Sunday, August 14, 2011

Chicken Rolls with Mushroom Sauce

  • 2 chicken whole leg, deboned
  • 2 thick long stripe carrots
  • 2 slices ham
  • 60gm blanched spinach
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1 small onion, sliced
  • 12 fresh shitake mushroom, sliced
  • 120ml unsweetened soy milk
  • cornstarch water
  1. Marinate deboned chicken with salt & black pepper for 30mins.
  2. Spread out chicken meat, place a slice of ham on top followed by spinach & carrot. Roll up tightly and neatly.
  3. Place rolled chicken on a baking pan, bake in preheated oven at 200 deg cel for 35mins until golden brown. (At 25mins, remove the chicken, brush the chicken roll with the oil in the baking pan, continue to bake till done)
  4. Melt butter and saute onion till soften & fragrant. Add mushroom and mix evenly. Add in milk and bring to boil and simmer till sauce reduce. Stir in constarch water to thicken the gravy.
  5. Slice chicken roll into thick slices, pour over mushroom sauce and serve.

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