Chicken and Pickled Veg Baguettes
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 170 g chicken breast, (sliced)
- • 1 tbsp lime juice
- • 1 tbsp dark soy sauce
- • 1 tbsp white granulated sweetener
- • 2 tsp fish sauce
- • 2 garlic cloves, (peeled and crushed)
- • 22 g carrot, (peeled and cut into matchsticks)
- • 30 g radish, (finely sliced)
- • 20 g cucumber, (finely sliced)
- • 2 tsp rice wine vinegar
- • 2 tsp Mirin
- • salt and pepper, (to taste)
- • 4 petit pain rolls, (approx. 40g each, sliced in half)
- • 2 tbsp lightest mayonnaise
- • 1 tsp sriracha sauce
- • 4 g fresh coriander, (roughly chopped)
Preparation Steps
To a small bowl, add the soy sauce, lime juice, fish sauce, sweetener and garlic. Add the chicken and stir to combine. Add the chicken to the fridge and leave to marinate for an hour.
While the chicken is in the fridge, make the pickle. Add the carrot, cucumber and radish to a bowl, pour over the rice vinegar and Mirin, and season with a little salt and pepper. Cover and leave to one side until ready to assemble.
Set a frying pan onto a medium heat and add the sliced chicken. Cook for 10-12 minutes, until the chicken is cooked through and no pinkness remains.
Mix the mayonnaise and sriracha together and spread a little onto the top and bottom of the petit pain rolls.
Add the chicken to each roll and pile on the pickled vegetables. Finish with a little chopped coriander and serve.