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Lemon grass chicken

  • Chicken thighs 5 x
  • Garlic bulbs 2 x
  • Stalks lemongrass 2 x
  • curry powder 3 tsp
  • Fish sauce 2 tbsp
  • Vegetable oil 4 tbsp
  • Dried chilli flakes 2 tsp

Pickled carrots and daikon

  • White Wine Vinegar 400 ml
  • Sugar 200 g
  • Carrots, peeled and shredded 250 g
  • Daikon, peeled and shredded 250 g
  • Salt 1 tbsp

Before serving

  • Small baguettes 10 x
  • Pork pâté 300 g
  • Coriander 20 g
  • Red chilli peppers, sliced lengthwise into 1/8-inch-thick pieces 2 x
  • Light Soy sauce 10 tsp
  • Mayonnaise 10 tbsp
  1. Lemon grass chicken

    • Slice the chicken in stir-fry slices.
    • Finely chop the garlic and slice the lemon grass stalks thinly. Mix with the curry powder, the fish sauce, 2 tablespoons of oil and the chili flakes, making a marinade.
    • Pour over the chicken and leave to marinate for 30 minutes.
    • Heat up a wok. Add 2 tablespoons of oil and wait until it starts smoking. Add your chicken thighs and move around to prevent them from sticking to the wok. Once browned on all sides, toss a couple of times and take off the heat.

  2. Pickled carrots and daikon

    • Combine vinegar, sugar and salt in a saucepan over medium heat.
    • Once sugar and salt have dissolved, remove from the heat, add carrots and daikon and stir to coat in pickling mixture. Let stand until carrots have slightly softened. Drain and set aside.

  3. Before serving

    • Slice the baguettes open.
    • Spread 1 tablespoon of mayonnaise on each baguette side.
    • Fill with pâté (if using), chicken thigh, pickle, cilantro leaves and sliced chilis. Sprinkle each sandwich with soy sauce.

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