Cooking MethodCut aluminium foil into 10-inch length, and spread beef tallow on top of it. Mix minced chicken leg, venison, prawn and water chestnuts with ingredients B evenly. Wrap with aluminium foil, and roll. Steam for 10 mins, and let cool once cooked. Remove aluminium foil wrap, and cut to several pieces. Stir-fry, and drain oil. Stir-fry ingredients C and chicken rolls till fragrant, and pour onto plate. Fry broccoli, and put at the centre of the plate as garnish to serve.
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| Ingredients A- 150 gm broccoli
- 100 gm chicken leg (minced)
- 100 gm venison (minced)
- 50 gm prawn (minced)
- 20 gm water chestnut (chopped)
Ingredients B- 50 gm mushroom (chopped)
- 10 gm golden mushroom
- 1 tsp onion (minced)
- 1 tsp Chinese parsley (chopped)
Ingredients C- 1 tbsp CHNG Kee’s Black Pepper Sauce
- 1 tbsp chicken soup
- 1 tbsp beef tallow
- 1 tsp green capsicum (chopped)
- 1 tsp red capsicum (chopped)
- 1 tsp onion (chopped)
- 1 tsp garlic (minced)
- 8 pcs curry leaf
- Hua Tiao wine
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