Trampó salad with
spelt and sweet onion
40 mins. Easy.
Spicy chicken bao with
PURPLE GARLIC
2 deboned chicken thighs
Soya sauce
Natural Sweeties purple garlic
Mirin
Grated ginger
Sesame oil
1 guindilla pepper
1 spring onion
Bao bread
- Cut the chicken thighs into cubes.
- In a bowl, mix the soya sauce, grated purple garlic, mirin, grated ginger and a drizzle of sesame oil.
- Add the chicken and let it marinate for 1–2 hours in the fridge.
- Heat a pan and cook the chicken until it is golden and juicy.
- Steam the bao bread, fill it and add some slices of guindilla pepper.
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