Chicken and Mashed Potato Thick Sandwich
Supermodel Slimming Water

A satisfying, sugar-controlling brunch sandwich featuring marinated chicken breast, creamy black pepper mashed potatoes, thick rolled egg omelette, and fresh vegetables.

Ingredients

• 3 slices toast
• 1 chicken breast
• 2 eggs
• 2 potatoes
• 1 carrot
• 1 cucumber
• to taste lettuce
• to taste meat floss
• 1 tsp garlic powder
• 1 tsp white pepper powder
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Orleans marinade
• 1 tsp chili oil
• to taste black pepper powder
• 2 tbsp mayonnaise
• to taste egg yolk sauce
• to taste mustard seeds
• 1 snow pear
• 1 apple
• to taste pure water

Instructions

1. 1Boil potatoes and carrots

   

   Place cubed potatoes and carrots into a pot of water on the stove and boil until completely tender and cooked through.

   Tip: Cut the vegetables into even sizes so they boil uniformly.
2. 2Slice the chicken breast

   

   Place the raw chicken breast on a dark cutting board and slice it into thin pieces using a cleaver.

   Tip: Slicing against the grain makes the chicken tender.
3. 3Season the chicken

   

   Add garlic powder, white pepper powder, light soy sauce, oyster sauce, Orleans marinade, and chili oil to the sliced chicken inside a metal container.

   Tip: Measure the sauces evenly to ensure balanced flavor.
4. 4Marinate the chicken

   

   Thoroughly mix the sliced chicken and seasonings together by hand in the metal container to ensure the marinade coats every piece.

   Tip: Let the chicken marinate for at least 15 minutes before cooking.
5. 5Slice the cucumber

   

   Slice fresh cucumbers on a red cutting board to prepare the vegetable layers for the sandwich.

   Tip: Slice them thinly so they fit well inside the sandwich layers.
6. 6Crack the eggs

   

   Crack two eggs into a metal bowl to prepare them for cooking the thick rolled omelette.

   Tip: Ensure no eggshells fall into the bowl.
7. 7Cook the egg omelette

   

   Crack two eggs into a bowl, beat them thoroughly, and pour the mixture into a heated frying pan to cook into a thick rolled omelette, then set it aside.

   Tip: Pour the egg mixture evenly to ensure an even thickness across the omelette.
8. 8Fold the omelette

   

   Use a spatula to gently fold the cooked egg layer in the pan, forming a thick and layered rolled omelette.

   Tip: Fold while the top is still slightly soft so the layers stick together nicely.
9. 9Stir-fry the marinated chicken

   

   Transfer the previously sliced and marinated chicken breast pieces into the hot frying pan and stir-fry continuously until completely cooked through.

   Tip: Keep the heat at medium to cook the chicken evenly without burning the marinade.
10. 10Check boiled vegetables

    

    Test the boiled potatoes and carrots by piercing them with a knife to ensure they are fully tender before proceeding to mash them.

    Tip: The knife should slide smoothly through the center of the largest potato piece.
11. 11Season the mashed potato mixture

    

    Add black pepper powder and mayonnaise directly into the cooked and softened potatoes and carrots, preparing them to be mashed into a creamy consistency.

    Tip: Adjust the amount of mayonnaise gradually to achieve your preferred creamy texture without making it too runny.

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Frequently Asked Questions