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Chicken Rolls with Enoki and Assorted Bell Peppers

Chicken Rolls With Enoki And Assorted Bell Peppers

 Chicken Rolls with Enoki and Assorted Bell Peppers
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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.

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© Copyright. Lea & Perrins Hong Kong. 2010. All rights reserved by
© Copyright. Lea & Perrins Hong Kong. 2010. All rights reserved by