Sliced Chicken with Olive Sauce Rice Roll
Sylvia LAM, President of Hong Kong Dietitians Association, said "Purple and brown rice are being used in this recipe to substitute daily use white rice which provides more vitamin B's, iron and fiber. These nutrients help maintain our metabolic rate, increase satiety while benefit gut health."
Ingredients (Serve 1):
| Cucumber (5 cm long) | 3 strips |
| Skinless Chicken Breast | 25 gm (about 1/2 taels) |
| Lean Pork | 10 gm (about 1/4 taels) |
| Black Glutinous Rice (cooked) | 1/3 bowl |
| Brown Rice (cooked) | 1/3 bowl |
| Homemade Paste | 10 gm (about 1/4 taels) |
Seasonings:
| Chicken | for 1000 gm, about 25 taels |
| Olive oil | 3 teaspoons |
| Dried lemon leaves | Some |
| Pork | for 1000 gm, about 25 taels |
| Salt | 1/4 teaspoon |
| Sugar | 1 teaspoon |
Cooking Method:
| 1. | Rinse cucumber strips. Set aside. |
| 2. | Cook chicken in boiling water until done. Let it cool then make into shreds. Add oil and dried lemon leaves, mix well. |
| 3. | Cook pork in boiling water until done. Let it cool then roast it in a roaster, season with salt and sugar. Continue to roast until completely dry. |
| 4. | Place black glutinous rice and brown rice side by side on a piece of cling wrap. Place chicken, pork and homemade paste on top. Roll up and serve. |
Ingredients of Homemade Paste:(to make 1000 gm, about 25 taels)
| Assorted vegetables | 900 gm, about 23 taels |
| Peanut (finely chopped) | 1/5 bowl |
| Sesame | 1/2 bowl |
Cooking Method of Homemade Paste:
| 1. | Finely chop assorted vegetables and roast them in a roaster. |
| 2. | Add chopped peanut and sesame, roast until completely dry, done. |
This recipe is provided by QQ Rice.
Extract from CookSmart, Issue 7
