When I was child, I remember my father taking my sister and I on our first trip to China. During our holiday my dad had a business meeting he had to attend so he left us on our own for a few hours. My sister thought it would be fun to go out and get a snack so we decided to explore the streets of Beijing. We found a stall selling bing, which are flakey unleavened flatbreads topped with sesame. They were so tasty and I will always remember the toasty aroma of the freshly cooked bing. For week #53 of
's steemit sandwich contest I thought I would make the sesame bing turn it into a sandwich.
Ingredients
- bing (canola oil, flour, salt, sesame seeds)
- chicken salad (chicken breast, scallions, hoisin sauce, Sriracha sauce, soy sauce, scallions, toasted sesame oil, mayonnaise, carrots, and pickled ginger)
- cilantro
- cabbage slaw (cabbage, carrots, rice vinegar, and salt)
To make the chicken salad, I marinated the chicken breast in hoisin, Sriracha, soy sauce, scallions, and toasted sesame oil. Then I baked the chicken in the oven. Once the chicken is cool, I diced it and added some mayonnaise, grated carrots and some chopped pickled ginger. This chicken salad is really flavorful. It's salty, spicy, sweet and bit tangy. It's perfect for this flatbread.
What makes this bread unique is the dough is made with just water, then it is rolled out into a rectangle shape. The dough should be around 1/2" thick. The roux is spread over the top.
The dough is rolled up like a jelly roll and cut into pieces. Each piece is rolled into a log. The log is folded into thirds and the process is repeated again. The rolling and folding creates the layers in the dough, making the dough light and flakey. The dough is then dipped into sesame seeds and rolled out. The flatbread is cooked stove top in a frying pan.
To finish this sandwich, I split the bread in half. The outside of the bread is super crispy and flakey. Inside, it is soft and chewy.
I stuffed the bread with the chicken salad and added some cilantro because I like the freshness and flavor it adds to this dish. I wanted more crunch and acidity to this sandwich so I dressed some thinly sliced cabbage with rice wine vinegar plus some salt and added it to the flatbread.
Now it's time to eat. Thank you
for another week of sandwich fun.