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https://www.lifestylefood.com.au/recipes/26139/caramelised-chicken-banh-mi-with-mushroom-pte

LifestyleFOOD.com.au

Caramelised chicken banh mi with mushroom pâté

These delicious Vietnamese rolls have taken off in Australia in recent years. You may often see them with pork, but this version by Aaron Harvie contains a delicious caramelised chicken. Definitely a dish to serve for a special lunch!

Ingredients

  • Pickled carrot

  • 2 tablespoons brown sugar

  • 3 tablespoons white vinegar

  • 4 tablespoons fish sauce

  • 2 carrots, grated

  • Caramelised chicken

  • 4 chicken thighs

  • 4 tablespoons kecap manis

  • 15 g (½ oz) fresh ginger, grated

  • 2 garlic cloves, crushed

  • Mushroom pate

  • 30 ml (1 fl oz) olive oil

  • 1½ tablespoons butter

  • 400 g (14 oz) mushrooms (I used shiitake and portabella), finely chopped

  • 2 brown shallots, diced

  • 6 thyme sprigs, finely chopped

  • 3 parsley sprigs, finely chopped

  • sea salt and cracked black pepper, to season

  • 30 ml (2 fl oz) white wine vinegar

  • 3 tablespoons chicken stock (use unsalted if store-bought)

  • 4 white, super fresh and crunchy baguettes

  • 4 tablespoons store-bought mayonnaise

  • 1 cucumber, finely sliced lengthways

  • a dash of Maggi seasoning sauce (or soy sauce)

  • 4 red Thai chillies (optional), finely sliced 

  • ½ bunch coriander (cilantro), chopped

  • chilli sauce (optional)

Method

  • 1.

    To make the pickled carrot, place the sugar, vinegar and fish sauce into a mixing bowl and combine. Add the grated carrot into the bowl and mix to combine. Refrigerate for 30 minutes.

  • 2.

    To make the caramelized chicken, place the chicken thighs in a mixing bowl and add the kecap manis, ginger and garlic and mix well. Refrigerate for 30 minutes to marinate.

  • 3.

    To make the mushroom pâté, heat the oil and butter in a non-stick frying pan over medium heat. Add the mushrooms, shallots, thyme and parsley, then season with salt and cracked black pepper and cook until browned on all sides. Add the white wine vinegar and reduce by half, then add the chicken stock and cook until fully reduced. Remove from the heat and leave to cool slightly. Place the mixture in a food processor and blend until smooth. Transfer to an airtight container and store in the fridge.

  • 4.

    Heat the vegetable oil in a large non-stick frying pan over medium heat. Add the chicken and cook until sticky and caramelized on one side, then flip over and repeat. Check to see the chicken is cooked through (cut one in half), then remove from the heat and cut up into bite-sized pieces.

  • 5.

    Cut the baguettes in half and slather one side with mayonnaise and the other in the mushroom pâté. Top with the cucumber slices. Squeeze any excess liquid from the pickled carrot so they are moist but not soaking and place on top of the cucumber. Add the chicken to each baguette. Season generously with the Maggi seasoning and top with Thai chillies and coriander and, for those who like it extra hot, some chilli sauce. Serve immediately.

Notes

For more great recipes by Aaron Harvie,check out his new cookbook, 'A House Husband's Guide', New Holland Publishers RRP $35. Available from all good bookstores or online.

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