so, this wasn't the post i was planning on writing today - but this is one of those discoveries that is just so flavorful and delicious - packed with the bright crunch of the pickled carrot and daikon, the creamy mildness of the avocado, and rich savoriness of the meat - that i had to immediately bump everything else to share it with you.
this, my friends, is a banh mi breakfast sandwich. the fantastic thing about it is so much can be made in advance and in quantity, you can throw this together in under ten minutes anyday and get out the door.
the amounts given here are for one serving but this scales up well, so please do as needed!
1 boneless, skinless chicken thigh
pickled carrot & daikon (do chua)
1 carrot, peeled and julienned
1 daikon radish, peeled and julienned
1 1/4 cups white vinegar
1 cup warm water
1 tsp salt
2 teaspoons + 1/2 cup sugar
putting it all together
1 english muffin, sliced and toasted
1/2 avocado, sliced
2 tbsp mayo
1/4 tsp sugar
1/2 tsp sriracha
dash of rice vinegar
preheat at oven to 400. season the thighs with salt and pepper. roast on foil for 30-40 minutes, until internal temp reads 160. rest. shred.
put carrot and daikon in bowl and sprinkle with salt and 2 tsp sugar. knead them for 3-5 minutes, as the water gets 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 dissolved. pour over vegetables in container. chill at least 24 hours.
toast English muffin, mix sriracha, sugar, vinegar, and mayo and spread on muffin. layer with avocado, cucumber, fried egg, and do chua.
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