Name: Chicken Roll with Lotus Fillings
Yield: 10
Ingredients: 20.0g Knorr Italian Herb Paste 1.5kg; 5.0g Salt; 300.0g Iced Water; 40.0g Sugar; 15.0g Knorr Chicken Seasoning Powder 1kg; 55.0g Corn Flour; 2.0pc Egg White; 6.0g Sesame Oil; 10.0g Knorr Chicken Seasoning Powder 1kg; 10.0g Knorr Professional Concentrated Tamarind Sauce 850g; 10.0g Knorr Rock Sugar Honey Sauce 3kg; 40.0g Knorr Basic Stock Reduction 820g; 20.0g Water; 5.0g Sesame Oil; 20.0g Chinese Cooking Wine; 1.2kg Chicken Thighs; 150.0g Leek, sliced; 100.0g Green Capsicum, diced; 40.0g Chinese Mushroom, diced; 20.0g Lily Bulb, diced; 20.0g Lotus Seed; 20.0g Chestnut

Bring an Asian street food vibe to your menu with this delightful chicken roll. Packed with juicy chicken, crisp veggies and aromatic seasoning, your guests won’t be able to stop eating them, over and over again.

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Preparation

Marination
- Mix the marination well, set aside.
Seasonings
- Mix the seasonings well, set aside.
Chicken Roll with Lotus Fillings
- Debone chicken thigh and extract meat. Remove skin and set aside.
- In a blender, blend the chicken meat. Then add in marinade and blend into a smooth paste.
- Soak chestnuts and lotus seeds for 30mins, drain off excess water and dice.
- In a pan, sweat leek in oil till fragrant, add in chestnuts, lotus seeds and other ingredients, slightly stir fry. Add in seasonings and stir fry till well mixed, set aside.
- Lay cling wrap on table, place chicken skin on film and spread chicken paste evenly on skin. Lay fried fillings onto paste and wrap into a roll. Steam for 10mins.
- Remove cling wrap and brush roll with rock sugar honey sauce. Preheat oven to 160°C and roast roll for 10mins.
- Cut roll into portions, garnish with leftover ingredients and serve.

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Chicken Roll with Lotus Fillings

Ingredients