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.
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
- Stab meat with a fork to tenderise it (Not skin side).
- Marinate for 3 hours with lemongrass slices, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1 minced garlic.
- Heat up Happycall pan till very hot.
- Without using oil, lay your chicken thigh skin down onto the pan.
- Switch to small fire throughout the entire cooking
- Cover the lid.
- Fry for about 1-2 min until skin turned browned.
- Turned to fry the other side.
- Cover and fry for 4-5 mins until fully cooked.
- Add brown sugar and stir to dissolve in gravy
- Add cornflour water to thicken the gravy.
- Switch off fire.
- Using a scissor, cut the chicken thigh into strips.
- Stir to coat with gravy.
- Set chicken aside.
Serving with the batard:
- Preheat the oven to 180 degrees.
- Using a scissor, cut the batards into half.
- Cut the opening to stuff the fillings.
- Slice the mushroom pate.
- Lay them into the bread.
- Switch off the oven's heat.
- Leave the batard in the oven for 5 mins to toast them lightly.
- Remove from oven.
- Stuff the chicken, cucumber and carrot strips into the batards.
- Garnish with chinese parsley.
- 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.