for 4 person

Pulled chicken

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

Baguettes

4	baguette (approx. 100 g each)
½	radish, thinly sliced
½ bunch	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
¼ tsp	sea salt

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.

Baguettes

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.

Show complete recipe