Spicy chicken rolls recipe
Spicy Chicken Rolls recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|300 g||chicken breast, without skin and bones|
|3 tbsp||dark soy sauce|
|1 tbsp||dry sherry|
|¼ tbsp||fresh ginger root, finely grated|
|2 tbsp||vegetable oil|
|2||red hot chili peppers, seeded and finely chopped|
InstructionsIn a shallow plate, stir together 2 tablespoons of the soy sauce, sherry, ginger and sugar. Set aside. Trim and clean the celery and cut each stalk into 4 equal pieces.
Pound the meat with a rolling pin to make a thin even layer. Divide into 8 equal portions. Sprinkle each with a little chopped chili and place the celery stick in the centre. Wrap the meat around the celery and secure with a skewer. Place the chicken rolls into the marinade, turn to coat, cover and refrigerate for 30 minutes.
In a large skillet, heat the oil. Add the chicken rolls and slightly brown all around. Stir in the remaining soy sauce and 150ml water. Cover and simmer for 10 minutes.
Lift from the pan, remove the skewers and cut each chicken roll in about 4 chunks. Serve hot or cold.
ca. 20 min
Cooking / Baking Time:
ca. 15 min
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Spicy chicken rolls recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 27 times, 1 visits today)