INGREDIENTS:
10pieces chicken breast fillet, butterfly cut
1 tsp. iodized salt
½ tbsp. lemon juice
1 tsp. rosemary
10 pieces eggplant slice, 1/2” thick
2 pieces red bell pepper
2 pieces celery sticks, quartered-cut horizontally
½ cup cream cheese
1 liter oil
2 pieces large red onion
2 tbsp. spicy tinapa in tomato sauce
10 pieces lemon grass
3 pieces large eggs, beaten
1 cup fried chicken breading mix
PROCEDURE:
1. Marinate chicken with salt, pepper, lemon juice, and
rosemary for 1 hour.
2. Grill eggplant and red onion until half done and
translucent and cut into small pieces respectively .Set aside.
3. Roast red bell pepper until blackened, then
immediately immerse in ice water bath.
4. Peel off blackened skin, take out stem and seeds.
5. Cut into 10 pieces. Set aside.
6. Arrange 1 slice of eggplant, 1 piece red onion, 1
piece red bell pepper, 1 piece celery stick and ½ tbsp. of spicy tinapa, and 1
tsp. of cream cheese on it.
7. Roll up chicken breast fillet, making sure to tuck in
sides.
8. Secure rolls by making a tie using lemon grass.
9. Do the same with the rest of chicken slices.
10. In a deep fryer, heat remaining oil.
11. Dip chicken rolls in egg, coat with fried chicken
breading mix, and fry until golden brown.
12. Drain excess oil on paper towel.
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