Mr.HARDAYAL SIGH (BCTCA 6th SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.
Ingredients:
- 500 gms Chicken breast boneless
- 100 gms Chicken liver
- 150ml rice vinegar
- 75 gms white sugar
- 50 ml water
- 75 gms carrots
- 75 gms radish
- 75 gms onion
- 15 gms Garlic salt
- 10 ml Soy sauce
- 5 gms black pepper powder
- 1 no French baguette
- 40 gms Mayonnaise
- 50 gms Cucumber
- 50 gms Rocket leaves
- 5 sprigs Coriander leaves
- 2 nos Jalapeño pepper
- 1 no Wedge lime
Method:
- Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
- Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes.
- While vegetables marinate, clean and marinate the chicken breast with salt, pepper, light soy sauce and crushed garlic.
- Grill the chicken breast, turning once, until browned and no longer pink in the centre, about 5 minutes per side. Cool it slightly and cut them into strips.
- Marinate the chicken liver with vinegar, soy sauce, chopped ginger, garlic, salt & pepper. Grill the liver with butter on a pan till it is cooked completely. Puree the liver into pate’ paste. Keep aside.
- Slice baguette in half lengthwise. Pull out the soft centre of the bread, leaving a cavity for the fillings.
- Lightly toast baguette under the broiler, 2 to 3 minutes.
- To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Spread the Chicken liver pate’ over the other side of baguette. Layer chicken on the bottom half of the bread. Top with rocket leaves, cucumber, drained pickled vegetables, coriander leaves, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
- Cut into three 4-inch sandwiches to serve with a spicy sauce.