Ingredients |
Method |
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1. Make chicken butterfly shape Place the chicken fillet on chopping board and slice into flattened butterfly shape (please make sure not to cut through the chicken completely). Apply sea salt over the chicken and marinate it with the salted rice malt in a fridge over night or at least 1 hour. 2. Make the roll Place the cling film and put the chicken which is dredged from marinade on the top. Put asparagus on the chicken and start rolling from bottom side. Wrap the chicken roll really tightly in the cling film and twist the both side firmly to make a log shape. Wrap the roll in a kitchen foil. 3. Boil the chicken roll Plunge the chicken roll into boiling water and boil for 5 minutes. 4. Serve Slice the chicken roll into mouthful size and serve. You can keep the chicken roll in a freezer for 2 weeks.
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