Next-Level Chicken Sando: Citrus-Miso Magic Meets Fresh Mediterranean Crunch

Bites MD.

Citrus-Miso Poached Chicken on Rustic Artisan Baguette with Mediterranean Garden Medley  Delicately shredded chicken, enveloped in a velvety emulsion of Japanese mayonnaise, white miso, Dijon mustard, and fresh lemon zest, elegantly layered atop a hand-shaped baguette crafted from type 00, whole wheat, and bread flours. Accompanied by a vibrant garden medley of cucumber, cherry tomatoes, yellow bell pepper, and parsley, lightly dressed in extra virgin olive oil and red wine vinegar.  https://www.youtube.com/watch?v=eEMWGEEdteo

Transcript

00:00Hi, welcome back to BitesMD. Today I'm going to show you how to make a chicken

00:03sandwich with a Japanese twist to it. It's going to be very bright and citrusy,

00:08umami flavor, and with some herbs.

00:15I got here some chicken stock that I made. I'm just going to de-sharp this chicken. I made the

00:19chicken stock with like multiple onions, carrots, celery, some stallions, and some chili peppers.

00:26After I strain it, I like to strain it one more time to the fine mesh.

00:31And then we'll bring this back to a boil and then we can store our stock. We're going to add some

00:39Japanese mayo. Japanese mayo is extremely rich because they use egg yolk compared to the North

00:47American mayo. We'll add a tablespoon miso, tablespoon deijon mustard, we'll add some paprika,

00:55or zest a lemon. When you're zesting lemon, careful not to get the white part

01:03grind as it gives it a bitter taste. Add some lemon juice.

01:14I'm not adding any salt in here because the miso is quite salty.

01:25We'll let this sit and marinate for about 30 minutes.

01:30Soaking the onions in ice cold water will help reduce the pungency of the onion.

01:35We'll add some grape or cherry tomatoes, cucumbers, some yellow peppers,

01:45and some other red onions, finely chopped parsley, olive oil, a splash of red wine vinegar,

01:54salt, and freshly squeezed lemon juice.

02:13So I'll give it a back to you all please look at the clan music industry.

02:19So we'll do this also starts us al chain of seminole.

02:21We'll we'll leave this in about 37 minutes.

02:2311 governess I'm ready to go for$Core too much smaller.

02:27So we're gonna walk into najseed君loos 35 minutes.

02:30So I'm ready to pump it.

02:31So I'm ready to put a big hel iste aufba which you can get...

02:33But now I'm ready to pump it off.

02:33Cool?

02:34It's it's 50 minutes.

02:36See you Google.

02:37So wait, I'll be prest our final calendar.

02:39Some people gonna get the exact same place.

04:10Feel free to add butter or mayonnaise more if you want to since I'm trying to be healthy

04:29right now.

04:30I'm not going to add any more.

04:32I have here a Chinese pear that is extremely fragrant.

04:36Oh yay!

04:37All for me!

04:38Should I eat now?

04:39Yes, you should eat now.

04:40Can I eat everything?

04:41Yeah.

04:42Should I start in a certain order?

04:44Yeah, start with the sandwich first.

04:46Mmm.

04:47Mmm.

04:48Mmm.

04:49Mmm.

04:50Should I get a fork for this or should I just eat with my hands?

04:51Mmm.

04:52Mmm.

04:53Mmm.

04:54Mmm.

04:55Mmm.

04:56Mmm.

04:57Mmm.

04:58Mmm.

04:59Mmm.

05:00Mmm.

05:01Do I get a fork for this or should I just eat with my hands?

05:06Mmm.

05:07Mmm.

05:08Mmm.

05:09Mmm.

05:10Mmm.

05:11Mmm.

05:12Mmm.

05:13Mmm.

05:14Mmm.

05:15Mmm.

05:16Mmm.

05:17Mmm.

05:18Mmm.

05:19Mmm.

05:20Mmm.

05:21With my napkin are we on a budget?

05:32Mmm.

05:33Mmm.

05:34napkin, are we on a budget?

05:43You're supposed to comment about the food

05:45And delicious

05:49I like warm sandwiches because they feel filling and delicious at the same time

05:55That's perfect

05:59One day I'll learn how to use a fork

06:01Mmm, this is really good actually

06:13Very crispy and refreshing

06:16Try the pear, this is Yulong Hong pear

06:22It's a very unique pear

06:31Mmm, this is really good

06:37It's not as sweet as I thought it would be but somehow it adds to the flavour of it

06:44Great job, Somali Rihanna

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Transcript

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