1 piece (boneless, filleted) of Crispy Fried Chicken, about 200g (you can buy this fresh from any Western food stall. Chong’s preference is from ShihLin Taiwan Street Snacks)
3 leaves of Romaine Lettuce
1 firm Tomato
2 slices of Rye Bread
For Peanut Dressing:
About 8 tbsp Satay Sauce
Olive Oil (a drizzle)
1 tbsp Honey
Salt to taste
Potato chips for garnish.
Wash and dry Romaine lettuce and tomato with kitchen towel. Cut tomato in half and slice into 1/4 or 1/2 inch pieces.
Spread margarine on the slices of bread, followed by 1-2 tbsp of peanut sauce on one slice.
Place 1 or 2 leaves of Romaine on top of the peanut sauce. If you are using 2 leaves, place them in opposite directions to “spread out the crunch”.
Add tomato slices, followed by the chicken fillet.
Spread peanut sauce to your liking, and top with other slice of rye bread.
Halve the sandwich and arrange on a plate. Serve wtih potato chips.
To make the peanut sauce, add honey, olive oil to peanut sauce and stir well. Add salt to taste.