Recipe Ingredient
- 2 chicken breasts
- 1/4 tsp Chinese five spice powder
- Pinch of salt
- A dash of pepper
- 1 1/2 tsp sugar
- A drop or two of dark soya sauce for colouring
- 1 tbsp finely chopped parsley
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp wheat starch (Tang Min flour) to seal rolls
- Stuffing:
- 2 chicken sausages
- Chop finely:
- 1/2 big onion
- 25g carrot
- 3 button mushrooms
Instructions
- Remove the bones from the chicken breast and trim away any surplus fat. Rub the meat with sugar, salt and pepper, and five spice powder. Place meat with skin side down, on a cutting board.
- Mix the stuffing ingredients (chopped onion, carrot, mushrooms, parsley and thyme) together, season with salt and pepper, and spread over the chicken breast meat.
- Place a sausage in each, roll and seal up the edges with wheat starch. Tie well with household string. Deep fry in moderately hot oil till brown and cooked through. Slice the rolls into 2cm thickness and serve with mashed potato.
