Burmese Chinese Michetta

Ingredients

The Burmese Chinese Michetta differs from the original Italian Michetta in terms of the filling and the cooking technique. While the Italian Michetta is typically filled with cold cuts or cheese, the Burmese Chinese version incorporates a flavorful Burmese Chinese filling with spices and vegetables. Additionally, the original Michetta is usually baked, whereas the Burmese Chinese Michetta is deep-fried to achieve a crispy texture. We alse have the original recipe for Michetta, so you can check it out.

• 4 Michetta bread rolls 4 Michetta bread rolls
• 250g (8.8oz) chicken breast or tofu, diced 250g (8.8oz) chicken breast or tofu, diced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 cup shredded cabbage 1 cup shredded cabbage
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (substitute with vegetarian oyster sauce for vegetarian option) 1 tablespoon oyster sauce (substitute with vegetarian oyster sauce for vegetarian option)
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Slice the Michetta bread rolls horizontally, leaving one side intact to create a pocket for the filling.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and chopped chili. Sauté for a minute until fragrant.
3. 3.
   Add the diced chicken or tofu to the pan and cook until browned and cooked through.
4. 4.
   Add the shredded cabbage and julienned carrot to the pan. Stir-fry for a few minutes until the vegetables are slightly softened.
5. 5.
   In a small bowl, mix together the soy sauce, oyster sauce, sugar, and salt. Pour the sauce over the chicken/tofu and vegetables in the pan. Stir well to coat everything evenly. Cook for another 2-3 minutes.
6. 6.
   Fill each sliced Michetta bread roll with a generous amount of the chicken/tofu and vegetable filling.
7. 7.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Carefully place the filled Michetta rolls into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
8. 8.
   Remove the Burmese Chinese Michetta from the oil and drain on a paper towel to remove excess oil.
9. 9.
   Serve hot and enjoy the crispy and flavorful Burmese Chinese Michetta!

Treat your ingredients with care...

• Michetta bread — If Michetta bread is not available, you can substitute it with any soft bread rolls or buns of your choice.
• Vegetarian option — Replace chicken with tofu for a vegetarian version of this dish.
• Vegetables — Feel free to add or substitute vegetables according to your preference. Bell peppers, bean sprouts, or mushrooms would make great additions.

Tips & Tricks

• For an extra kick of heat, add a few drops of chili oil to the filling mixture.
• Make sure the filling is well-drained before filling the Michetta rolls to prevent them from becoming soggy.
• Serve the Burmese Chinese Michetta with a side of sweet chili sauce or soy sauce for dipping.

Serving advice

Serve the Burmese Chinese Michetta as a main course accompanied by a fresh salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds or chopped green onions on top of the Burmese Chinese Michetta before serving. This adds a touch of color and texture to the dish.