A delicious Chinese/Vietnamese fusion starter that packs a punch, from Ching-He Huang
Ingredients: 350g skinless chicken thighs, deboned and finely diced 1 tbsp groundnut oil 2 cloves garlic, crushed and finely chopped 1 tbsp grated ginger 1 medium chilli, deseeded and chopped 50g diced courgettes 50g diced carrots 3 tbsp fish sauce 12 rice paper sheets (pre-soaked in warm water for ten minutes) 50g crushed, roasted peanuts
For the chicken marinade: 1 tsp Chinese five-spice powder 1 tbsp Shaosing rice wine 1 tsp fish sauce 1 tbsp cornflour
Method: 1. Marinate the chicken pieces with the Chinese five-spice powder, Shaosing rice wine and 1 teaspoon of fish sauce in the fridge for as long as possible, preferably overnight. Just before cooking, add the cornflour and mix well.
2. Heat a wok over a high heat and add the oil. Stir-fry the garlic, ginger and chilli for a few seconds. Add the chicken and stir-fry until it turns opaque white.
3. Add the courgettes and carrots and stir-fry for a further two minutes until the vegetables start to soften. Season with 3 tablespoons of fish sauce.
4. Place a sheet of rice paper on a plate, spoon a few tablespoons of the filling on top and sprinkle with crushed, roasted peanut. Roll up, and repeat.
