Hainanese chicken sando

Method

1. Put water, the poaching portion of the ginger (sliced), the poaching portion of the spring onions (halved) and the salt for this step in a 18 cm · 1.5 L pot and bring to the boil over high heat. Add the chicken; when it bubbles again, lower to low heat and poach for 8 min, then turn off the heat, cover and leave for 10 min so the residual heat finishes the cooking. When the thickest part reaches 75 °C, or shows no pink when cut, lift it out to cool. Keep 2 tbsp of the poaching water.

   Add in this stepBoneless, skinless chicken thighs 240 gFresh ginger 12 gSpring onions 0.9Salt 0.6 tsp

   high heat→low heat

2. Ginger-scallion mayo: finely grate the rest of the ginger, finely slice the remaining spring onions and put them in a dry heatproof bowl with the salt for this step. Heat the oil in a small pan over medium heat for 1 min to about 170 °C (a piece of spring onion sizzles at once) and pour it slowly over; it splutters, so keep your face back. When completely cool, stir it into the mayonnaise.

   Add in this stepFresh ginger 18 gSpring onions 2⅛Salt ¼ tspNeutral oil 1½ tbspMayonnaise 3 tbsp

   medium heat

3. Chilli-lime sauce: pound or blend the chillies (seeded for less heat), garlic, lime juice, sugar, the salt for this step and 1 tbsp of the poaching water until smooth.

   Add in this stepRed chillies 1Garlic cloves 1Lime ½Sugar 1 tspSalt ¼ tsp

4. Slice the cooled chicken 1 cm thick or pull it into chunky shreds and toss with half the ginger-scallion mayo. Shave the cucumber into long thin ribbons with a peeler and press firmly dry with kitchen paper; wet cucumber makes soggy bread.

   Add in this stepCucumber ½

5. Spread one side of each bread slice thinly with butter. Heat a dry pan over medium-low heat, lay the slices buttered side down, two at a time, in 2 batch(es), and toast for 2 min each until golden. Toasting only one side keeps the outside crisp and the inside soft.

   Add in this stepThick milk bread or soft white loaf (2 cm slices) 4Butter, softened 20 g

   medium-low heat

6. Spread the untoasted sides with the remaining ginger-scallion mayo, pile on the cucumber, chicken and coriander, drizzle with the chilli-lime sauce and close with a second slice, toasted side out. Wrap tightly in cling film and leave for 5 minutes to set, then cut in half through the film with a sharp knife and serve cut side up.

   Add in this stepFresh coriander (cilantro) to taste