Cambodian Gluten-Free Chicken Amok Steamed Buns with Spicy Dipping Sauce

Allergens

Soy (Fish Sauce)

Ingredients

• 1 lb ground chicken
• 2 cups gluten
• free rice flour
• 1 cup warm water
• 4 tsp baking powder
• 1/2 cup coconut milk
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 2 shallots, finely diced
• 3 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 cup chopped cilantro
• 1/4 cup lime juice Spicy Dipping Sauce:
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tsp red pepper flakes
• 1 clove garlic, minced
• 1/4 cup chopped cilantro

Instructions

1. Prepare the Chicken Amok Filling: In a pan, heat olive oil over medium heat. Add shallots and garlic, sauté until fragrant. Stir in turmeric, coriander, and cumin, cook for 2 minutes. Add ground chicken, salt, pepper, and lime juice, cook until the chicken is browned and cooked through. Stir in cilantro and remove from heat.
2. Prepare the Steamed Buns Dough: In a large bowl, combine rice flour, warm water, and baking powder. Mix well until a soft dough forms. Knead in coconut milk until the dough is smooth and elastic.
3. Assemble the Buns: Roll out the dough into thin sheets and cut into small circles using a cookie cutter or glass. Place a spoonful of Chicken Amok filling onto each circle, then fold and pinch the edges to seal the buns.
4. Steam the Buns: Arrange the buns on a steaming basket lined with parchment paper. Steam for 15 20 minutes or until the buns are fully cooked and tender.
5. Prepare the Spicy Dipping Sauce: In a small bowl, whisk together fish sauce, lime juice, sugar, red pepper flakes, garlic, and cilantro.

Chef’s Insight

To achieve the perfect texture for the steamed buns, ensure that the dough is well-kneaded and smooth.

Notes

Ensure that all ingredients are fresh and of high quality to create an unforgettable dining experience.