Rabbit Mantao with Tom Yum Chicken Salad - Nak Makan Apa?
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Rabbit Mantao with Tom Yum Chicken Salad

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Try this delicious Rabbit Mantao with Tom Yum Chicken Salad recipe this Chinese New Year and your dish will definitely be a popular pick among your loved ones.

50min
5 Servings
Ringkas - Easy
~400kcal/serving*

*Nutrient Calculation Reference: USDA, Malaysian Food Composition, Singapore Energy & Nutrient Composition of Food and Product Label.

Nak Makan Apa|December 29, 2020

Ingredients

Needed for this recipe:
Knorr Kiub Pati Tom Yam
Knorr Kiub Pati Tom Yam
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  • 2 pcs Chicken breast
  • 2 tbsp Cooking oil

For chicken marinade:

For salad:

  • 1 Carrot, thinly sliced
  • 1 Japanese cucumber, thinly sliced
  • 1 Onion, thinly sliced
  • ½ Knorr Kiub Pati Tom Yam
  • 3 pcs Kaffir Lime leaves, thinly sliced
  • 2 sprigs Coriander leave, chopped
  • 2 tbsp Lime juice

For mantao:

  • 255 g Pao flour
  • 15 g Corn flour
  • ¾ tsp Yeast
  • 60 g Sugar
  • 155 ml Milk
  • 1 tbsp Oil

Nutritional tips

Add more fresh vegetables such as lettuce in the salad to increase your daily vegetables intake.

Steps

1

Lightly pound the chicken with a mallet and marinate for 30 minutes.

2

For mantao, mix all ingredients in a bowl and mix to form a dough. Then, knead until dough is smooth. Let dough to rest for 45 minutes. Divide dough into 8-10 portions and shape into a rabbit. Place onto a piece of parchment paper. Set aside to proof for 30 minutes and steam for 10 minutes.

 

3

For salad, mix all ingredients until well combined.

4

Heat up oil in a frying pan, pan fry chicken until cooked. Set aside to cool and slice into small pieces.

5

To serve, halve the rabbit mantao. Place a few slices of chicken and followed by some salad on half of a mantao. Lastly, cover with the other half of the mantao.

 

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