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Chinese chicken sandwich ... an East-West meal.

Asia and the West unite in this stylish sandwich. Cured in salt and fragrant spices, chicken for the filling bakes to moist succulence. A choice of Chinese or Western breads and condiments lets diners tailor each sandwich to taste.

The sandwich is prepared in two steps. Start the simple curing process on the chicken at least a day before you serve; rub breast or thigh pieces with salt, sugar, and spices, then chill overnight. Next, bake the chicken briefly, then slice it to serve with assorted breads and spreads.

Look for the unfilled Chinese baked or steamed buns at Asian bakeries, or use more readily available soft dinner rolls. The hoisin sauce and Chinese five spice can be found in many supermarkets and Oriental groceries.

Chinese Chicken Sandwich

Dry-cured chicken (directions

follow)

About 1 tablespoon salad oil

Condiments (suggestions follow)

16 Chinese baked or steamed buns or any soft dinner rolls, split in half

Place dry-cured chicken in a single layer in a 10- by 1 5-inch baking pan and brush lightly with salad oil. Bake in a 350[deg] oven until no longer pink in thickest part, about 20 minutes for breasts, 20 to 30 minutes for thighs. Let cool. Slice thighs or breasts crosswise into 1/2-inch-thick pieces.

Arrange chicken and condiments on a platter and in bowls. Offer bread from a basket. Let guests assemble sandwiches as they like. Makes 16 sandwiches; allow 2 per person. Makes 8 servings.

Per sandwich without condiments: 327 cal; 27 g protein; 9. 2g fat; 32 g carbo.; 552 mg sodium, 9 7 mg chol.

Dry-cured chicken. Combine 1 tablespoon Chinese five spice (or 1/2 teaspoon each ground allspice, crushed anise seed, ground cinnamon, ground cloves, andground ginger), 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon pepper. In a glass, ceramic, or stainless steel bowl, coat 2 pounds skinned and boned chicken thighs or breasts with the salt mixture; cover and chill overnight.

Thoroughly rinse chicken under cold running water, rubbing lightly to release salt; drain and pat chicken dry (cover and chill up to I day, if desired).

Condiments. Offer about 1/2 cup each hoisin sauce, Dijon mustard, mayonnaise, thinly sliced green onion, and cilantro (coriander) sprigs; 3 large oranges (peel and white membrane cut off, fruit sliced crosswise); and 16 small iceberg lettuce leaves (rinsed and crisped).
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:May 1, 1989
Words:392
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