 oz. of pineapple slices into the pan. Caramelize on one side.

3. Place the buns on a warmed serving plate. Open the buns and place inside of each: 1 slice of pineapple, 1/4 oz. of red peppers, 1 oz. warmed chicken, 1 tsp. poblano mayonnaise and 1/4 oz. of pickled red onion slivers. Garnish with chopped parsley.