NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

cooked chicken, may­on­naise, co­rian­der, cu­cum­ber, pick­led gin­ger, mirin, honey, se­same oil, bread, but­ter, pep­per, cress

Toss 1 cup shred­ded cooked chicken with 2 ta­ble­spoons may­on­naise and 1 tea­spoon chopped co­rian­der leaves. Chill. Peel half a tele­graph cu­cum­ber into thin strips us­ing a potato peeler. Mix with 6 slices of pink pick­led gin­ger, 1 ta­ble­spoon gin­ger juice from the jar, 1 ta­ble­spoon mirin and 1 tea­spoon each liq­uid honey and se­same oil. Stand for 10 min­utes. Lightly spread 10 slices of medium-sliced white bread (crusts re­moved) with but­ter. Spread chicken over 5 slices, top with cu­cum­ber and the gin­ger mix­ture, grind over some pep­per and add a sprin­kling of sprouts or cress. Top with re­main­ing bread. To serve, cut each sand­wich into 3 fin­gers us­ing a ser­rated knife. Makes 15

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