Chicken Roll with Lotus Fillings

  • Chicken Thighs 1.2 kg
  • 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


  1. Marination

    • Mix the marination well, set aside.
  2. Seasonings

    • Mix the seasonings well, set aside.
  3. 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.