Taste the Air-Chilled Difference®

Soy-Braised Chicken Summer Rolls

by , Chef, Seattle, Washington

Soy-Braised Chicken Summer Rolls

Serves 4 to 6

    • For the Chicken:
    • 2 pounds Smart Chicken wings
    • 4 cups chicken stock
    • 1 cup soy sauce
    • 4 cloves garlic
    • ½ cup green onions, roughly chopped
    • 2 tablespoons sliced ginger
    • 4 tablespoon hoisin
    • ¼ cup canola oil
    • ½ teaspoon salt
    • Pepper, to taste

    Heat oil in a hot skillet and slowly sear the wings on both sides. Add ginger, garlic, and green onions. Add hoisin and soy sauce and cook for five minutes. Season with salt and pepper, then add chicken stock. Cover and let simmer for 1 hour. Remove from heat and let the chicken cool down, then separate the meat from the bones and set aside.

      • For the Summer Rolls:
      • ½ cup shredded cabbage
      • ½ cup julienned carrots
      • ¼ cup bean sprouts
      • ¼ cup julienned red onions
      • 1 tablespoon fresh cilantro
      • ½ teaspoon toasted sesame seeds
      • 1 cup braised Smart Chicken, removed from the bones
      • 1 package rice paper wrappers
      • Salt and pepper to taste

      Combine the vegetables and chicken in a bowl and season with salt and pepper to taste. One by one, dip each rice paper wrapper in water for about 5 seconds, then lay on a flat surface. Place 2 ounces of the chicken mixture on the wrapper, then roll into a cylinder, tucking the two ends in as you finish rolling. Continue this process to make the rest of the rolls. Serve with dipping sauce.

        • Dipping Sauce
        • ½ cup sugar
        • 1 cup rice wine vinegar
        • 1 garlic clove
        • ½ teaspoon grated ginger
        • ¼ teaspoon chili flakes
        • 1 teaspoon fresh cilantro

        In the bowl of a food processor, combine all sauce ingredients and pulse for 30 seconds.