Tue, 18 September 2018
Serves: 4
Ingredients:
Ingredients for the broth:
· 1 litre beef stock
· 3 tbsp fish sauce
· 1 tsp ground cinnamon
· 1 star anise
· 5 cloves
· 2 inches fresh ginger, peeled and sliced
· 5 cloves of garlic, squashed with the flat of a knife
· 2 shallots, peeled and chopped
· 1 red chilli, descended and chopped
· 2/3 tbsp of brown sugar (to taste)
· Soy sauce (to serve)
Sandwich fillings
· Onion
· Ingredients
· Drizzle of Olive oil
· 1 onion ,peeled and sliced
· 1 tsp Chinese 5 spices
· 2 chicken fillets
· 4 baguettes
Sauce
· 3 tbsp Creme fraiche or Greek yoghurt
· 1 tsp chopped coriander
· Squirt of lime juice to loosen
Dressing
· 2 tbsp sesame oil
· 1 tsp olive oil
· 3 tbsp soy sauce
· Juice of 1/2 lime
Asian slaw
• 1 cup Purple cabbage
• 1/2 carrot ,cut into matchsticks
• 1/2 apple,cut into matchsticks
• 1 tbsp of toasted sesame seeds,save some to garnish
• 1/2 red chilli,finely chopped
Method:
· Put all the broth ingredients in a saucepan, bring to the boil. Reduce the heat for poaching (Gentle bubble at surface).
· Add the chicken fillets reduce and poach for approximately 15 minutes.
· Remove chicken and cut in half to make sure the chicken is cooked and not pink. Allow to cool slightly then with clean hands tear the chicken apart along the grain.
· Pass the poaching liquid through a sieve for a delicious broth. (Can be made the night before and stored in the fridge.)
· Drizzle a hot pan with olive oil. Add the onion. Place a lid on the pan and sweat the onions for 5 mins. Add the spice and cook for another minute. Remove and set aside.
· Mix the ingredients for the Asian slaw together.
· Mix the ingredients for the dressing together.
· Assemble the chicken sandwich by layering the chicken and fillings on half a baguette. Sprinkle with sesame seeds and serve with crème fraiche and a wedge of lime on the side.
