Chinese chicken steamed buns

Steamed buns can be purchased from Asian food stores and some supermarkets.

Ingredients

2 Tbsp	Canola oil
400 g	Minced chicken (Main)
2 ½ tsp	Grated root ginger
2 ½ tsp	Chilli bean paste
2 ½ tsp	Soy sauce
3 cloves	Garlic, crushed
1 small bunch	Coriander
¾ cup	Water
2 tsp	Cornflour
4	Large Chinese steamed buns, or 8 small (Main)
4 Tbsp	Chopped honey-roasted peanuts
1	Medium carrot, spiralised or julienned

Directions

1. Heat the oil in a large non-stick frying pan. Sauté the chicken in batches, pressing with a fork to break up any lumps.
2. Add the ginger, soy sauce, chilli bean paste and garlic. Stir-fry for 1-2 minutes. Reserve about 8 coriander leaves. Chop the remainder and add to the chicken with the water. Simmer for 2-3 minutes. Mix the cornflour and a little water to a paste. Stir into the chicken cooking until thickened.
3. Meanwhile, place the frozen buns in a large steamer. Cook for 10 minutes or until heated through. Split in half and fill with the chicken. Top with the reserved coriander, peanuts and carrot