I am trying to use up the contents of my freezer at the moment as it so desperately needs defrosting that I have to excavate things out of it with a chisel. Yesterday I unearthed a pack of frozen bao that I'd bought in the oriental supermarket (on Summerland Street, for Exeter folk), and a whole Piper's Farm chicken, which turned out to be a match made in heaven. Bao are Chinese steamed, rice flour buns which are filled with meat or vegetables. You can buy them frozen or, if you're feeling adventurous, try making them yourself - here's a recipe from BBC Good Food.
I roasted the chicken and, half way through cooking, removed the skin (optional) and basted it liberally with char siu sauce - a Chinese barbecue sauce which is usually served with pork, but works well with other meats. The Lee Kum Kee brand is the most authentic-tasting I've found, so you can imagine my giddiness when I found it in the Tesco clearance section recently for just seventy pence a jar - madness!? I may have got a leeeetle bit carried away by buying a whole box of them - especially as they need to be eaten by July.
The buns take ten to twelve minutes to steam from frozen, and I served them with the chicken, which I'd shredded, and some chopped cucumber, spring onions, coriander, mint, more char siu sauce, and also some hoisin sauce as the bambinos love it on everything, and it works just as well if you can't get hold of char siu. The baos disappeared in minutes, with bambina requesting that we have EXACTLY THE SAME meal tomorrow.