Ingredients
To marinate the chicken.
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Lime 20 g
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Chicken breast, skinless 600 g
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Water 100 ml
To prepare the cucumber pickle.
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Cucumber 300 g
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Rice vinegar 200 ml
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Caster sugar 100 g
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Red Chillies 5 g
To build the burger.
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Coriander 50 g
Preparation
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To marinate the chicken.
- Cut the chicken into 60g thin escalope's.
- Combine, the KNORR BLUE DRAGON Satay concentrated sauce with the lime juice and water to make a fairly thick marinade.
- Place the chicken into the marinade and leave for the flavours to infuse for a minimum of 1 hour prior to use.
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To cook the chicken.
- Take the chicken out of the marinade, and place onto a hot grill basting the chicken with any remaining marinade until the chicken is cooked.
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To prepare the cucumber pickle.
- Bring the vinegar and sugar to the boil in a suitable pan.
- Finley dice the red chilli and add to the vinegar.
- Reduce the vinegar by about a quarter.
- Cut the cucumber into thin slices on a mandolin.
- Remove the reduction from the heat and allow to cool to room temperature.
- Place the sliced cucumber into the pickle juice.
- Use are required.
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To build the burger.
- Cut the mini brioche in half and lightly toast.
- Place a portion of HELLMANN'S Mayonnaise onto the base bun.
- Add a portion of coriander, then the cooked chicken.
- Top the chicken with a portion of pickled cucumber, and finally, top with the bun lid.
