Chinese Chicken Roll is a nice spicy snack for in between meals or just for Tea.
Sometimes you don’t feel like cooking or you don’t have the time to toss a meal on the table. You can of course order in but it’s more fun do it yourself.
This recipe for Chinese Chicken Rolls caters for three people (each two rolls) and can be ready in about 15 minutes. For this tasty quick bite, you will need the following:
Ingredients
- 450 grams mixed Asian vegetables with sprouts
- 6 White rolls
- 2 Chicken filets
- 6 Teaspoons of Sambal Badjak
- 3 Tablespoons of Ketjap Manis
- 3 Eggs
- 3 Gurkins
- Hot Curry Powder
- Garlic powder
- Pinch of salt
- Chili powder
- Sunflower oil
- Butter
Preparations
Cut the chicken fillets into thin slices lengthwise and rub with curry powder, garlic powder and a little salt. Sprinkle the bits with a tiniest amount of chilli powder (careful now).
Put a large frying pan, a small frying pan and a wok pan ready on the hobs. Put a dash of sunflower oil in each pan and in the small frying pan also a little butter and, under the large frying pan, put the plate on the highest setting. Once the oil is hot place all the chicken slices in the large frying pan and fry them hard until they get a brown crust. Meanwhile, under the small frying pan and wok pan, you have also put the hob on (highest setting). When you turn the chicken, put the eggs in the small frying pan and tap the yolks and put the Asian vegetables in the wok pan.
Stir fry the Asian vegetables in the wok pan for a brief moment and turn off the hob. Make sure the eggs do not burn and turn the chicken bits once more. Slice a pickle lengthwise into thin slices and cut open the rolls. Now turn off all hobs.
Put two open rolls on each plate and divide the pickle and egg between them (each roll half an egg or egg strips). Spoon the Asian vegetables on the top and top up with the chicken slices.
Now put a spoonful of Sambal Badjak on each roll and a dash of Ketjap Manis. Enjoy your meal.
I make Pasta
