Mum’s Asian Style Chicken

I was recently visiting my family back in my hometown when my mother surprised me with this recipe. At the beginning I couldn’t believe what I was hearing “I now make a delicious Asian style chicken in a bao bun” she repeated to my shocked face. My mum, my amazing mum, that cooks delicious Spanish food was now playing around with Asian flavours and I had to try it!

“It’s very easy -she said- I was watching this cooking channel the other night and they were making some Asian chicken broth for noodles.” You know my inability to follow recipes, and now, you may also learn where it comes from. My mum, doesn’t follow recipes either, she takes ideas and then adapts them to her liking to the point that it barely resembles the initial recipe at the end.  In my 30 years of life, I have never seen my mother eating noodles, and I wasn’t going to see it now either. Her take on the recipe had nothing to do with that, instead, she had changed it to the point that now it was Asian inspired shredded chicken in a bao bun!

chicken bun
Soft, light, dreamy!

This recipe also works for already cooked chicken leftovers skipping the boiling part.

 Bollo de Pollo or Asian Style Chicken in a Bao Bun:


  • Small Whole Chicken
  • Ginger
  • Red and Green Chillies
  • Lemongrass
  • Garlic
  • Cloves
  • Bay leave
  • Soy Sauce
  • Lime
  • Onion
  • Salt and Pepper
  • Coriander (Or Parsley if you think Coriander tastes like soap)

For the mixture that will go into the bao bun:

  • Mayonnaise
  • Mustard
  • Pickles
  • Spring Onions
  • Boiled eggs (optional)
  • Lamb’s Lettuce or Watercress to decorate

Bao buns can be shop bought. However, if you feel brave enough, you can follow this recipe. It is the best I have seen online and way easier than you would think.


  1. In a pot, combine the whole chicken with every other ingredient chopped roughly. Fill with water and let it cook on a medium-low heat for around 2 and 1/2 hours.
  2. Once cooked, turn the heat off and allow the pot cool down with everything still inside. This way the chicken will be juicy and filled with all the ingredients’ aromas.
  3. Take the chicken and shred it once cooled. Don’t throw the broth, keep it in the fridge for other delicious recipes or freeze it for another time.
  4. In a bowl combine the shredded chicken, mayonnaise, mustard, thinly chopped spring onions, pickles, and boiled eggs in cubes (if any) and mix. If using leftover chicken, add some fresh chopped chillies and a bit of grated ginger for an extra kick.
chicken mixture
Aaaaand mix!

That’s it! Now you can just fill the bao buns and decorate however you like.

What to do with the broth you ask? I made noodles with it the other day. Added some vegetables and boiled rice noodles in the broth itself. It was yummy!



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