Chook gets a sec­ond look in rice wrap­pers

Sunday Herald Sun - Stellar - - Weekly Planner -


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.

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