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Ria and Matt Wilson share this recipe that makes pan de sal buns from scratch, for a chicken sandwich that's out of the ordinary. For more on Ria and Matt Wilson, see California French (and Filipino) Cuisine Goes WILD.
Pan de Sal
1 tablespoon sugar
1 tablespoon yeast
2.5c ap flour
4.5c whole wheat flour
2 tablespoons salt
-Heat milk with the tablespoon sugar until warm, just above body temperature
-Add yeast and stir. Let sit a few minutes until bubbly.
-Add egg and whisk together.
-Gather last four ingredients.
-Slowly add liquid to the dry ingredients, mixing well
-Turn out onto a floured surface and knead for about three minutes.
-Place in a large oiled bowl and cover. Keep in a warm spot and allow to rise for about an hour or until doubled in size.
-Weigh out 4 1/4oz portions and roll into balls. You should end up with 15 balls. Place into greased 20 3/4" x 12 3/4" and allow to proof again for about an hour or until doubled in size.
-Place in preheated 350F oven and bake for about 30 minutes.
-Allow to cool.
2 bunches lemongrass, trimmed
4oz ginger, peeled
4 garlic cloves
2 thai chilis
2 tablespoons salt
2c neutral oil
-Cut lemongrass, ginger and shallots into small pieces and blend with the other ingredients into a smooth paste.
-This is enough marinade for 10 lb boneless chicken.
-Preheat fryer oil to 375.
-Dredge chicken first in seasoned buttermilk, then seasoned flour, and fry until cooked through. Remove from fryer and season lightly.
-Cut pan de sal buns in half and toast both sides.
-Slather bun with mayo and add fried chicken. Top with pickles of choice and enjoy!