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Headline CHICKEN
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WRAPS with ASIAN-INSPIRED DIPPING SAUCE Serves 4 • 20 minutes • $
4 large flour tortillas 1 cup shredded cooked chicken 1 carrot, cut into ⅛-inch matchsticks 1 red pepper, cut into ⅛-inch matchsticks 2 spring onions (scallions), cut into ⅛-inch matchsticks ¾ cup chicken stock 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1 teaspoons cornstarch optional: 1 small handful cilantro sprigs (substitute: fresh parsley) 1. Put one flour tortilla in front of you. Place a quarter of the chicken, carrots, red pepper and scallions in a mound in the center, 1 inch in from the closest edge. If using cilantro, add a few sprigs to the top. 2. Firmly roll the edge closest to you over to enclose the filling. Bring in the sides and continue rolling. Repeat to make three more wraps. 3. Add chicken stock, soy sauce, oyster sauce and cornstarch to a small saucepan and stir until the cornstarch dissolves. Place over medium-high heat and bring to a boil for one minute, stirring, until the sauce is smooth and slightly thickened. 4. Serve wraps alongside dipping sauce.
PHOTO, STY L I N G , E TC C R E D I T G O E S H E R E 20
SUMMER 2011 machemag.com