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Shredded Chicken Sandwich, Chilli Jam Mayo, Viet Slaw

07.10.16

INGREDIENTS

Chicken

800g Chicken Breast (Skin on)

50ml KNORR CONCENTRATED LIQUID STOCK

Viet Slaw

20 g Coriander

20g Vietnamese Mint

20g Shallotts

20g Carrott Shredded

3g KNORR LIME POWDER

Chilli Jam Mayo

200g HELLMANN'S REAL MAYONNAISE

40g KNORR THAI SWEET CHILLI JAM

300g Lettuce (Shredded)

10 Brioche or Milk Buns (Halved)

METHOD

Chicken

  1. Char grill chicken breast. Finish roasting in the oven until cooked through.
  2. Remove the skin and deep fry until crispy, chop into small pieces.
  3. Shred the chicken with a fork and add KNORR CONTRATED LIQUID STOCK, set aside for use.

Viet Slaw

  1. Combine coriander, mint, shallots and carrots together, season with KNORR LIME POWDER.

Chilli Jam Mayo

  1. Combine HELLMANS REAL MAYONNAISE and KNORR THAI SWEET CHILLI JAM together.

To Serve

Grill the buns and all all the ingredients, including lettuce and chopped chicken skin for crunch, serve with assorted vegetable crisps and lime salt.

CHEFS TIP For a touch of chilli, add some fine sliced fresh jalapenos.

 

 

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