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Black Pepper Chicken Roll

calendar Jul 30, 2021

CHNG Kee's Sauce(s) Used:

  • CHNG Kee’s Black Pepper Sauce


Serves 10



Cooking Method

  1. Cut aluminium foil into 10-inch length, and spread beef tallow on top of it.

  2. Mix minced chicken leg, venison, prawn and water chestnuts with ingredients B evenly.

  3. Wrap with aluminium foil, and roll.

  4. Steam for 10 mins, and let cool once cooked.

  5. Remove aluminium foil wrap, and cut to several pieces.

  6. Stir-fry, and drain oil.

  7. Stir-fry ingredients C and chicken rolls till fragrant, and pour onto plate.

  8. Fry broccoli, and put at the centre of the plate as garnish to serve.


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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