Sliced Chicken with Olive Sauce Rice Roll

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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 Breast25 gm (about 1/2 taels)
Lean Pork10 gm (about 1/4 taels)
Black Glutinous Rice (cooked)1/3 bowl
Brown Rice (cooked)1/3 bowl
Homemade Paste10 gm (about 1/4 taels)
Chickenfor 1000 gm, about 25 taels
Olive oil3 teaspoons
Dried lemon leavesSome
Porkfor 1000 gm, about 25 taels
Salt1/4 teaspoon
Sugar1 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 vegetables900 gm, about 23 taels
Peanut (finely chopped)1/5 bowl
Sesame1/2 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