KECAP MANIS CHICKEN WRAPS
Chook gets a second look in rice wrappers
SERVES 4- 6
1.8kg whole chicken 1/3 cup (80ml) kecap manis 4 rice paper wrappers 1 carrot, shredded 1 cup (80g) shredded purple cabbage 1/3 bunch coriander leaves 1 Lebanese cucumber, sliced 50g snow pea sprouts Sweet chilli sauce to serve Preheat oven to 160°C (fan-forced). Pat chicken dry, then brush with 2 tbs kecap manis and place in a roasting dish. Roast for 1 hour or until chicken is cooked through and skin is darkened. Reserve 1 breast for lunch boxes, and serve remaining for dinner. For the rice paper rolls, soak 1 rice paper wrapper in a bowl of warm water for 10 seconds, then place on a clean, damp tea towel. Shred the chicken, then place a little along one end of the rice paper. Top with carrot, cabbage, coriander, cucumber, sprouts and a little extra kecap manis. Fold in sides of wrapper, then roll up to enclose. Repeat to make 4 rolls. Serve for lunch with sweet chilli sauce for dipping.