Lightly pound the chicken with a mallet and marinate for 30 minutes.
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.
For salad, mix all ingredients until well combined.
Heat up oil in a frying pan, pan fry chicken until cooked. Set aside to cool and slice into small pieces.
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.