Steamed Chicken Roulade | Rolade Ayam Kukus
This is another delicious snack treat for chicken lovers!
This dish is so easy to be made yet it is so yummy!
I can't remember how many times I have made chicken roulade before I decided to share the recipe here in my blog.
These chicken roulades are made of ground chicken breasts, chopped green onions, carrot, onion, garlic and spices of your choice.
I like to use coriander and fennel seeds powder to make the chicken filling for my chicken roulade since I love the fragrant aroma of those spices.
Actually, the aroma of these spices is more fragrant if you're using the seeds, which are roasted until fragrant and finely ground to become powder.
The ready made spices that come is powder form are usually added with rice flour and other ingredients, that's why the flavors are less intense.
I used white instead of black pepper powder for this recipe.
We both are not a fan of spicy food, since we cannot tolerate intense spiciness.
So, our chicken roulade is made with only a hint of pepper. 😄
If you prefer your chicken roulade to be more spicy, you can add paprika or chili powder into the chicken filling mixture.
In my chicken roulade recipe, the chicken filling is wrapped in egg crepe and then steamed for about 30 minutes, until the chicken filling is fully cooked.
I added some flour into the crepe batter, which is the combination of all purpose and corn flour.
To obtain smooth-textured egg crepe, strain the crepe batter before cooking.
The small lumps of flour did not bother me much, so I skip the straining process 😅
Watch my video on how to make steamed chicken roulade through this link :
STEAMED CHICKEN ROULADE
Category : High Protein Recipe, Healthy Breakfast & Dinner, Egg Based Breakfast Ideas, Snack
Yield : 6 rolls of Chicken Roulade
CHICKEN FILLING:
Ingredients:
2 pieces of chicken breasts | 600 grams
1/2 carrot - diced
4 to 5 green onions - chopped
1/2 onion - diced
4 cloves of garlic - finely chopped
1 teaspoon of white pepper powder
1 teaspoon of coriander powder
1/2 teaspoon of fennel seed powder
1 teaspoon of salt/ salt to taste
3 tablespoons of corn flour
Egg white from 1 large egg (keep the yolk for the egg crepe)
Instructions:
Cut chicken breasts into small chunks. In a food processor or dry blender, grind the chicken chunks until they become smooth, paste-like. Transfer ground chicken into a mixing bowl.
Add the remaining ingredients and mix until all ingredients are well incorporated.
Cover the bowl and set aside while we are preparing the egg crepe for the roulade skin.
EGG CREPE
Ingredients:
5 large eggs
1 yolk
Salt to taste
1/4 cup or 4 tablespoons of all purpose flour
1/4 cup or 4 tablespoons of corn flour
1/2 cup of milk/water
Vegetable oil for cooking
Instructions:
Crack in 5 large eggs into a medium bowl. Add the yolk and season with salt. Whisk the eggs until smooth.
Add all purpose flour and corn flour and whisk until well combined. (It is okay if there will be small lumps of undissolved flour in the mixture).
Lastly add milk or water and continue to whisk for another few seconds. Strain the egg mixture if you want.
Heat a non-stick pan over medium heat and lightly grease the pan with vegetable oil. Pour about a ladle of egg mixture into the pan a quickly swirl the pan until the bottom of the pan is fully covered with egg mixture. Cover to accelerate cooking process and allow the egg crepe to cook over low heat until it set, about 1 minute, depending the thickness of your crepe. The crepe is cooked on one side only, no flipping is required.
Transfer the egg crepe on a plate and repeat the step until the egg mixture is finished. You can stack the crepe as they will not stick to each other.
MAKING THE CHICKEN ROULADE
Instructions:
Have the steamer ready by bringing water to boil in the steamer over medium heat.
Place a sheet of aluminium foil on a chopping board or a flat plate, make sure the aluminium foil is enough to wrap the roulade. Brush some oil on the aluminium foil to prevent sticking and then lay a sheet of egg crepe on top.
Spread chicken filling on top of the crepe and carefully roll the crepe tightly. Tuck in the end sides of the rolled crepe and wrap it with aluminium foil. Fold in the end sides of the aluminium foil to neatly wrap the roulade. Continue the step with the remaining 5 crepes.
Steam the chicken roulade for 30 minutes over medium heat. Make sure to frequently check the water level and add hot water once the water is reduced.
Transfer the cooked chicken roulade on a plate and allow to completely cool before cutting.
Cut chicken roulade into 1.5 cm thick with a sharp knife. You can fry with little oil on a non-stick pan to crisp the surface of the chicken roulade pieces or dip them in a flour batter and deep fry until golden brown if you like.
Enjoy chicken roulade with you favorite dipping sauce!
STORING CHICKEN ROULADE
The leftover can be stored in referigerator for a 2 to 3 days and can be frozen up to a month.
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