claire freehafer

ingredients

• 10 oz chopped chicken breast
• ½ lb cabbage, cored and thinly sliced
• 2 tbsp hoisin sauce
• 1 tbsp sweet white miso paste
• 6 steam buns
• 6 oz carrots, peeled and grated on the large side of a box grater.
• 1 tbsp rice vinegar
• 2 tbsp mayonnaise

instructions

1. fill a medium pot with water; cover and heat to boiling on high. place carrots in a bowl and add the vinegar. season with salt and pepper; stir to coat. set aside to marinate, stirring occasionally, at least 10 minutes. taste, then season with salt and pepper if desired.

2. pat the chicken dry with paper towels; season with salt and pepper. in a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. turn off the heat. transfer to a large bowl. add the hoisin sauce; stir to coat. cover with foil to keep warm.

3. in a medium bowl, whisk together the miso paste, mayonnaise, and a drizzle of olive oil. add the sliced cabbage; season with salt and pepper. stir to coat. set aside to marinate, stirring occasionally, at least 10 minutes.

4. while the cabbage marinates, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn't reach the bottom of the strainer. working in batches, place the buns in the strainer. cover with the lid of the pot and steam 3 to 4 minutes per batch, or until puffy and softened. carefully transfer to a work surface.

5. gently open the steamed buns. fill the buns with the dressed chicken and marinated carrots (discarding any liquid). server the finished buns with the slaw.