July 31 , 2006
Left: Stir-fry of snow peas, tomatoes, mushrooms, onion, and chicken thighs
Right: rice, fish container of sauce from stir-fry, sundried tomato bun
I have had a hankering for the Hoisin Chicken Buns (see Recipes
) for a while now, but alas they are not gluten-free. I decided to make a version using Chebe bread (see Links and Resources
for places to purchase), which is an amazingly yummy and satisfyingly chewy Brazilian cheese bread made from manioc (tapioca) flour. As hoisin sauce doesn't mix too well with cheese, I made a sundried tomato version. Yummy!
was featured in Slashfood
over the weekend! How awesome is that? =^.^=
SUNDRIED-TOMATO CHICKEN BUNS
- Dough -
1 package of Chebe bread (original)
4 oz. shredded cheese (your choice, but not too sharp or salty for this recipe)
1/3 cup water
- Filling -
3/4 lb. boneless, skinless chicken thighs
1/3 cup diced onion
4 oz. sundried tomatoes, finely chopped, oil reserved
1/2 tsp. dried basil
salt and pepper, to taste
Buns can be frozen in a single layer, then placed in freezer bags for storage. Defrost overnight and reheat in the oven or in the microwave.
- Heat 1 tbsp of the oil from the sundried tomatoes in a skillet over medium to medium-high heat. L:ightly season the chicken thighs with salt and pepper and add them to the skillet. Saute until cooked through, about 3-4 minutes per side. Remove from heat and let cool.
- Add diced onions to the same pan and cook until onions have softened and are translucent. Remove from pan and place in a large bowl.
- When cooled, shred the chicken thigh meat and add it to the bowl with the onions. Add in the sundried tomatoes and basil and mix well. Season to taste with salt and pepper (and more basil if desired).
- Preheat the oven to 375 degrees F. Prepare Chebe bread dough using cheese, eggs, oil and water according to the instructions on the package.
- Pull off a hunk of dough and roll it into a ball about 2" in diameter. Flatten the dough ball onto a work surface using the heel of your hand (or a rolling pin if you really want). The dough is a bit oily, so it will not stick to the work surface.
- Place about 1 tbsp of chicken filling in the center of the flattened dough. Pull up the edges of the dough and fold it into the center, pinching the dough to seal the filling in. Flip the filled dough ball over and press it lightly into a rounded, slightly flattened bun shape. Place on non-greased cookie sheet or silpat and repeat with remaining dough and filling.
- Bake for 25-30 minutes, or until golden on the top.
* Use gluten-free ingredients if you are gluten-sensitive.
© Cooking Cute