Ingredients
- 1/2 cup dry white wine
- 2 cups water
- 1 stalk fresh lemongrass
- 3 cloves garlic, crushed
- 1 teaspoon peppercorns
- 1 teaspoon salt
- 1/2 cup chopped onion
- 1/4 cup ginger, chopped
- 2 pounds boneless, skinless chicken
- Red Pepper Mayonnaise, recipe follows
- 2 cups orange juice
- 6 center-cut deli rolls
- 1 head Boston Bibb lettuce
- 6 orange slices
- 1 small fennel bulb, shredded
- Fennel fronds, for garnish
Directions
For the chicken:
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. Discard 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 deli rolls 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.
Red Pepper Mayonnaise:
- 2/3 cup roasted red peppers
- 1 garlic clove
- 1 cup mayonnaise
- 1/2 teaspoon orange zest
- 1/4 teaspoon hot sauce
Pulse all ingredients in a food processor to blend.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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