November 12, 2013

Happycall Pan Recipe | Lemongrass Chicken & Mushroom Pate Batard

In an attempt to replicate Nam Nam's baguette, the batards are lightly toasted with mushroom pate, before adding strips of lemongrass chicken, cucumber and carrots. Garnish with chinese parsley for a citrus overtone.

2 batards
1 boneless chicken thigh
Mushroom pate, sliced into chunk
2-3 stalks of lemongrass, used the white parts, sliced thinly
1 cucumber, remove skin and core, cut into 5mm thickness strips
1 small carrot, remove skin, cut into thin strips
1 stalk chinese parsley
1 tsp brown sugar
1 tsp cornflour mixed with 3 tbsp water

Marinating chicken thigh:
  1. Stab meat with a fork to tenderise it (Not skin side).
  2. Marinate for 3 hours with lemongrass slices, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1 minced garlic.
  1. Heat up Happycall pan till very hot.
  2. Without using oil, lay your chicken thigh skin down onto the pan.
  3. Switch to small fire throughout the entire cooking
  4. Cover the lid.
  5. Fry for about 1-2 min until skin turned browned.
  6. Turned to fry the other side.
  7. Cover and fry for 4-5 mins until fully cooked.
  8. Add brown sugar and stir to dissolve in gravy
  9. Add cornflour water to thicken the gravy.
  10. Switch off fire.
  11. Using a scissor, cut the chicken thigh into strips.
  12. Stir to coat with gravy.
  13. Set chicken aside.
Serving with the batard:
  1. Preheat the oven to 180 degrees.
  2. Using a scissor, cut the batards into half.
  3. Cut the opening to stuff the fillings.
  4. Slice the mushroom pate.
  5. Lay them into the bread.
  6. Switch off the oven's heat.
  7. Leave the batard in the oven for 5 mins to toast them lightly.
  8. Remove from oven.
  9. Stuff the chicken, cucumber and carrot strips into the batards.
  10. Garnish with chinese parsley.
  11. Served immediately.
  • Lightly toast your batards to make it warm, not crunchy … else you will have a good jaw workout eating those bread!
  • When eating batards with fillings, hold it up and eat like you are bitting ice cream off the ice cream cones.