About this recipe:There's absolutely no added fat in this Chinese-inspired starter. Chicken is poached in a ginger-flavoured stock, shredded and tossed with a soy-vinegar dressing and vegetables, then rolled in lettuce leaves.
225ml (8 fl oz) low-sodium chicken stock
2 slices fresh root ginger, each 5mm (¼in) thick
450g (1 lb) skinless, boneless chicken thighs or breasts
3 tbsp rice vinegar
1 tbsp low-sodium soy sauce
1 carrot, coarsely grated
1 red pepper, slivered
16 soft lettuce leaves
16 fresh mint leaves
3 tbsp finely chopped dry-roasted peanuts
For the dipping sauce
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp caster sugar
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Method Prep:40min › Cook:15min › Ready in:55min
To make dipping sauce, combine the soy sauce, vinegar and sugar in a small saucepan. Stir over low heat until the sugar has dissolved. Set aside to cool.
Bring the stock and ginger to the boil in a large frying pan over medium heat. Add the chicken. Reduce to a simmer, then cover the pan and cook for about 12 minutes or until the chicken is opaque, turning it over halfway through the cooking. Remove the chicken from the pan (discard the stock). When cool enough to handle, shred the chicken.
Stir together the vinegar and soy sauce in a medium bowl. Add the shredded chicken, carrot and red pepper. Toss to combine.
Place the lettuce leaves, hollow-side up, on the work surface. Place a mint leaf in each lettuce leaf. Dividing it evenly, spoon the chicken mixture into the lettuce leaves and sprinkle the peanuts on top. Roll up the leaves and serve with the dipping sauce.
Some more ideas
*Make these rolls with tofu instead of chicken. Sauté 225g (8oz) tofu, cut into cubes, in a little sesame oil, then mix with the vegetables. *Use turkey breast instead of chicken.
When you're thinking health, think colour. The more colours you have in a meal, the more likely it is that there will be a wide variety of vitamins and minerals. This dish is very colourful, with leafy greens, red peppers and carrots.