Ginger Chicken Buns

Ginger Chicken Buns
Chef Kari
Meet the Chef!
Chef Kari Rich
Chef Rich has a passion for preparing local, organic, and sustainable food from scratch. She also has a passion for classic cars, old school hip hop and being a mama to her beautiful baby girl. Kari’s recipe for Hawaiian poke earned her the 1st place prize in the “Traditional” category of the first ever I Love Poke Festival in 2010. Visit Kari’s website: www.foodfarmsd.com/
Recipe Details
Ingredients

3 pounds Boneless skinless chicken breasts

8 KING'S HAWAIIAN Oringinal Sweet Mini Sub Rolls

1/2 pound Fresh ginger root, roughly peeled

6 Garlic cloves

1 Onion

1 teaspoon Salt

1 cup Soy sauce

3 cups Chopped cabbage

3 Scallion stalks

4 tablespoons Cilantro leaves

2 tablespoons Olive oil

1 tablespoon Sesame oil

1 Lime, juiced and zested

1/4 cup Toasted sesame seeds

Preparation
Step 1
Add ginger, garlic, onion, salt, and soy sauce to a food processor. Pulse ingredients until chopped small/shredded
Step 2
Pour mixture over 3lbs. of raw boneless/skinless chicken in a slow cooker
Step 3
Cook on med/high for 1 hour, or until chicken falls apart.
Step 4
Mix cabbage, scallions, cilantro, olive oil, sesame oil, salt, lime juice and zest, and toasted sesame seeds in a large bowl
Step 5
Place Ginger Chicken inside a KING'S HAWAIIAN Mini Sub roll and garnish with slaw.

Chef Kari Rich says:

If refrigerated in an airtight container, will keep for up to 3 days. Note: You can replace the KING's HAWAIIAN Original Sweet Mini Sub Rolls with KING's HAWAIIAN Original Sweet Sandwich Buns or KING's HAWAIIAN Original Sweet Round Bread.

Comments
Reviews

There are no reviews yet.