Ingredients
Cucumber Pickle
1/2 cup rice vinegar
1 teaspoon salt
1/4 cup white sugar
2 cucumbers, peeled, seeded, and cut in thin strips
2 carrots, peeled and grated
2 scallions, white bulb and 2 inches of the green part, cut in circles
3 small chili peppers, seeded, finely chopped
2 tablespoons chopped peanuts, crumbled
Asian Style Stir-Fried Chicken
1 pound sandwich, cut in strips
2 teaspoons finely chopped fresh ginger
6 cloves garlic, crushed
1 chili pepper, seeded, chopped
1/2 cup chopped shallots
1/4 teaspoon fish sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
juice of 1 lemon
juice of 1 lime
4 tablespoons hoisin sauce
1 tablespoon unsalted butter
1 tablespoon sesame oil
6 French rolls, cut about 2/3 of the way through, hot dog roll style
cilantro leaves, parsley leaves, or oregano leaves, for garnish
Preparation
Cucumber Pickle: In a small saucepan, bring the rice vinegar to a low boil. Dissolve the salt and sugar in the hot rice vinegar. Allow to cool. Put the cucumber slices, grated carrot, scallions, chili peppers, and peanuts in a small bowl. Pour the vinegar mixture over the cucumber mixture. Cover and refrigerate.
Chicken: Marinate the chicken strips in the ginger, garlic, chili pepper, shallots, fish sauce, soy sauce, sesame oil, lemon juice, lime juice, and hoisin sauce, for about one-half hour in refrigerator, if possible. When ready to cook, stir-fry in butter, sesame oil, and the marinade. Stirring chicken constantly, allow most of the moisture to evaporate until the chicken is thoroughly cooked and the liquid becomes a thick sauce. When ready to serve, cut the French rolls about 2/3 of the way through, hot dog style. Layer the cucumber pickle with the chicken strips in the French rolls. Garnish with parsley or cilantro sprigs (rinsed of sand and patted dry).
