CHICKEN BUN RECIPE RECIPES

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CHICKEN ON A BUN RECIPE - FOOD.COM



Chicken on a Bun Recipe - Food.com image

This recipe is the easiest you can find. It is a cheater's version of what they serve at St Hubert's restaurant.Try to find the St Hubert BBQ sauce(gravy),but I'm sure your favourite will work. Serve with fries. This is fast food at home. Even the greatest chefs cheat sometimes. Enjoy! Great chicken you can prepare yourself for this recipe. .Recipe #365053

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 3

1 rotisserie chicken, cooked
2 (14 ounce) cans barbecue sauce, ready to serve
6 hamburger buns

Steps:

  • Open cans and pour sauce in slow cooker or skillet.
  • Remove skin and bones from your chicken.
  • Cut in slices and chunks bite size pieces.
  • Place in sauce.
  • Simmer for 2 hours so that flavours can mingle.
  • Grill your buns.
  • Serve chicken on buns.
  • Serve a container of sauce on the side to dip your chicken on a bun and your fries.

Nutrition Facts : Calories 501.3, FatContent 13.7, SaturatedFatContent 3.7, CholesterolContent 56.7, SodiumContent 1494.1, CarbohydrateContent 74.1, FiberContent 1.8, SugarContent 40.7, ProteinContent 18.1

CURRIED CHICKEN BUNS RECIPE | MYRECIPES



Curried Chicken Buns Recipe | MyRecipes image

Provided by Jim Fobel

Yield 14 appetizers (serving size: 1 bun)

Number Of Ingredients 19

1 package dry yeast
1 tablespoon sugar
? cup warm water (105° to 115°)
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons vegetable oil
1 teaspoon baking powder
Vegetable cooking spray
½ cup dry sherry
½ cup water
1 pound chicken thighs, skinned
1 tablespoon cornstarch
2 teaspoons vegetable oil
½ cup finely chopped onion
2 teaspoons curry powder
2 teaspoons minced peeled gingerroot
1 garlic clove, crushed
½ teaspoon salt
Steamed green cabbage leaves

Steps:

  • Dissolve yeast and sugar in 1/3 cup warm water in a small bowl; let stand 5 minutes.
  • Place flour and 1/2 teaspoon salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture and 2 teaspoons oil through food chute; process until dough leaves sides of bowl and forms a ball.
  • Turn the dough out onto a lightly floured surface. Sprinkle baking powder over surface of dough, and knead lightly (about 2 minutes).
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
  • Combine sherry, 1/2 cup water, and chicken in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from cooking liquid, and let cool. Set aside 1/2 cup cooking liquid, and let cool completely. Discard remaining cooking liquid. Remove chicken from bones, and shred chicken.
  • Combine 1/2 cup cooking liquid and cornstarch; stir well, and set aside. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion; sauté 3 minutes or until tender. Stir in curry powder, gingerroot, and garlic; cook 30 seconds. Add cornstarch mixture; bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in shredded chicken and 1/2 teaspoon salt. Set aside.
  • Punch dough down, and turn out onto a lightly floured surface. Divide dough into 14 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll each portion into a 4-inch circle. Spoon about 1 1/2 tablespoons of chicken mixture onto center of each circle. Bring edges of dough to center, pinching edges together to seal and form a bundle. Cover and let rise 45 minutes or until puffy (dough will not double in size).
  • Line a bamboo steamer with steamed cabbage leaves. Place buns, seam sides down, 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet, and steam buns 15 minutes. Remove buns from steamer.
  • Note: To bake buns, preheat oven to 350°. Place buns, seam sides down, on a baking sheet coated with cooking spray. Combine 1 egg and 1 tablespoon water; brush over buns. Bake at 350° for 18 minutes. Baking will give the buns a crustier texture; steaming makes the dough moister and a little sticky.

Nutrition Facts : Calories 100 calories, CarbohydrateContent 15.2 g, CholesterolContent 12 mg, FatContent 2.1 g, FiberContent 0.8 g, ProteinContent 4.8 g, SaturatedFatContent 0.4 g, SodiumContent 181 mg

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