Sandwich with homemade pulled chicken

Step 1

Preheat the oven to 180 degrees. Rub the chicken thigh with the ground lemongrass, salt and pepper. Heat 1/2 tbsp sunflower oil per person in a covered frying pan over medium heat and place the chicken thigh skin side down in the pan. Bake on the sheet for 5-6 minutes, flip and bake for a further 2-3 minutes. Bake the demi baguette in the oven for 6 - 8 minutes.

Step 2

Reduce the heat of the skillet with chicken thigh and add 1 tbsp water per person. Cover and bake for a further 12 - 15 minutes. In the last 5 minutes, add the sweet-spicy chili sauce, the soy sauce and 1/2 tbsp soy sauce per person.

Step 3

Halve the cucumber lengthwise. Remove the seed list with a spoon. Cut into thin half moons. Cut the red onion into thin half rings. Remove the seeds from the red pepper and chop finely. Mix the cucumber, red onion and red pepper in a bowl and add per person: 1 tbsp white wine vinegar, 1 tsp sugar and a pinch of salt. Stir occasionally to allow the flavors to infuse.

Step 4

Grate the ginger with a fine grater. Grate the carrot with a coarse grater. In a salad bowl, mix the grated carrot with the grated ginger and mayonnaise. Toss well and set aside.

Step 5

Remove the chicken thigh from the pan when it is cooked. Pull the chicken thigh apart with 2 forks. Mix the chicken thigh pieces back into the pan with the remaining sauce and stir. Top the demi-baguette with the carrot-ginger salad and spoon the chicken on top. Divide the pickled cucumber and red onion over the sandwiches.

Step 6

Divide the sandwiches between plates and serve with the remaining vegetables.