Buns with marinated chicken and cucumber

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Ingredients

For rolls:

• 60 g of unsalted butter;
• 7 g dry yeast;
• 225 ml of water;
• 500 g of wheat flour;
• ¹ / ₂ teaspoon baking powder;
• ¹/₂ teaspoon baking soda;
• 1 teaspoon of salt;
• a little olive oil.
  
  

For filling:

• 100 g + ¹/₂ teaspoon of sugar;
• ¹/₂ teaspoon black pepper peas;
• 2 badges stars;
• sea ​​salt - to taste;
• 1 kg of chicken fillets;
• 1 cucumber;
• 50 ml of rice vinegar;
• a small bunch of green onions;
• 1 chili pepper;
• a bunch of watercress.
  
  

Preparation

Buns are best done the day before cooking. For this, melt the butter. Put the yeast in a saucepan with warm water and leave for a couple of minutes. Add to the yeast flour, baking powder, soda, salt and melted butter. Knead the dough, place in a greased bowl, cover it with something and put it in a warm place for a couple of hours.

After the dough is doubled, place it on the flour-padded surface. Divide in half and use your hands to make a cylinder from each ball. Cut the cylinders into 10 pieces. In the end, you will get 20 buns. Cover them and leave for another 30-45 minutes.

Then roll the dough into oval buns about 12 cm long and lay them on the baking sheet covered with parchment. Grease the chopsticks with olive oil, put them across the sides of each cake and fold the buns in half. Cook them for a couple of 10-12 minutes. Allow the buns to cool, cover and leave overnight.

In addition, you need to marinate chicken for the night. In a glass dish, mix 100 grams of sugar, pepper, tubules and salt. Put the chicken there and pour water. Cover and refrigerate overnight.

Transfer the chicken along with the marinade on a baking tray, cover with foil and bake in a preheated oven to 150 ° C for 2.5-3 hours, until the meat is soft. Then lay the chicken and cook the marinade in a frying pan over medium heat for 20-25 minutes until it thickens. Remove from heat and add to it chicken, cut into 5 pieces 1 cm thick, and mix.

Cut the cucumbers into thin slices and place them for a while in a cup of hot water mixed with a teaspoon of sugar and vinegar.

In the meantime, brown the chicken in a frying pan over high heat for 5-10 minutes, until it is covered with a crusty crust. Then cut each piece into quarters.

Warm the buns for a couple to soften them. Put them into chicken, cucumbers, chopped green onions, watercress and chili.

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