Chicken Bánh mì burger
Ingredients for 2 burgers: 2 buns
For the chicken: 4 drum sticks - 2 Tbsp hoisin sauce (or bbq) - 1 Tbsp liquid honey - 1 Tbsp light soy sauce - 1 Tbsp Chinese wine or Sherry - 10g caster sugar - 1/2 tsp Chinese 5 spice mix - 1 big pinch salt
For the runny egg: 1 egg
For the sour mayonnaise: 2 Tbsp mayonnaise - 1 Tbsp lime juice - zest 1/4 lime - 1/4 finely grated fresh ginger
For the pickled veggies: 1 small bowl shredded carrot (large shreds) - 1 small bowl finely sliced white cabbage - 1 small bowl finely sliced cucumber - 1 large pinch coarse salt - 1 Tbsp rice vinegar - 1 tsp caster sugar - 1/4 tsp finely grated fresh ginger - chili pepper, finely sliced (optional)
For the herb salad (if you don’t have small leaves, take large ones and roughly chop them): 20 small leaves mint - 20 small leaves coriander - 20 small leaves Thai basil - 1 scallion, finely sliced
Start preparing the chicken. Completely bone it (or ask your butcher to do it for you).
Mix all the other ingredients for the chicken in a dish.
Place your chicken, skin side down, and brush with the sauce. Roll your pieces of chicken into a sausage like shape and tie with thread, as if you were making paupiettes.
Place the chicken in the marinade and set aside for at least 1 or 2 hours (but overnight is really best).
Cook in the oven, preheated at 210°C/410°F for 18 to 20 minutes, depending on the size of your chicken. Let cool down and cut into slices 1cm thick.
Prepare the egg. Bring water to the boil in a saucepan. When it starts to boil, put the egg. Let cook for just 6 minutes. Take it quickly out of the boiling water and put it in a large bowl of ice cold water. Let completely cool down.
Once cold, it can wait overnight.
Make the mayonnaise. Mix all the ingredients of the sour mayonnaise in a bowl. You can also make that the day before. Just make sure you cover it with cling film (film touching the surface of the sauce to avoid oxydation).
Prepare the pickled veggies. Mix all the veggies in a colander. Add the salt and mix again. Let drain for about 15 minutes. Mix the vinegar with the salt, ginger, and chili if you want to add some. Pour over the veggies.
Make the herb salad. Mix all the herbs in a bowl.
Toast your buns.
Now you can finally put up your Bánh mì burgers.
place the 2 buns in front of you and start with a little mayo, half of the herb salad, chicken, pickled veggies, some more mayo, 1/2 egg each, the rest of the herbs and a pinch of salt.