Singaporean Chicken Roll
Ingredients (Serve 2):
| Skinless Chicken Thigh | 150 gm (about 3 3/4 taels) |
| Courgette (sliced) | 20 gm |
| Shallot | 1 teaspoon (5 gm) |
| Assorted Salad Vegetables | 20 gm |
| Brown Sugar Bread | 1 slice |
| Garlic | 1 teaspoon (5 gm) |
| Tea Tree Mushroom | 20 gm (about 1/2 tael) |
Seasonings:
| Cane Sugar | 1 teaspoon |
| Black Pepper | 1 teaspoon |
| Olive Oil | 1 1/2 teaspoons |
| Lime Juice | 2 teaspoons |
| Onion | 20 gm |
| Mango | 20 gm |
| Thai Coriander | 10 gm |
| Low-salt Soya Sauce | 4 teaspoons |
| Sake | 100 ml |
| Balsamic Vinegar | 1 tablespoon |
| Dried Red Pepper (diced) | 1 teaspoon |
| Tomato | 20 gm |
| Galangal | 10 gm |
Cooking Method:
| 1. | Preheat an oven at 180oC. |
| 2. | Cut bread into strips. Sprinkle with red pepper. Set aside. |
| 3. | Season chicken with black pepper garilic, shallot and low-salt soya sauce. Roll courgette, tea tree mushroom and assorted vegetables salad in chicken thigh meat. Then roll chicken thigh meat in bread. Bake for 15 minutes. |
| 4. | To make sauce, blend onion, tomato, mango and galangal. Add lime juice, olive oil, sake, cane sugar and balsamic vinegar. Cook over low heat for 15 minutes. Garnish with Thai coriander. Serve. |
This recipe is provided by Singma Deluxe.
