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carrot daikon salt sugar white vinegar water chicken chicken thigh salt sriracha sugar mayonnaise avocado cucumber egg cilantro
Viewed: 59 - Published at: 2 years agoIngredients
- For the Do Chua:
- 1 carrot, peeled and julienned
- 1 daikon, peeled and julienned
- 1 teaspoon salt
- 1/2 cup plus 2 teaspoons sugar, divided
- 1 1/4 cups white vinegar
- 1 cup warm water
- For the chicken and assembly:
- 1 boneless, skinless chicken thigh
- Salt and pepper, to taste
- 1 English muffin, halved
- 1/2 teaspoon Sriracha
- 1/4 teaspoon sugar
- 2 teaspoons mayonnaise
- 1/2 avocado
- 1/4 cup cucumber, julienned
- 1 egg, fried
- 1 tablespoon cilantro leaves
Method
- Preheat the oven to 400° F. Season the chicken thighs with salt and pepper. Roast on a foil-lined baking sheet for for 30 to 40 minutes, until internal temperature reads 160° F. Set aside.
- Place the carrot and daikon in a small bowl and sprinkle with the salt and 2 teaspoons of sugar. Massage them them for 3 to 5 minutes; the water will get pulled out and they soften. Press and rinse under cold water. Place in a quart container and, in a separate bowl, combine the remaining ingredients until the sugar is dissolved. Pour over the vegetables in the container. Allow to chill for at least 24 hours.
- Toast the English muffin, and mix the Sriracha, sugar, and mayonnaise. Spread the mixture on muffin, then layer it into a sandwich with the avocado, cucumber, fried egg, cilantro, and do chua to taste. Save the rest of the do chua for another use.
