Chicken Rolls With Red Pepper Mayo And Orange Drizzle
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
White Wine (dry)2 cups
Water1 stalk
Lemongrass (fresh)1 tsp
Peppercorns1 tsp
Salt1 cup
Onion (chopped)1 cup
Ginger (chopped)2 cups
Orange Juice2 cup
Roasted Red Pepper1 cup
Mayonnaise1 tsp
Orange Zest1 tsp
Hot SauceDirections:
1
For the chicken: In a large saucepan, add the wine, water, lemongrass, garlic, peppercorns, salt, onion and ginger
2
Bring to a boil
3
Add chicken
4
Turn down heat to simmer
5
Cover pan and poach chicken for 25 minutes
6
Discard liquid and place chicken on a plate to cool
7
When cooled, shred chicken into large bowl and mix with Red Pepper Mayonnaise
8
Refrigerate until chilled
9
Put orange juice into saucepan and boil over medium-high heat until reduced to a syrup
10
Toast deli rolls and place lettuce leaves on each
11
Divide chicken mixture evenly on rolls and sprinkle fennel shreds on each
12
Drizzle orange syrup over top
13
Garnish with orange slices and fennel fronds
14
Pulse all ingredients in a food processor to blend