The best sammy ever. YUM!
For those of you who regularly follow the blog you might have picked up on my love for light, fresh, Asian-inspired flavours and styles of cooking. Continuing this theme, in this recipe I combine a classic combination of chicken and leek, made famous by the Scots and their Cock-a-Leekie Soup, and a street food favourite, the Vietnamese Bánh mì. Tweaking the fillings in Bánh mì is not an original concept, but my version features lemongrass and ginger poached chicken, chilli, leek, chervil, and a ginger mayo. For anyone looking for an excellent sandwich for lunch – it’s tough to beat.
300g free range chicken breast
1 stick lemongrass
A thumb sized piece of ginger
1 large leek, trimmed, rinsed in cold water to remove dirt, sliced
1 long red chilli, deseeded and thinly sliced
½ cup chervil
¼ cup good quality whole egg mayonnaise
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