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Thai Chicken Sliders with a Pacquiao Punch

September 24, 2011

Claire’s Peace Corps Kitchen

This chicken salad is my new favorite dish. Serve it as a sandwich, salad or even just shovel it into your mouth, because you may have that urge. Made with lechon manok it’s quick and easy to assemble and only requires some minor chopping and slicing.

For the chicken salad:

  • 1 lechon manok (rotisserie chicken)
  • 1 bunch green onions (sliced whites & about 2 inches of greens)
  • 1/4 cup+ finely chopped red pepper
  • 1/4 cup + finely chopped fresh ginger
  • 1/2cup chopped roasted & salted peanuts (about (2) 5peso bags)

Dressing:

  • 1/2 tbsp toasted sesame oil (available in any Philippine supermarket)
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1-2 small chillies (how hot can you handle it?!)

For the sliders:

  • Pan de Leche (available at most local bakeries, looks like a dinner roll – baked in small squares you can rip off of from the loaf. Its soft and the perfect size for a slider)
  • Camote tops rinsed and dried
  • Fresh basil – (available at most large public markets & grocery stores. Sometimes you can even find lemon basil if the gastronomy gods bless you with a bit of luck)
  • Sliced tomatoes
  • Mayo? If you feel so inclined…

Preparation:

1. Remove chicken from the bone and shred into a serving dish. Set the carcass outside by your trash for a hungry puppy. It will disappear within minutes.

2. Add chopped green onions, red pepper, ginger and peanuts to the serving dish and mix. Set aside.

3. Put toasted sesame oil, soy sauce and vinegar into a small bowl. Smash the chili(es) in the mixture with the back of a spoon or fork to release the oils. Discard chili(es) into the trash.

4. Mix the dressing thoroughly and drizzle over the chicken salad.  You are now ready for sandwich assembly!

5. Slice your pan de leche in half, add ample amounts of chicken salad, camote tops, tomatoes and basil. CONSUME!

6. Lastly, make this face upon tasting:

Variations:

This dish also makes a fantastic, healthy salad. Instead of dishing it up on bread, serve over a bed of camote tops. These are my favorite salad green at the moment, with all of the purples and greens they are full of lots of good vitamins. Eat the rainbow! If you serve this as a salad you may want to add extra dressing. Other options:

  • Add mint leaves – these are a great accompaniment to the basil or even on their own
  • Slice some roasted red peppers and add them to the salad mixture.
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6 Comments leave one →
  1. September 28, 2011 5:03 pm

    YUMMMMMM! I made this last night with tuna instead of chicken. I’m in love… with this meal and your blog. In addition to an easy, delicious recipe, you’re a really great author. Biggest fan request: What ‘cha got with mongo beans???

    • September 29, 2011 9:19 am

      What a great idea! I’ll have to try that as well. You are so kind with your compliments! Well, it’s funny you mention mongo beans. I’ve got a bag in my pantry, but I haven’t opened it up yet. I like a challenge…I’ll get back to you!

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Trackbacks

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