Ingredients
For the pulled chicken
- 4 buns
- 500 g pulled chicken
- 200 g sweet-and-sour pickles
- 10 g Bresc Thai red curry
- 20 g hot chilli sauce
For the sweet-and-sour pickles (1 k)
- 2 large carrots
- 200 g bean sprouts
- 2 red pointed peppers
- ½ white cabbage
- 1 l table vinegar
- 0.5 l water
- 400 g sugar
- 4 g salt
- 100 g Bresc Ginger puree
- salt and pepper to taste
- 30 g Bresc Thai yellow curry
For the sauce
- 200 g Bresc Alioli limón
- 1/2 bunch coriander, chopped
- 10 g Bresc WOKchilli
- 10 g Bresc Lemongrass puree
- 10 g Bresc Ginger puree