Chicken and Mushroom Rolls with Pumpkin Sauce
(Available only in Cantonese)
Ingredients: (To Serve 2)
| King oyster mushroom (diced) | 3 taels |
| Chicken meat (skinned and diced) | 3 taels |
| Chinese mushroom (diced) | 2 taels |
| Winter melon | 5 slices |
| Chinese celery | 2 taels |
| Choy sum | 4 taels |
| Pumpkin | 3 taels |
Seasonings:
| Salt | ¼ teaspoon |
| Sugar | ¼ teaspoon |
| Canola oil | ¼ teaspoon |
Cooking Method:
| 1. | Heat the oil in a wok. |
| 2. | Put the chicken meat in the wok first, then the mushrooms and Chinese celery. Add the salt and sugar. Stir-fry the ingredients until cooked, then take them out. |
| 3. | Soak the winter melon slices in warm water. Place the stir-fried ingredients on the winter melon slices, then roll it. |
| 4. | Steam the pumpkin, then blend it into pumpkin purée. |
| 5. | Blanch the choy sum until cooked. Place the cooked choy sum and winter melon rolls in a steamer. Serve after steaming. |
| 6. | Serve the pumpkin sauce separately. |
Each Serving:
| Energy(kcal) | 141 |
| Carbohydrate(g) | 12 |
| Protein(g) | 16 |
| Fat(g) | 4 |
| Sugar(g) | 2 |
| Sodium(mg) | 343 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference Only.
This recipe is provided by Ka Ho Restaurant.
