Chinese Chicken Sandwich Food

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

Steps:

• PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
• CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
• ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

CHINESE CHICKEN SALAD

Steps:

• In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
• To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
• Add dressing to salad and toss to coat. Serve and enjoy!

CHINESE STEAMED CHICKEN

Steps:

• Clean the chicken under running water.
• Remove any internal organs (liver, gizzard, heart) in the chicken cavity.
• Rub some coarse salt all over the surface and in the cavity of the chicken. Wash away the salt and drain.
• Apply the fine salt to the surface and the cavity of the chicken. Marinate the chicken overnight.
• Before steaming, apply some rice wine on the surface plus a tablespoon inside the cavity.
• Insert the ginger slices, bashed garlic, and the green section of the scallions into the cavity.
• Steam the chicken for 20 minutes over medium heat (lid-on). Switch off the stove, but do not remove the lid for another 15 to 25 minutes.
• Place the chicken upward to drain the gravy away in the cavity. Cut and serve after the chicken is completely cold.
• Place all the ingredients except the oil in a heat-resisting bowl.
• Heat two tablespoons of cooking oil until near smoking point. Pour the oil over the ginger and scallion. It is now ready to serve.

SLOW-COOKER ASIAN PULLED CHICKEN SANDWICHES

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix broth, 1/3 cup of the hoisin sauce, the ketchup, honey, soy sauce, garlic, 1 tablespoon plus 1 teaspoon Sriracha, the gingerroot and 2 teaspoons sesame oil with whisk. Add chicken; toss to coat. Cover; cook on High heat setting 3 to 4 hours.
• During last 30 minutes of cook time, make coleslaw. In large bowl, beat rice vinegar, sugar, 2 teaspoons Sriracha and 1 teaspoon sesame oil with whisk. Add coleslaw mix; toss to coat. Cover and refrigerate 30 minutes, tossing occasionally.
• Remove chicken from slow cooker using slotted spoon. Remove sauce to another bowl. Place chicken on cutting board. Shred chicken using 2 forks, removing any bits of fat.
• Return chicken and 1 1/2 cups of the sauce to slow cooker. Stir in remaining 2 tablespoons hoisin; decrease to Low heat setting. Cook about 20 minutes or until thoroughly heated.
• Serve on buns; top with coleslaw. Serve with remaining sauce, if desired.

CHINESE CHICKEN CURRY RECIPE BY TASTY

Steps:

• Heat up 2 tablespoons of oil on low to medium heat.
• Sear the chicken until the outside turns golden brown. Season with salt and pepper.
• Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
• Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
• Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
• Add in the peas and curry paste, stir well.
• Serve with rice.
• Enjoy!

CHINESE CHICKEN SALAD

Steps:

• For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
• For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
• Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

CHINESE CHICKEN WRAP

Steps:

• Place the flatbread on a clean, dry surface. Layer the lettuce, broccoli slaw, chicken, oranges and chow mein noodles in a pile, lengthwise, leaving about an inch on either end. Drizzle the dressing over the top of the ingredients. Fold the one inch ends on either side over the filling and then roll the wrap over the ingredients lengthwise to cover. Place sandwich picks into the wrap as needed to keep it closed during transport.

ASIAN CHICKEN SANDWICH

Steps:

• In a medium bowl, toss together cabbage, carrots, lime juice, and soy sauce. Split a baguette lengthwise and scoop out most of the insides, then spread mayonnaise on both sides. Layer bottom half with chicken, cabbage mixture, cilantro and mint. Sprinkle with jalapenos, and place top half of baguette on sandwich. To serve, cut crosswise into 4 pieces.

ASIAN CHICKEN SALAD SANDWICH

Steps:

• 1. Dressing: Cut the veggies into small pieces and put in the food processor with liquids.
• 2. Process until smooth. Set aside.
• 3. Chicken salad: Mix together the ingredients.
• 4. Blend in the dressing. Refrigerate.
• 5. Spoon chicken salad onto crusty bread. Top with Lettuce. Slice and serve.

CHINESE CHICKEN SANDWICH

Steps:

• Place one lettuce leaf inside each pita half.
• In a small bowl stir together remaining ingredients.
• Fill pita halves with mixture. Wrap in plastic wrap and chill.

THE BEST CHOPPED CHINESE CHICKEN SALAD RECIPE

Steps:

• In a small jar with a tight-fitting lid, combine oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Shake vigorously until combined.
• Allow flavors to blend at room temperature while preparing the rest of the salad. Or, refrigerate for up to 4 days.
• In a large bowl, combine the chicken, cabbage, carrots, scallions, and cilantro. Shake the dressing to recombine and pour over the salad.
• Toss until evenly coated. Sprinkle with chow mein noodles and sesame seeds, if using, and serve.

CHINESE CHICKEN SALAD SANDWICHES

Steps:

• Mix dressing of soy sauce, vinegar, oils, ginger, sugar and mustard. Add chicken, onions and pea pods. Toss well. Chill at least 4 hours to blend flavors.
• Fill each roll with lettuce and chicken salad. Sprinkle with sesame seeds.
• Serve with crispy noodles if desired.

CHICKEN SANDWICH SPREAD

Steps:

• Gather the ingredients.
• Mince cooked chicken finely and put in a medium bowl.
• Add 1/4 cup mayonnaise and salt and pepper, to taste. Mix gently. Add extra mayonnaise, as needed, until spread reaches desired consistency.
• If you like, flavor the spread with a no-salt herb blend, a little garlic or onion powder, or a dash of cayenne pepper.
• Spread in between slices of bread and enjoy.