Chicken rolls with red pepper mayo and orange drizzle

  • For the chicken
  • 125ml dry white wine
  • 250ml water
  • 1 stalk fresh lemongrass
  • 3 cloves garlic, crushed
  • 1 tsp peppercorns
  • 1 tsp salt
  • 70g chopped onion
  • 1kg boneless, skinless chicken
  • 500ml orange juice
  • 6 centre-cut baps or deli rolls
  • 1 head Bibb lettuce
  • 6 orange slices
  • 1 small fennel bulb,shredded
  • Fennel fronds, for garnish
  • For the red pepper mayonnaise
  • 70g roasted red peppers
  • 1 garlic clove
  • 1/2 tsp orange zest
  • 1/4 tsp hot sauce
1) In a large saucepan, add the wine, water, lemongrass, garlic, peppercorns, salt, onion and ginger. Bring to a boil. Add chicken. Turn down heat to simmer. Cover pan and poach chicken for 25 minutes.

2) While the chicken is cooking, make the red pepper mayonnaise. Pulse all ingredients in a food processor to blend.

3) Discard poaching liquid and place chicken on a plate to cool. When cooled, shred chicken into large bowl and mix with red pepper mayonnaise. Refrigerate until chilled. Put orange juice into saucepan and boil over medium-high heat until reduced to a syrup. Toast baps and place lettuce leaves on each. Divide chicken mixture evenly on rolls and sprinkle fennel shreds on each. Drizzle orange syrup over top. Garnish with orange slices and fennel fronds.

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