Sweet and Sour Sandwich

Chinese sweet and sour sauce is incredibly versatile for meat, so for vegetables. It combines sweetness, pungency, sourness and salinity favorably emphasizing the taste of almost any dish. AT in our case, it is a chicken. The recipe is incredibly simple because pre-prepared ingredients are used directly before assembling the dish you only need to prepare the sauce and fry buns. And pickled vegetables can be prepared in advance and stored in fridge adding to other dishes. Share with friends: Time: 1 hour. ten min Difficulty: easy Servings: 2 – 4 Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Sandwich

• 2 tbsp. grilled chicken meat
• 1/4 Art. hoisin sauce
• 1/4 Art. sweet and sour chili sauce
• 2 tbsp. l soy sauce
• 2 tbsp. l Mirina
• 1 tsp chopped ginger root
• 0.5 tsp dark sesame oil
• 4 sweet buns, cut into slices
• Butter toasting buns
• 1 jalapeno pepper, cut into thin slices

Broccoli Pickled Cabbage

• 350 gr shredded white cabbage, broccoli, and carrots Luke
• 1 tbsp. 5% vinegar
• 1/4 Art. Sahara
• 1 tsp salt

Recipes with similar ingredients: grilled chicken, mirin (rice wine), Hoisin sauce, chili sauce, soy sauce, butter bun, gardinier

Recipe preparation:

1. In a small pan, combine Hoisin, chili sauce, soy sauce, Mirin, ginger and sesame oil. Bring to a boil, reduce heat and cook for about 5 minutes. Add chicken and mix.
2. In parallel in a pan with a little creamy fry the buns until golden brown.
3. Spread the chicken between the lower parts of the buns, on top lay a little pickled broccoli (or pickled colored cabbage) and jalapeno slices. Cover the tops of the buns and serve.
   

   Broccoli Pickled Cabbage

   Place chopped vegetables in a medium-sized heat-resistant bowl. in a small saucepan, heat vinegar, sugar, salt and 1 tbsp. water up boiling. Pour the hot vinegar mixture into a bowl of cabbage. Leave to cool on the table. Transfer to container and store in the fridge.