Curry Chicken Baolenos

Baolenos in a bowl
24 226-g portions Yield


  • 48 ct Folded Bao Buns, thawed
  • 1.4 kg Fire-Braised Chicken Thigh Meat, thawed and hand-pulled into shreds
  • 1.4 L (Recipe) Curry Coconut Chicken Stock
  • 1/2 c GFS Canola Oil
  • 336 g Red Bell Peppers, sliced into thin strips
  • 336 g Fresh Pineapple, cut into 7 g slices
  • 227 g (Recipe) Charred Poblano Mayonnaise, placed in a squeeze bottle
  • 336 g (Recipe) Pickled Red Onion Slivers
  • 7 g Markon Fresh Italian Parsley, chopped


Prepare a steamer for the buns: Place 5 cm of water in a 10 cm full stainless-steel hotel pan. Place a perforated 5 cm full stainless-steel hotel pan inside the 10 cm 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 56 g of pulled roasted chicken and 56 g of curry chicken stock to a heated, nonstick sauté pan. Cook until the liquid has reduced.

2. Place 1 tsp of canola oil in a heated, nonstick sauté pan. Add 14 g of red peppers. Season to taste with salt and pepper. Sauté over medium-high heat until caramelized. Place 71 g 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, 7 g of red peppers, 28 g warmed chicken, 1 tsp poblano mayonnaise and 7 g of pickled red onion slivers. Garnish with chopped parsley.