Roll Stuffed with Chicken, Pumpkin and Water Chestnut
Ingredients (Serve 1):
| Water Chestnut (diced) | 20 gm (about 3-4 pieces) |
| Tortilla | 3 pieces |
| Honey | 10 gm (about 2 teaspoons) |
| Parsley | 3 pieces |
| Chicken Thigh Meat | 30 gm (about 3/4 tael) |
| Pumpkin (peeled, chopped) | 300 gm (about 7 1/2 taels) |
| Orange (halved, sliced) | 3 slices |
Seasonings:
| Salt | 1/8 teaspoon |
| Corn starch | 2 teaspoons |
| Olive Oil | less than 1/2 teaspoon |
| Black Pepper | 1/8 teaspoon |
| Water | 1 tablespoon |
Cooking Method:
| 1. | Pre-heat the oven at 180oC. |
| 2. | Heat oil in a pan. Add pumpkin and chicken thigh. Pan-fry until fragrant, then roast for 10 minutes. |
| 3. | Combine pumpkin and Seasonings. Stir until pureed. Add water chestnut, honey and chicken thigh meat. Stir to combine. Roll the pumpkin mixture in tortilla . Bake for 5 to 10 minutes. Transfer to a plate. |
| 4. | Garnish with orange and parsley. Serve. |
This recipe is provided by Standard Cafe.
