To make the pickled carrots, combine the salt and sugar in a large bowl. Pour over the hot water, followed by the rice wine vinegar, whisking well to combine. Add the carrots and allow to stand for 1 hour to pickle. Drain before using.Split open the baguettes, then spread chicken pâté on one side of the bread. Spread mayonnaise on the other side. Top with shredded chicken, cucumber, spring onion, pickled carrot, coriander sprigs and sliced chilli. Drizzle with Maggi seasoning. Cut into desired portion sizes and serve.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at