Serves 4
This is such a delicious way to use up the leftovers from a roast chicken. Packed with punchy flavours and freshness. Use the best quality bread you can find.
Ingredients
3 cups leftover roast chicken, torn into large bit-sized pieces
Pickled carrots
¼ cup water
¼ cup rice wine vinegar
2 tbsp sugar
¼ tsp salt
Pinch of red chilli flakes
2 medium carrot, julienned
Marinade
1 piece lemongrass
2 tbsp olive oil
2 tbsp fish sauce
Zest of 2 limes
2 tsp sugar
1 garlic clove, finely diced
1 large red chilli, deseeded and finely chopped
Olive oil for sautéing
To serve: Baguettes, cucumber slices, large handful fresh coriander, fresh red chilli (if desired)
Method
- Mix together the ingredients to pickle the carrots: water, rice wine vinegar, sugar, salt and chilli flakes. Stir until the sugar and salt are dissolved. Add the carrot. Leave to pickle for at least 30 minutes and up to 3 days.
- Cut 1cm from the top and 2cm from the bottom of the piece of lemongrass. Slice lightly lengthwise to help remove the tough outer layer. Dice as finely as possible. Whisk together with the other marinade ingredients. Add the chicken and toss well. There is no need to leave this to marinate as the cooked chicken will absorb the flavours well. Heat 2 tablespoons of oil in a sauté pan over a medium heat. Drain any excess marinade from the chicken. Add the chicken to the hot pan and cook for roughly 2 minutes until well heated through.
- While the chicken is heating, slice open the baguettes and drain the pickled carrot.
- Fill the bread with the hot chicken, pickled carrots, sliced cucumber and fresh coriander leaves. Add fresh chilli if desired. Serve immediately.
