Chicken Easy Main

Chicken banh mi with miso mayo and pickles

Name: Chicken banh mi with miso mayo and quick pickles
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: ½ cup (150g) Kewpie mayonnaise; 2 tbs white miso paste; ½ tbs mirin; 4 long crusty bread rolls, halved horizontally (don’t cut all the way through); Leftover cooked chicken, meat shredded, bones and skin discarded; ¼ red cabbage, thinly sliced (we used a mandoline); ½ bunch coriander, leaves picked; 1 chilli, thinly sliced (optional); ½ cup (125ml) rice wine vinegar; 2 tbs sugar; 2 tsp salt; 1 carrot, trimmed, thinly sliced (we used a mandoline); ½ bunch radishes, trimmed, thinly sliced (we used a mandoline)

3 ratings

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Chicken banh mi with miso mayo and quick pickles

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 07, 2018

Use up any leftover chicken with this fantastic banh mi recipe, courtesy of Colin Fassnidge.

½ cup (150g) Kewpie mayonnaise
2 tbs white miso paste
½ tbs mirin
4 long crusty bread rolls, halved horizontally (don’t cut all the way through)
Leftover cooked chicken, meat shredded, bones and skin discarded
¼ red cabbage, thinly sliced (we used a mandoline)
½ bunch coriander, leaves picked
1 chilli, thinly sliced (optional)

Quick pickles

½ cup (125ml) rice wine vinegar
2 tbs sugar
2 tsp salt
1 carrot, trimmed, thinly sliced (we used a mandoline)
½ bunch radishes, trimmed, thinly sliced (we used a mandoline)

Method

1.

For the quick pickles, place vinegar, ½ cup (125ml) water, sugar and salt in a pan over high heat. Bring to the boil and simmer for 1 minute or until sugar and salt have dissolved. Set aside to cool. Place vegetables into a container, pour over cooled pickling liquid and turn to coat. Pickle for 10 minutes or longer if time allows.
2.

Place mayonnaise, miso and mirin into a small bowl and whisk to combine. To assemble, spread mayonnaise on lower half of each roll. Fill each with drained pickles, chicken, cabbage, coriander and chilli (if using), and serve.

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