Usher in Chinese New Year with an iconic dish: Peking Bao. This celebrated recipe comes from acclaimed Dutch chef Julius Jaspers, who developed it in collaboration with Lee Kum Kee—the gold standard in Asian sauces.
"Peking Bao is one of China's most beloved dishes and the very first I prepared for my restaurant," says Jaspers. "Superbly crispy roasted duck, glazed in Lee Kum Kee Hoisin Sauce, tucked into fluffy steamed buns—like a gourmet hamburger with meat, garnishes, and irresistible sauce."
Ingredients (serves 6)
- 6 baos
- 240g tender Beijing duck leg
- 90ml Lee Kum Kee Hoisin Sauce
- 60g sweet-and-sour cucumber
- 2 spring onions, sliced
- 2 tablespoons crispy fried onions
- 40ml Japanese mayonnaise
- 1 tablespoon Lee Kum Kee Chili Garlic Sauce
- Salt and pepper
Preparation
- Roast the duck in its own fat (add goose fat if needed) until the meat nearly falls off the bone. Season with salt and pepper.
- Cool the duck and shred the meat off the bones.
- Steam the baos in a steamer.
- Warm the shredded duck in a pan and toss with Lee Kum Kee Hoisin Sauce.
- Thinly slice cucumber (use a mandoline or sharp knife) and quick-pickle in water, sugar, star anise, garlic, and cinnamon.
- Mix Japanese mayonnaise with Lee Kum Kee Chili Garlic Sauce; transfer to a piping bag.
- Halve each bao. Fill bottoms with warm duck and extra hoisin. Top with pickled cucumber, spring onions, and crispy onions. Finish with chili-garlic mayo.
- Serve immediately for peak crispiness and flavor.
