Chicken rice recipe source: “New Zealand’s Favourite”
Ingredients of the recipe:
1 tablespoon grated fresh ginger
1 red chilli, finely chopped
1 teaspoon oil
400g Tegel Lean & Lite Skinless Breast Fillets, sliced
12 medium rice paper wrappers
1 Lebanese cucumber, shredded
2 carrots, shredded
1 cup shredded lettuce
1/4 cup mint leaves
1/4 cup coriander leaves
2 spring onions, finely chopped
3 tablespoons Thai sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon lemon or lime juice
1 tablespoon chopped coriander
Combine the ginger, chilli and oil in a bowl. Add the chicken and mix well.
Heat a non stick frying pan over medium heat. Spray with oil spray, add the chicken and cook until the chicken is cooked through. Remove from the heat and set aside to cool.
Place a rice paper wrapper in a bowl of hot water for about 30 seconds or until it has softened enough to roll. Pat dry and place on a flat surface.
Place some of the chicken, cucumber, carrot, lettuce, mint, coriander and spring onion in a line down the centre of the rice paper wrapper, leaving about 3cm at one end. Fold up the wrapper at this end. Roll up tightly to enclose the filling, leaving the filling exposed at the top. Repeat with remaining rice paper wrappers and ingredients.
To prepare the dipping sauce, combine all ingredients. Serve with the dipping sauce.
Other chicken rice recipe:
Hainanese Chicken Rice Recipe