Aromatic Pulled Chicken Wrap with Speculaas TwistJun 05 2015 · Recipe from New Ideas
Spekulas, The Indonesian spelling of the Dutch term Speculaas, is more often than not associated with a delicious biscuit, with a warm and delightfully aromatic flavour from a blend of nutmeg, cinnamon, ginger and cloves (among other ingredients) shipped from the shores of Indonesia. And indeed it is in reality a spice mix, originally known as speculaaskruidien (literally ‘speculaas spice mix’) used in the famous biscuits. But why stop there?
We all know the use of spices as a preservative of many foods before refrigeration, so logically I see no reason not to rediscover its versatility – whether dusted over cappuccinos and lattes, to give salad dressing more bite as well as a feature in savoury dishes as much as the sweet traditions of baking.
For this week’s recipe, I have pulled chicken with sweet soya sauce, shallots, garlic and speculaas spice mixed. Pulled meat is an idea from the US, which literary about taking the skin off a pig or chicken once it was cooked, and everyone just pulling it apart. Pulled beef, chicken or pork becomes global food trends and ubiquity around the world. There are many cooking technique to prepare pulled chicken with barbequing or roasting. I prefer to simmer the meat in low heat with spices and herbs with great result where the meat is tender and really juicy.
The pulled chicken is perfect to served with steam rice, mashed potatoes and some vegetables but I like the idea to serve with some salad leaves and grated vegetables with adding a touch of natural yoghurt to give a touch of acidity and wrapped with tortilla wrap. It is really delicious, easy to make and something different. Enjoy!!
Pulled chicken wrap with speculaas spice mixed
I use spring chicken, which is ayam kampung for the local name. The meat is gamier and tasty compare to broiler chicken but very tough. It needs to cook in low heat for around 2.5 to 3 hours to have tender and juicy chicken.
- 700gr whole spring chicken, ayam kampung, cut into 4 pieces; and discard the skin (optional)
- 2 large onion, peeled and sliced thinly lengthwise
- 3 cloves of garlic
- 2 teaspoons speculaas spice mixed
- 500ml hot water
- 3 tablespoons cooking oil
- 3-4 tablespoons of sweet soya sauce
- salt and black pepper to season
- 100gr romano or lettuce leaves
- 2 medium carrots, grated
- 2 medium cucumber, cut into long sticks
- 4 tablespoons natural yoghurt
- 4 large pieces of tortillas
- Heat a large pan and add three tablespoons of oil. Add the onion and sauté until soft in law medium heat for about 10 minutes or until soft and the colour changed to golden brown. Season with salt and black pepper and transfer half of the onion into a bowl and set aside.
- Add garlic into the rest of onion mixture and sauté for 2-3 minutes and add the chicken and mix well.
- Add the spice mixed and hot water, season with salt and black pepper and simmer the mixture for around 2 hours until the meat is tender and the water is evaporated. Check the final seasoning. After two hours you will have nice soft texture of chicken, which is easy to pull out.
- Place one chicken on a large plate and pull the chicken simply with fork and discard the bones and keep all the mixture of onion and garlic. Transfer the pulled chicken into a bowl and repeat until all the flesh of chicken has been pulled.
- Pre-heat oven to 180oC.
- Reheat the pan with the pulled chicken in law heat. Make sure there is enough juice in the mixture.
- Now, you can warm the flat bread by placing them on the oven rack and warm it for 1-2 minutes.
- To assemble the wrap: place the warmed tortillas on individual serving plates. Add some salad leaves, cucumber stick, grated carrots and the hot pulled chicken between four portions. Top with a tablespoon of yoghurt, more salad leaves, grated carrot and cucumber sticks. Rolled the wrap and serve immediately.