I was given a bottle of organic unfiltered apple cider vinegar as part of the Alce Nero's sponsorship. I didn't really make use of it. Instead, I add 2 TBSP of it into my drinking bottle as I know that apple cider vinegar act as an antioxidant and aids in weight loss. I also usually add apple cider to my salads as well. Other than that, I don't really know what to do with it. Call it a coincident or whatever you want to, I found a crock pot which my mother gave me ages ago in my storeroom; I was in a spring cleaning mood. As I unboxed the crock pot, I remembered my mother used to make apple chicken soup. And I also remembered that apple cider is the main ingredient.
I phoned up my mum and asked for the recipe. Somehow or rather, I can't help but change the whole recipe and make it into my own. I replaced the Chinese herbs with some Western spices. Instead of adding chicken stock, I only use apple cider vinegar as the only liquid ingredient. My mother will be thinking that I must be crazy. Lol! Anyway, as I was cooking the chicken, I kinda improvised along the way and this is how this open faced sandwich is born.
The magic of using a crock pot or slow cooker is that it is able to retain the liquid. It will not dry out the chicken breast or any other kinda meat and you don't have to worry about the dish burning. Maybe I should start using the crock pot more often. I am thinking of BBQ pulled chicken or even teriyaki pulled chicken. Let's see. As for now, I really hope you will give this healthy recipe a try.
(Make 8 tartines)
Red Apple Peeled Cored & Coarsely Sliced Preferably Honeycrisp or Gala, 1
Red Onion Coarsely Sliced, 1
Garlic, 3 Cloves
Chicken Breast Skinless Boneless,Butterflied & Halved, 500g
Alce Nero's Organic Unfiltered Apple Cider Vinegar, 6oz
Smoked Paprika, 1/2 TSP
English Mustard Powder, 1 TSP
Dried Mushroom Powder, Pinch
Sea Salt, 1/2 TSP Adjust To Preference
White Pepper, 1/2 TSP Adjust To Preference
Carrot Shredded, A Handful
Red Chili Deseeded Finely Diced, A Handful
Coriander Coarsely Chopped, A Handful
Alce Nero's Organic Unfiltered Apple Cider Vinegar, 1 TBSP
Roasted Sesame Oil, 1 TSP
Maple Syrup Preferably Grade 'A', 1 TSP Adjust To Preference
Sea Salt, Pinch
Black Pepper, Pinch
Rye Bread / Sourdough, 8 Slices
Alce Nero's Organic Extra Virgin Olive Oil, A Drizzle
Crock Pot / Slow Cooker
Cast Iron Skillet / Pan
Prepare the chicken.
Add apple, onion, garlic, chicken, Alce Nero's apple cider vinegar, paprika, mustard, mushroom, salt and pepper into the crock pot or slow cooker.
*Do not peel the garlic. The shell or skin will protect the garlic from being burnt.*
Cook for 5 to 6 hrs until the chicken is almost falling apart; the chicken can be pulled easily.
Remove the chicken and transfer onto a plate.
Shred the chicken with 2 forks.
Transfer the shredded chicken into a large bowl.
Add in the apple, onion and all the liquid from the crock pot or slow cooker.
Squeeze the garlic outta shell or skin.
Mix to combine well.
Final taste and adjust for seasoning.
Give it a final stir and set aside until ready to use.
While the chicken is cooking, prepare the salad.
In a large bowl, toss all the ingredients together until well combined.
Cover with cling film and set aside in the fridge until ready to use.
Assemble the tartine.
Drizzle Alce Nero's olive oil onto the bread.
Toast the bread in a skillet until lightly browned and crispy.
Transfer the toasted bread onto serving plate.
Spoon the chicken onto the the bread.
Lastly top it off with the salad.