Ingredients
For the pulled chicken
- 10 buns
- 1250 g pulled chicken
- 500 g sweet-and-sour pickles
- 25 g Bresc Thai red curry
- 50 g hot chilli sauce
For the sweet-and-sour pickles (1 k)
- 5 large carrots
- 500 g bean sprouts
- 5 red pointed peppers
- 1½ white cabbage
- 3 l table vinegar
- 1.5 l water
- 1000 g sugar
- 10 g salt
- 250 g Bresc Ginger puree
- salt and pepper to taste
- 75 g Bresc Thai yellow curry
For the sauce
- 500 g Bresc Alioli limón
- 1 1/2 bunch coriander, chopped
- 25 g Bresc WOKchilli
- 25 g Bresc Lemongrass puree
- 25 g Bresc Ginger puree