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Jerk Chicken Grand Lido-Style Spring Rol




Source of Recipe


Martin Maginley, Executive Chef Of The Grand Lido Negril


Recipe Introduction


Serving For Four


List of Ingredients




5 lb chicken breast
¼ tsp pepper
½ cup jerk sauce
1 tbsp black sesame seeds
Lukewarm water
3 oz. rice wine vinegar
Pinch of sugar
16 (6-inch) round sheets rice paper
2 shredded carrots
1 cup chopped green onions (green part only)
Handful of mixed baby greens
Bunch of medium mint leaves


Recipe



Marinate chicken with pepper, jerk sauce and black sesame seeds overnight.

Cook chicken on a grill (7-8 minutes) or in an oven (8-10 minutes at 350 degrees). Once chicken has been cooked, cut into thin strips and set aside.

In a large bowl, add the lukewarm water, 3 oz rice wine vinegar and a pinch of sugar. Place rice paper inside the warm water, removing when soft and malleable. Lay wet rice paper on damp towel, wiping away any excess water.

Lay a single sheet of damp rice paper flat. In the center, place a few leaves of baby greens, two or three mint leaves, shredded carrots, green onions, and the strips of jerk chicken. Flap one side of the rice paper over and roll.

Served with the following dipping sauces ...

Spicy Mango & Mint Sauce:


1 mango, peeled and diced
1 de-seeded Scotch Bonnet pepper (or ½ tsp. of dried chili flakes)
Pinch of salt
2 tbsp corn oil
½ cup of mint leaves

Saute diced fresh mango with a pinch of salt in a saucepan thinly coated in corn oil. Cook on low heat for 8-10 minutes. Puree mango in a blender then pass through a strainer before adding finely chopped scotch bonnet pepper (can be substitute with dried chili flakes) and julienne of mint.

Lemongrass & Coconut Sauce:


1 stalk of lemongrass
1 tbsp. of dried coconut flakes
3 oz. rice wine vinegar

Finely chop lemongrass and add to 3 oz. rice wine vinegar. Stir in dried coconut flakes and allow to sit for 20 minutes.

Tamarind & Honey sauce:


1 ½ oz. tamarind paste (de-seeded)
2 ½ tsp. honey
2 oz. of apple juice

Dilute tamarind paste with apple juice, adding honey slowly to sweeten.