Chicken Rolls With Enoki And Assorted Bell Peppers
Ingredients
2 taels enoki mushrooms
1/3 for each colour assorted bell peppers
3 taels chicken meat
1 tael Chinese celery
1/2 egg
1/2 tsp deep fried garlic
1/4 tsp chicken powder
1/4 tsp salt
Marinade for Chicken
1/3 tsp salt
1/3 tsp chicken powder
1/2 tsp corn starch
3 tbsp water
Seasonings
3 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp HP Sauce
1/3 tsp salt
1 tbsp sugar
1/3 tsp chicken powder
10 tbsp water
1/2 tsp corn starch
little dark soy sauce (for colour)
Preparation
- Trim off the root of enoki mushrooms and clean them. Cut bell peppers and Chinese celery into strips. Cut chicken meat into fine slices and set aside.
- Mix enoki mushrooms, bell peppers and Chinese celery with salt and chicken powder, 1/4 tsp for each.
- Marinate chicken meat for 10 minutes.
- Place vegetables on the chicken slice, with the chicken skin facing outward, then roll it up. Seal the edge with egg and corn starch.
- Pan-fry the chicken rolls over low heat. And then transfer them to a plate.
- Cook the seasonings until it thickens then colour it with dark soy sauce. Sprinkle with deep-fried garlic and serve.
