serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
On a recent trip to Melbourne, a chef friend took me to Khanh Nguyen's restaurant, Aru, where we had their roasted chicken with ginger, sourdough bread miso, and confit garlic. I went home to Sydney that night and had dinner at my parents' place, where Mum had made a pickled Chinese cabbage from Tokyo Cult Recipes by Maori Murota. Later in the week, I was inspired to combine these flavours with a humble deli chook and a jar of garlic jam from the deli.
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Deli Delights
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Watch The Full Episode Here
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Ingredients
For the pickled cabbage
- ¼ Chinese cabbage
- 4 cm piece kombu
- 2 cm x 3 cm piece ginger
- ½ lemon
- 2 tsp coarse salt
- 1 tsp soy sauce
For the sandwich
- 4 slices fresh sourdough bread
- 4 tsp garlic jam
- 4 tsp white miso
- ½ deli chicken, roughly shredded and warmed up in the microwave
- 2 tbsp pickled sushi ginger
Pickling time: 2 hours
Instructions
- To make the pickled cabbage, cut the cabbage leaves crossways into three, then lengthways into 4 cm pieces. Cut the kombu into 2 cm squares. Peel and slice the ginger very thinly.
- Using a sharp knife, remove the zest from the lemon, then slice the lemon zest into thin strips. Juice the lemon. Combine the pickle ingredients in a large ziplock bag and eliminate any air. Seal the bag, massage from the outside and refrigerate for at least two hours before using.
- Spread half the bread slices with the garlic jam, then the other half with the white miso. Top half the bread slices with the warmed chicken, then the pickled ginger and then top with a second slice of bread. Slice the sandwiches, then serve with the pickled cabbage.
Note
• The pickled Chinese cabbage can be kept in the fridge for two days.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
On a recent trip to Melbourne, a chef friend took me to Khanh Nguyen's restaurant, Aru, where we had their roasted chicken with ginger, sourdough bread miso, and confit garlic. I went home to Sydney that night and had dinner at my parents' place, where Mum had made a pickled Chinese cabbage from Tokyo Cult Recipes by Maori Murota. Later in the week, I was inspired to combine these flavours with a humble deli chook and a jar of garlic jam from the deli.
Stream free On Demand
Deli Delights
