Ingredients:

400g boneless chicken thighs, or pork neck steaks

1 large fresh baguette, cut into 4

Mayonnaise

½ cucumber, cut into batons

1 large green chilli, finely sliced

Fresh Coriander (Cilantro)

Maggi Seasoning Sauce (sub: light soy sauce)

Optional Extra: Chicken liver pâté

Pickled Carrots:

2 large carrots

½ cup white sugar

1 cup white rice vinegar

½ TSP salt

Marinate:

2 TBSP light soy sauce

2 TBSP fish sauce

2 TBSP brown sugar

2 stalks lemongrass (outer skins removed), finely minced

2 garlic cloves, finely minced

½ TBSP sesame seed oil

1 TBSP cooking oil

Salt and ground white pepper, a pinch of each

METHOD:

1. Thinly shred the carrots using either a mandolin or by hand. In a pot, heat up the sugar, vinegar, and salt until the sugar dissolves. Leave to cool then pour over the carrots. Leave to pickle overnight, or for at least a couple of hours. 
2. If using pork, slice the meat thinly across the grain. If using chicken, leave the thighs whole. In a mixing bowl, combine all the marinate ingredients. Add the meat and mix well. Leave to marinate for as long as possible – preferably overnight, or for at least a couple of hours.
3. Heat a griddle pan till just smoking, lay the marinated meat in a single layer onto the pan. Leave to sear for 2 minutes, then flip the meat over for another couple of minutes, or until the meat cooks through and is slightly charred. Place the cooked meat in a bowl and leave to one side to rest.
4. Spread the mayonnaise on both sides of the baguette, the sprinkle over a few drops of Maggi Seasoning Sauce/light soy sauce over the mayo. Optional: spread a generous amount of chicken liver pâté on one side of the baguette (on top of the mayonnaise).
5. Divide the meat between the 4 sandwiches. If using chicken, cut the meat into medium bite-sized chunks.  
6. Top with the pickled carrots, sliced chilli, coriander and cucumber.
7. Place the top half the baguette over the sandwich and give it a light squish to help the favours meld.