pitted and chopped (skins on)
1t fresh ginger grated
1t fresh garlic crushed
½t red chillies finely chopped
50ml soy sauce
Cooked roast chicken
1 cucumber seeded and sliced into batons
a handful of spring onions, sliced thinly lengthwise
To make the plum sauce, place the plums, honey, ginger, water, garlic and chillies in a medium saucepan. Bring the mixture to the boil, then reduce the heat and simmer until the plums are soft (about 30 minutes). Remove from the heat and stir in the soy sauce and water. Purée the mixture in a blender or food processor. (If the sauce needs thickening, combine half a teaspoon of cornflour with half a teaspoon of water, add it to the sauce and then return to a gentle heat, stirring until it reaches the desired consistency, with no floury aftertaste.) Lay a generous amount of chicken down the centre of each wrap along with the cucumber and spring onions. Spoon a little plum sauce over the chicken, roll up the wraps and secure with a toothpick.
This recipe is from the February 2012 House and Leisure Food issue.