This started out with the purpose of being entered into a burger cooking competition, it morphed as the process got on. Initially, I started out with the rough concept of making a large chicken sausage fattie, which would then be smoked and added to a sandwich. I also decided to go with some home made bread, largely because I didn't happen to buy some bread.
Step one was to marinate some chicken. This started with some aromatics, consisting of green garlic, ginger, green onions, lemon grass, kaffir lime leaf, bay leaf and cilantro. This was added and slightly muddled with 1/8 cup of my usual Red Boat fish sauce, 1/8 cup soy sauce and 1 tablespoon of sesame seed oil. This was allowed to marinate for 8 hours, then chopped and lightly processed in a food processor to create a chunky mix for making into a sausage.
Step two was to julienne up some carrots, daikon and salt them down. Then a thorough rinse and a dunk in a pickling solution of 1/4 cup rice wine vinegar, 3 tablespoons Red Boat fish sauce and 1 tablespoon each of Bragg's Amino and Tamari. Then I added 1 teaspoon of smoked salt and one of sugar. This is essentially a quick sugar pickle. A Persian cucumber was also sliced into 6 spears, then dunked into a similar pickle, minus the fish sauce and adding another 1/2 teaspoon sugar sauce and 1/8 cup cider vinegar. Here is a shot of the finished pickles in place.
2 stalks green garlic, chopped
1" length of ginger, roughly 1.5 tablespoons
3 stalks green onions. chopped
1 lemon grass, just the tender center stalk
kaffir lime leaf, 2 or 3
bay leaf, 2 or 3
roughly 1/8 cup cilantro
1/8 cup Red Boat fish sauce
1/8 cup soy sauce
1 tablespoon of sesame seed oil
I like to muddle the ingredients for the marinade lightly just to get everything bruised. Then add the marinade to what amounted to 1.5 lbs of chicken.