CHICKEN BANH MI SLIDERS

PREP: 20MINS | COOK: 10MINS | SERVES: 8

INGREDIENTS

8 BAKE-AT-HOME WHITE DINNER ROLLS

1 TBSP VEGETABLE OIL

SALT AND PEPPER, TO SEASON

450G CHICKEN THIGH FILLETS, TRIMMED

120G PÂTÉ

1 CARROT, PEELED INTO RIBBONS

1 LEBANESE CUCUMBER, PEELED INTO RIBBONS

1/2 CUP S&W SPICY SRIRACHA WHOLE EGG MAYONNAISE

2 GREEN SHALLOTS, THINLY DIAGONALLY SLICED

2 LONG FRESH RED CHILLIES, THINLY DIAGONALLY SLICED

1 CUP FRESH CORIANDER SPRIGS

METHOD

1 / PREHEAT THE OVEN TO 220°C/200°C FAN FORCED. PLACE THE BREAD ROLLS ON A BAKING TRAY. BAKE FOR 5–8 MINUTES OR UNTIL GOLDEN AND CRISP. SET ASIDE TO COOL SLIGHTLY.

2 / MEANWHILE, HEAT THE OIL IN A CHARGRILL PAN OVER MEDIUM HEAT. SEASON THE CHICKEN AND COOK, TURNING, FOR 8–10 MINUTES OR UNTIL GOLDEN AND COOKED THROUGH. TRANSFER TO A PLATE TO COOL. THINLY DIAGONALLY SLICE THE CHICKEN.

3 / CUT THE ROLLS DOWN THE MIDDLE, TAKING CARE NOT TO CUT RIGHT THROUGH. SPREAD WITH THE PÂTÉ. FILL THE ROLLS WITH THE CHICKEN, CARROT, CUCUMBER, MAYONNAISE, SHALLOT, CHILLI AND CORIANDER.

NOTE: THE CHICKEN CAN BE PREPARED A DAY AHEAD. STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE.

2018-05-03T06:05:11+00:00