Bao bread stuffed with rocket salad and squab stew

3 h 20 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Asian cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Squab 0.4 kg
Red onion 0.25 kg
Honey 0.025 kg
Soya sauce 0.025 l
Basil 10.0 g
Ginger 5.0 g
Coriander 5.0 g
Table salt 10.0 g

For the squab stew:

  • Separate the thighs and wings of the squab, reserving the breasts.
  • Prepare a dark poultry stock with the carcasses of the poultry.
  • Season the thighs and wings with salt and pepper, flour and brown in hot oil.
  • Add the diced red onion and brown for 5 minutes.
  • Add the honey and freshly grated ginger.
  • Cover with the stock without covering completely and leave to stew covered until the meat is tender and reduced.
  • Add the soy sauce at the end of the cooking, the stew should be dry.
  • Remove the bones by crumbling the meat and keep the stuffing warm.

For the bao bread.


  • Open the bao bread rolls with a serrated knife without slicing them completely.
  • Season and sauté the breasts cut into strips.
  • Stuff with rocket and put the pigeon stew and the breast strips on top.
  • Sprinkle with fresh chopped coriander and close the small roll and serve.
  • Optionally, you can toast the bao in a frying pan to give it a crunchy touch.
Nutritional information (1 portion)
Fiber 5.11 g
Saturates 3.37 g
Monounsaturated fatty acids 9.53 g
Polyunsaturated fatty acids 2.87 g
Cholesterol 72.01 mg
Calcium 137.13 mg
Iron 2.59 mg
Zinc 0.59 mg
Vitamin A 193.24 ug
Vitamin C 31.98 g
Folic acid 100.51 ug
Salt (Sodium) 1820.27 mg
Sugars 12.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.