EatSmart Recipes
Sliced Chicken with Olive Sauce Rice Roll
"3 Less" Dish
Feature
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.
Sylvia LAM
Chairman, Hong Kong Dietitians Association
| Sliced Chicken with Olive Sauce Rice Roll Ingredients to serve 1 | | Cucumber (5 cm long) | 3 strips | | Skinless Chicken Breast | 25 g (about 1/2 taels) | | Lean Pork | 10 g (about 1/4 taels) | | Black Glutinous Rice (cooked) | 1/3 bowl | | Brown Rice (cooked) | 1/3 bowl | | Homemade Paste | 10 g (about 1/4 taels) |
| Seasonings | | Chicken (for 1000 g, about 25 taels) | | Olive oil | 3 teaspoons | | Dried lemon leaves | some | | Pork (for 1000 g, about 25 taels) |
| Salt | 1/4 teaspoon | | Sugar | 1 teaspoon |
| Homemade Paste Ingredients (for 1000 g, about 25 taels) | | Assorted vegetables | 900 g, about 23 taels | | Peanut (finely chopped) | 1/5 bowl | | Sesame | 1/2 bowl |
Sliced Chicken with Olive Sauce Rice Roll
Cooking Method
- Rinse cucumber strips. Set aside.
- Cook chicken in boiling water until done. Let it cool then make into shreds. Add oil and dried lemon leaves, mix well.
- 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.
- 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
Homemade Paste
Method
- Finely chop assorted vegetables and roast them in a roaster.
- Add chopped peanut and sesame, roast until completely dry, done.
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