• 2 tbsp vegetable oil
• 2 celery stalks, diced
• 1 onion, finely diced
• 2 garlic cloves, chopped
• 1 tbsp grated ginger
• 500 g (1 lb 2 oz) boneless skinless chicken thighs, chopped
• 2 tbsp hot chilli sauce
• 100 ml (3½ fl oz) hoisin sauce
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp tomato paste (concentrated purée)
• steamed Bao buns

Pickled Carrot Slaw

• 2 carrots, julienned
• 3 tbsp rice vinegar
• 1 tsp salt
• 1 tsp caster sugar

• finely chopped green part spring onions (scallions), to serve

Place the pickled carrot slaw ingredients in a bowl and mix together. Refrigerate, covered, until serving.

In a large frying pan, heat the vegetable oil. Add the celery, onion, garlic and ginger. Season well and sauté for 10 minutes until soft and golden.

Place the chicken in a food processor. Purée for 1–2 minutes until it is finely minced, When the vegetables are soft, add the chicken and sauté until browned, about 5 minutes.

Add all the remaining ingredients, apart from the buns, along with 2 tablespoons water and cook for about 10 minutes until the sauce thickens.

Just before serving, drain the pickled carrots.

Serve the chicken mixture in the bao buns topped with the carrot slaw and spring onion.