GALANGAL CHICKEN BáNH Mì

Galangal Chicken Bánh Mì image

The citrusy aromatics of galangal paired with cilantro and garlic transform an otherwise bland chicken breast into a delicious filling for this bánh mì. Galangal, ginger's zestier cousin, is widely available at Southeast Asian markets and is worth seeking out. The various components of this recipe, such as the pickles and dressing, may be made in advance. The chicken, too, may be marinated a few days ahead of time. When you're ready to eat, simply sear off the chicken and assemble the bánh mì.

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1 1/2 pounds boneless, skinless chicken breast
2 large cloves garlic, peeled
1 bunch fresh cilantro, coarsely chopped (about 1 cup)
One 1 1/2-inch piece fresh galangal, thinly sliced
1/3 cup neutral oil, such as canola, plus more for searing
1 tablespoon fish sauce
1 tablespoon ground coriander
1 1/2 teaspoons sugar
1 teaspoon ground black pepper
1 1/2 cups sugar
1 tablespoon kosher salt
3/4 cup distilled white vinegar
2 medium carrots, sliced into thin matchsticks
1 small daikon, sliced into thin matchsticks
1/4 small white onion, thinly sliced
1/2 cup mayonnaise
1/2 teaspoon Maggi Seasoning
1/4 teaspoon distilled white vinegar
1/4 bunch fresh cilantro, finely minced
Six 8-inch pieces baguette
1/2 English cucumber, sliced into thin matchsticks
Fresh cilantro sprigs, for serving
1 jalapeno, seeded and thinly sliced

Steps:

For the chicken and marinade: Cut each chicken breast into 4 thin slices: Place a chicken breast on a cutting board and press your palm down on top of the breast to prevent it from moving. Position your knife parallel to the cutting board and slice the chicken horizontally in half. Using the same method, divide those breast halves in half again. Each slice should be 1/8 to 1/4 inch thick. Continue with the remaining breasts. Transfer the chicken to a mixing bowl.
Combine the garlic, cilantro and galangal in a mortar (see Cook's Note). Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, coriander, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over the chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.
For the pickles: Combine the sugar and salt with 1 1/2 cups hot water in a mixing bowl. Stir to dissolve the sugar and salt, then add the vinegar, carrot, daikon and onion. Toss to coat the vegetables in the brine, then place a plate on top of the vegetables to keep them submerged in the brine. If there are bits of carrots or daikon left uncovered, wait 10 minutes for them to soften and sink into the brine. The pickles are ready in 1 hour, but will improve the longer they sit in the brine.
For the cilantro dressing: Combine the mayonnaise, Maggi Seasoning, white vinegar and cilantro in a bowl. Stir to incorporate the ingredients.
To cook the chicken: Add a tiny amount of oil to coat a heavy-bottomed skillet set over medium high heat until shimmering but not smoking. Add a few slices of chicken, taking care not to overcrowd the skillet. Sear the chicken until the edges caramelize, about 1 1/2 minutes. Flip the chicken and sear until cooked through, another 1 to 1 1/2 minutes, depending on the thickness of the chicken. Transfer to a plate. Repeat with the remaining chicken.
For the bánh mì: Split each baguette in half, then spread the dressing on the bottom half. Place a layer of cucumber on the dressing, then a layer of pickles. Add a few slices of seared chicken and top with a few sprigs of cilantro and slices of jalapeno before closing each bánh mì.