LEMONGRASS CHICKEN BANH MI SANDWICH

LEMONGRASS CHICKEN BANH MI SANDWICH

BY Pat Tanumihardja of The Asian Grandmother’s Cookbook

INGREDIENTS:

LEMONGRASS CHICKEN

3 stalks lemongrass, smashed and cut into rings
2 tbsp fish sauce
1 tbsp soy sauce
3 tbsp Wholesome Organic Coconut Palm Sugar
4 cloves garlic, chopped coarsely
2 tbsp canola oil
2 1/2 to 3 lbs bone-in chicken thighs (about 8 medium thighs)

SANDWICH

6 -8 baguettes
Mayonnaise or aioli
Vietnamese or Asian pickles
Cilantro
Sliced fresh jalapenos

DIRECTIONS:

LEMONGRASS CHICKEN

Step 1

Debone the chicken and save the bones for making stock.

Step 2

Mix all the remaining ingredients together in a container large enough to hold the chicken. Add the chicken and turn to mix. Marinate for at least 4 hours but no longer than overnight.

Step 3

Preheat the oven to 375°F and roast for 20 to 25 minutes until the skin of the chicken is a bronze color. When cooked, slice each thigh into 1/2 inch thick slices.

SANDWICH

Step 1

To make a sandwich, half a baguette and toast or grill if desired. Spread with a thick layer of mayonnaise and layer with Asian pickles, cilantro or jalapenos as desired.