Mango Chicken Heroshima
This multilayered sub sandwich uses a 7 ” egg bun , available at KUB Bakery . inthekitchen
����������������� �����������
����������������������� ��������������������������� ���������������� ����������
��������������������� ������������ �������������������� �������������
�������������������� ������������ �����������������
�����������������������
������������������� ��������������� ������������ ���������������
INGREDIENTS Chicken Skewers 2 lbs white chicken breast , ground 1 / 2 lb chicken thigh , ground 1 / 2 tsp salt 1 / 4 cup sugar 1 Tbsp garlic , minced 1 tsp black pepper 1 tsp chilli flakes 2 Tbsp potato starch 1 / 4 cup water 1 Tbsp rice wine vinegar 1 Tbsp canola oil
Pineapple Mango Salsa 1 cup Kesar mango pulp 1 cup crushed pineapple , drained 1 / 4 cup rice wine vinegar 1 tsp salt 1 / 2 cup sugar 1 / 2 mango , cubed 1 / 2 cup corn kernels 1 / 4 cup red pepper , diced 1 / 4 cup yellow onion , diced 2 tsp celery , diced
Ginger Slaw 4 cups cabbage , shredded 1 / 4 cup pickled carrots 1 cup Japanese Kewpie mayonnaise 1 Tbsp sugar 1 tsp salt 2 Tbsp buttermilk 1 tsp fresh ginger , minced
Garnish Japanese Kewpie mayonnaise green onions , sliced black sesame seeds
Heroshima 7 ” egg bun , top sliced chicken skewers pineapple mango salsa ginger slaw garnish
METHOD Chicken Skewers 1 . Combine all ingredients in a bowl . Knead , stir and squeeze until mixture is sticky . Add canola oil and mix . Cover and refrigerate for 3 hours . 2 . Divide the meat mixture into 1 cup portions . 3 . Mold the meat into 7 ” long sausages , and place on 10 ” bamboo skewers . Refrigerate skewers in fridge for 15 min .
Pineapple Mango Salsa 1 . Finely dice mango , red pepper , onion and celery , or pulse in food processor until coarsely chopped . 2 . Add remaining ingredients , and blend together until thick and chunky .
Ginger Slaw 1 . Place shredded cabbage and pickled carrots in a large bowl . 2 . Combine rest of ingredients in a small bowl . Whisk well . 3 . Pour the coleslaw dressing over cabbage and toss well . 4 . Finish with black sesame seeds and green onions .
Assembly 1 . Grill chicken skewers for 6 min per side , until cooked thoroughly . 2 . Fill the bun with ginger slaw . Place skewer in bun . 3 . Spread pineapple salsa on top of skewer . 4 . Finish off with Japanese mayonnaise , green onions and black sesame seeds .
Yield 2 servings
16 ciao ! / aug / sep / two thousand eighteen