Chicken Rolls

Tested Recipe with Slight Adjustment Adapted from Madam Wong’s Confinement Dishes

chicken-rolls

Ingredients A:

400g chicken breast meat (cut into long slices)

1 tsp Chinese wolfberries (rinsed)

Ingredients B:

2 pieces mushroom (soaked, discard stem and diced the cap)

20g frozen green peas

10g ginger (diced)

30g pumpkin (diced)

Marinade:

1/8 tsp ground white pepper

½ tsp salt

1 tsp oil

2 tbsp water

1 tsp corn flour

Seasonings:

¼ tsp salt

1/8 tsp ground white pepper

1 tsp light soy sauce

½ tsp sugar

Starch Solution:

1 tsp corn flour

1 tbsp water

Preparation Instructions:

  1. Mix chicken breast meat with marinade and set aside for 15 minutes.
  2. Take a slice of chicken and roll it to form a hollow round shape on a steaming plate. Repeat the steps till all the chicken slices are used up.
  3. Heat up 1 tbsp of sesame oil in a skillet and stir-fry ingredients B and Chinese wolfberries till fragrant. Add in seasonings and stir-fry till gravy is reduced. Remove and stuff the mixture into the hollow centre of the chicken rolls.
  4. Steam for 7 minutes.
  5. Pour the liquid from the steamed chicken rolls into a pan, and bring to boil. Thicken the gravy with starch solution and drizzle it on the chicken rolls.
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