hotdogsoup

Sweet and Sour and Hot Chicken Sandwiches

In Sandwiches on July 30, 2010 at 12:57 am

Delightful, yet shoddily photographed

Hey, I know it’s been a long time since I rapped at ya. I am still recovering from Monday night. I got to see Sir Paul McCartney play a 35-song-set. It was loaded with Wings and Beatles songs. I clapped my already wrecked hands blue. It was awesome. Tonight is the first I’ve felt like cooking. I have been getting take-out and now I feel a bit sickened and bloated. So tonight I am going to make one of my FAVORITE sandwiches. Inspired by a sliders recipe by Rachel Ray. Again. I know, it ain’t hip to dig RR. She’s probably a republican and she and I probably would not hang out. Still, the bitch can cook. Her version uses chicken thighs, which is quite wonderful, and I don’t enjoy dark meat. From chickens. I adapted this one by swapping out the thighs and upping the heat factor. Otherwise this is all her. The slaw part really just hits you in the right places. It is highly regarded by others as well as myself that the cucumber ties the sandwich together. I think Rachel is a genius. Try these and you’ll agree. I swear. I am so gay for Rachel Ray. Fifties gay. Not Noah’s Arc gay. I’m rambling now. Go eat!

Recipe:

4 chicken breasts cut through in half so they are thin.
4 French Rolls

Sauce:

1/2 Cup Sriracha
1/4 Cup Agave Nectar
1 TBS garlic paste
1/2 TBS ginger paste (or 1 inch fresh)
3 TBS Toasted sesame oil
1/4 Cup Rice Wine vinegar
1/4 Cup Soy sauce

Blend the ingredients in a blender or use a hand blender.

Slaw: I bust out the mandolin for this one.

Napa cabbage, shredded
1 small red onion, very thinly sliced
2 large cloves garlic, very thinly sliced
1/2 cup of pickled ginger, thinly sliced
A couple or three jalapeno peppers, very thinly sliced
3/4 cup rice wine vinegar
1/4 cup tablespoons Sriracha hot sauce
1/4 cup agave nectar

Sandwich Toppings:

Sesame seeds
Scallions
Sliced Cucumber

In a small saucepan heat the vinegar, sugar and hotsauce in on medium-high until it simmers. Pour over the shredded veggies and toss. Put this in the refrigerator for a couple of hours to gather mojo.

Heat grill to medium high. Grill chicken on one side for a few minutes or until it gets grill marks. Baste with sauce. Flip, repeat until sauce is gone and the chicken is cooked through.

Serve the chicken with sesame seeds, topped with slaw, garnished with the scallions. I put the cucumbers on the bottom part of the roll to keep it from getting soggy. I don’t usually serve them with anything. Because in all likelihood you will eat two.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: