#ewew makes (Kylie Kwong Inspired) Chicken & Iceberg Lettuce Sandwiches

Sandwiches are probably one of the most ideal things to whip up when we want something light for lunch or a nice afternoon snack.  Although this sandwich may not be the easiest to make, it's more than worth the effort and time when you see the end result.

 

This Chicken & Iceberg Lettuce Sandwich is taken from an episode of Kylie Kwong: Cooking with Heart and Soul series that I watched some time ago (and I've not had the need for another chicken sandwich recipe since I saw this one).  The ingredients and timing may not be exactly the same as Kylie's recipe coz I can't quite remember (and I can't seem to find the recipe in her cookbook either)....so, I'm just putting my own spin (and what I can remember) on it here!

Ingredients:

1 whole chicken leg (deboned but with skin on)
1/2 a carrot
1 onion
2 stalks spring onions
1 stalk celery
A few iceberg lettuce leaves
3 cups water
2 tbsp store-bought mayonnaise
4 slices of bread
Butter
Salt, white peppercorns & black pepper

Preparation:

Roughly cut up your carrots, onion, celery and spring onions.

Wash and drain (really well) your iceberg lettuce leaves.  Finely shred your lettuce.

Method:

Bring water to the boil (in a small saucepan) and put in all the vegetables (the aromatics).  Season the stock with a sprinkle of salt and some coarsely crushed white peppercorns.  

 

Let it boil for 5 mins and then lower in your deboned chicken leg (with skin on) into the broth.  [#Tip: The skin keeps the meat moist and gives it more flavour.]

Bring it back to the boil for about 2 mins.  Then, turn off the power, put the lid on and let it steep for 1 hr.  [#Tip: Not boiling the heck out of your chicken keeps it from being dried out.]

 

After it has been steeping for an hr, take the chicken leg out and let it cool.  [#Note: Do not throw away the stock (but strain it) and you can make a soup (on another day) out of the fairly flavourful broth.]

Once cooled, remove the skin and finely dice the chicken meat.  [#Tip: I use the meat of a chicken leg (and not chicken breast) coz I don't fancy dry chicken breast in my sandwich (but you can use chicken breast if you like).  Of course, it takes a bit more work to dice up the chicken leg meat but the end result will prove worthwhile, I assure you.]

 

Mix your diced chicken meat with a good store-bought mayo (although Kylie makes her own fresh mayonnaise...but you don't have to if you don't want).  Season to taste with salt and freshly cracked black pepper.
 

Butter your bread with a spread of your finest butter (this will elevate your simple chicken sandwich and make it more decadent).  Make sure the butter is spread to the edges of the bread.  Place the shredded iceberg lettuce on top of one side of your buttered bread.
 

Put your finely diced chicken meat on top of the shredded lettuce and ensure that it's spread to the edges...no-one likes to bite into a part of the sandwich and find it 'empty'...kekeke!!  Trim off the edges and cut into two.

 

And here's my (Kylie Kwong inspired) freshly made Chicken & Iceberg Lettuce Sandwich that is healthy and light.  The chicken filling is moist and juicy (because of its poaching in a light, aromatic stock), coupled with the crisp iceberg lettuce, makes for a plump sandwich (unlike some of those dried up chicken breast sandwiches we get from the deli).

 

It makes for a delightful afternoon tea snack (or a light lunch) and is great with a cup of hot coffee (or tea).  It's also versatile as a great 'party food' which you can pre-prepare ahead and quickly assemble for your party.

 

Makes 2 sandwiches