Thursday, June 30, 2011
Friday, June 24, 2011
The huge oval rugby-looking thing is the chicken roll. Made with half a chicken breast, flatten, spread with a generous layer of marinated mince pork, rolled up, wrapped in foil, steam, cool, coat with egg, flour, egg again and finally a layer of cracker crumbs, then shallow fry until golden brown. Crispy on the outside, juicy on the inside.
Served with caramelised sweet potato and sour cabbage.
Cross section of the chicken roll looks like this. See the amount of pork i managed to pack inside the chicken (the whitish outer ring and the middle ring)?
I am a very greedy person. haha...
Another twist using the leftover pork.
Using the same marinated minced pork, spread on a leave of cabbage (soften by boiling for 3-5 mins) and steam for 10 mins until the pork is cooked.
The sweetness and crunchiness of the cabbage makes this dish a winner! Wolfberry on the top for decoration only.
Compared to the chicken roll, this is so much easier.
I personally prefer the cabbage roll. Hubby likes the chicken roll (meat wrapped with meat), of course.
Posted by Food of life at 10:12 PM