Chicken and kimchi bao sliders
Bao buns are gaining popularity – this version uses Korean flavours such as gochujang and kimchi.
Heat the oil in a large frying pan and sauté the spring onions, garlic and ginger for 2 minutes. Add the minced chicken and liver and cook for 8–10 minutes, or until the chicken is cooked through. Stir in the sauces, taste and season with salt and pepper.
Steam the bao buns according to the packet instructions. Cut the buns open and fill with the chicken mixture and kimchi. Garnish with the herbs and serve.