Mango Chicken Heroshima

Mango Chicken Heroshima

This multilayered sub sandwich uses a 7” egg bun, available at KUB Bakery.

INGREDIENTS

Chicken Skewers
2 lbs white chicken breast, ground
1/2 lb chicken thigh, ground
1/2 tsp salt
1/4 cup sugar
1 Tbsp garlic, minced
1 tsp black pepper
1 tsp chilli flakes
2 Tbsp potato starch
1/4 cup water
1 Tbsp rice wine vinegar
1 Tbsp canola oil

Pineapple Mango Salsa
1 cup Kesar mango pulp
1 cup crushed pineapple, drained
1/4 cup rice wine vinegar
1 tsp salt
1/2 cup sugar
1/2 mango, cubed
1/2 cup corn kernels
1/4 cup red pepper, diced
1/4 cup yellow onion, diced
2 tsp celery, diced

Ginger Slaw
4 cups cabbage, shredded
1/4 cup pickled carrots
1 cup Japanese Kewpie mayonnaise
1 Tbsp sugar
1 tsp salt
2 Tbsp buttermilk
1 tsp fresh ginger, minced

Garnish
Japanese Kewpie mayonnaise
green onions, sliced
black sesame seeds

Heroshima
7” egg bun, top sliced
chicken skewers
pineapple mango salsa
ginger slaw
garnish

 

METHOD

Chicken Skewers

1. Combine all ingredients in a bowl. Knead, stir and squeeze until mixture is sticky. Add canola oil and mix. Cover and refrigerate for 3 hours.

2. Divide the meat mixture into 1 cup portions.

3. Mold the meat into 7” long sausages, and place on 10” bamboo skewers. Refrigerate skewers in fridge for 15 min.

Pineapple Mango Salsa

1. Finely dice mango, red pepper, onion and celery, or pulse in food processor until coarsely chopped.

2. Add remaining ingredients, and blend together until thick and chunky.

Ginger Slaw

1. Place shredded cabbage and pickled carrots in a large bowl.

2. Combine rest of ingredients in a small bowl. Whisk well.

3. Pour the coleslaw dressing over cabbage and toss well.

4. Finish with black sesame seeds and green onions.

Assembly

1. Grill chicken skewers for 6 min per side, until cooked thoroughly.

2. Fill the bun with ginger slaw. Place skewer in bun.

3. Spread pineapple salsa on top of skewer.

4. Finish off with Japanese mayonnaise, green onions and black sesame seeds.

Yield 2 servings

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