Hainanese Chicken Wrap

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The classic Hainanese chicken makes a perfect wrap filling. Try this new way to enjoy one of your favourite dishes.

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Ingredients

  • 4 chicken thigh fillets, skin on
  • 1L water or chicken stock
  • 4 slices ginger, bruised
  • 4 cloves garlic
  • 2 large spring onions
  • 4 Mission Garlic wraps
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 2 cups shredded lettuce
  • 1 tbsp kicap manis or black caramel sauce
  • ½ cup coriander leaves

Chilli Sauce

  • 2 large red chillies
  • 5 slices ginger
  • 3 cloves garlic
  • 1 tsp caster sugar
  • ¼ tsp salt
  • ½ cup chicken stock
  • 1 tbsp lemon juice

 Spring Onion and Ginger Oil

  • 2 slices ginger, peeled
  • 4 spring onions, thinly sliced
  • ¼ tsp flake salt
  • ¼ cup vegetable oil

Instructions

  1. Mix the chicken stock, ginger, garlic and spring onion in a large saucepan and bring to a simmer. Add the chicken fillets and simmer on low heat for 6 minutes. Remove from the heat and allow to cool in the stock until cooked through.
  2. For the chilli sauce, pound the chillies, ginger, garlic, sugar and salt together to a paste, then mix with the stock and lemon juice.
  3. For the spring onion and ginger oil, pound the ginger well in a heatproof mortar, then add spring onion and salt together and lightly pound to combine. Heat the oil until smoking and pour over the mixture. Allow to stand for 10 minutes.
  4. Heat the Mission Garlic wrap according to the packet instructions. Slice the chicken and arrange on each wrap with the lettuce, cucumber and cherry tomatoes. Scatter over the sauces and coriander, wrap and serve.

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Hainanese Chicken Wrap

The classic Hainanese chicken makes a perfect wrap filling. Try this new way to enjoy one of your favourite dishes.

 Preparation Time: Total time: Serves 4 Ingredients: 4 chicken thigh fillets, skin on 1L water or chicken stock 4 slices ginger, bruised 4 cloves garlic 2 large spring onions 4 Mission Garlic wraps 1 cucumber, sliced 1 cup cherry tomatoes, halved 2 cups shredded lettuce 1 tbsp kicap manis or black caramel sauce ½ cup coriander leaves Chilli Sauce 2 large red chillies 5 slices ginger 3 cloves garlic 1 tsp caster sugar ¼ tsp salt ½ cup chicken stock 1 tbsp lemon juice  Spring Onion and Ginger Oil 2 slices ginger, peeled 4 spring onions, thinly sliced ¼ tsp flake salt ¼ cup vegetable oil Instructions:
  1. Mix the chicken stock, ginger, garlic and spring onion in a large saucepan and bring to a simmer. Add the chicken fillets and simmer on low heat for 6 minutes. Remove from the heat and allow to cool in the stock until cooked through.
  2. For the chilli sauce, pound the chillies, ginger, garlic, sugar and salt together to a paste, then mix with the stock and lemon juice.
  3. For the spring onion and ginger oil, pound the ginger well in a heatproof mortar, then add spring onion and salt together and lightly pound to combine. Heat the oil until smoking and pour over the mixture. Allow to stand for 10 minutes.
  4. Heat the Mission Garlic wrap according to the packet instructions. Slice the chicken and arrange on each wrap with the lettuce, cucumber and cherry tomatoes. Scatter over the sauces and coriander, wrap and serve.
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