Chicken Roll with Lotus Fillings
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.
Ingredients
Chicken Roll with Lotus Fillings
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$0.0
Marination
Knorr Italian Herb Paste 1.5kg
/g
20.0 g
0%
Salt
/g
5.0 g
0%
Iced Water
/g
300.0 g
0%
Sugar
/g
40.0 g
0%
Knorr Chicken Seasoning Powder 1kg
/g
15.0 g
0%
Corn Flour
/g
55.0 g
0%
Egg White
/pc
2.0 pc
0%
Sesame Oil
/g
6.0 g
0%
Seasonings
Knorr Chicken Seasoning Powder 1kg
/g
10.0 g
0%
Knorr Concentrated Tamarind Sauce 1kg
/g
10.0 g
0%
Knorr Rock Sugar Honey Sauce 3kg
/g
10.0 g
0%
Knorr Basic Stock Reduction 820g
/g
40.0 g
0%
Water
/g
20.0 g
0%
Sesame Oil
/g
5.0 g
0%
Chinese Cooking Wine
/g
20.0 g
0%
Chicken Roll with Lotus Fillings
Chicken Thighs
/kg
1.2 kg
0%
Leek, sliced
/g
150.0 g
0%
Green Capsicum, diced
/g
100.0 g
0%
Chinese Mushroom, diced
/g
40.0 g
0%
Lily Bulb, diced
/g
20.0 g
0%
Lotus Seed
/g
20.0 g
0%
Chestnut
/g
20.0 g
0%
/
Marination
-
Salt 5.0 g
-
Iced Water 300.0 g
-
Sugar 40.0 g
-
Corn Flour 55.0 g
-
Egg White 2.0 pc
-
Sesame Oil 6.0 g
Seasonings
-
Water 20.0 g
-
Sesame Oil 5.0 g
-
Chinese Cooking Wine 20.0 g
Chicken Roll with Lotus Fillings
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Chicken Thighs 1.2 kg
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Leek, sliced 150.0 g
-
Green Capsicum, diced 100.0 g
-
Chinese Mushroom, diced 40.0 g
-
Lily Bulb, diced 20.0 g
-
Lotus Seed 20.0 g
-
Chestnut 20.0 g
Preparation
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Marination
- Mix the marination well, set aside.
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Seasonings
- Mix the seasonings well, set aside.
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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.
