 |
Ingredients:
4 chicken breast
12 sprigs chive
2 tbsp. fish sauce
Filling Ingredients:
2 cup Chaokoh Coconut Milk
1/2 cup of minced pork
1/2 cup sticky rice, steamed
1 cup shallots, finely chopped
1 tbsp. ginger, finely chopped
1 tsp. garlic, finely chopped
1 tbsp. red bird chilli, finely chopped
2 tbsp. coriander, finely chopped
Instructions:
1. Paper dry the chicken breast thoroughly.
2. Tenderize and flatten chicken breast with a mallet.
Stuffing Mixture
1. Heat oil in a frying pan.
2. Add shallots, ginger and stir-fry until soft.
3. Add garlic, red bird chilli and stir-fry for a few minutes.
4. Add minced pork and stir-fry until half-cooked, drain the liquid.
5. Add 1/2 cup of Chaokoh Coconut Milk, steamed sticky rice and chopped coriander to the stuffing mixture and stir to combine, set aside.
6. Lay the pounded chicken flat on a tray.
7. Spoon the stuffing mixture on top of the chicken.
8. Roll the chicken to enclose the stuffing and use the sprigs chive to secure both ends.
9. Boil 1 1/2 cups of Chaokoh Coconut Milk, add fish sauce to taste and boil the rolled chicken until done, remove from the coconut milk.
10. Cut into sliced before serving.
11. Garnish with coriander and serve with Mae Ploy Sweet Chilli Sauce and steamed sticky rice.
|
Print
