Pulled chicken Bánh Mì

Pulled chicken Bánh Mì

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 550 kcal
, Fat: 15 g
, Carbohydrate: 64 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pulled chicken

4 chicken thighs
1tsp salt
1tbsp peanut oil
4dl chicken bouillon
2tbsp oyster sauce
2tbsp ketchup
10g preserved ginger, finely chopped
1bunch coriander, 3/4 finely chopped, 1/4 roughly torn, set aside


4 baguettes (approx. 100 g each)
½ radish, thinly sliced
½bunch radish, thinly sliced
1 carrot, cut into thin strips
1 lime, use only the juice (produces approx. 50 ml)
1 red chilli pepper, cut into thin rings
¼tsp sea salt
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How it's done

Pulled chicken

Salt the chicken. Heat the oil in a frying pan. Brown the chicken over a medium heat for approx. 3 mins. on each side. Pour the stock and oyster sauce into the pan and bring to the boil. Reduce the heat, cover and braise for approx. 1 hr., add more water if necessary. Remove the chicken, pull away the meat using two forks, keep warm. Reduce the liquid to one quarter of the amount, stir in the ketchup, ginger and coriander, mix with the chicken.


Cut open the baguettes lengthwise but do not slice all the way through. Fill the baguettes evenly with the pulled chicken. Top with the daikon, radish and carrots. Drizzle with the lime juice, top with the remaining coriander and chilli pepper, season with salt.


Peeling ginger

Peeling ginger

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