Pu Ning Fermented Beans Marinated Chicken Rolls
Pu Ning Fermented Beans Marinated Chicken Rolls
Try this quick and easy Chinese chicken roll recipe from Heritage Food Makeover.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 60 minutes
  • Cooking Time 20 minutes
  • Yield 2 - 3 servings
  • 4 whole Chicken Thighs, deboned
  • 1 teaspoon Fermented Yellow bean paste (Puning Taucheo)
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Peanut butter
  • 1 teaspoon Ginger juice
  • Dipping Sauce:
  • 20 grams Grounded Blue ginger (Galangal)
  • 4 tablespoons Rice vinegar
  • 50 millilitres Water
  • 1 tablespoon Sugar
  • 1 Chilli padi, finely sliced
  • Garnish:
  • 50 grams Yellow soy beans, boiled and drained
  • Cucumber slices
  • Spring Onions, sliced
  • Coriander Leaves
  1. Mix bean paste and sesame paste together with ginger juice. Marinate the chicken pieces with this mixture
  2. On an inverted stainless steel prep tray, wipe with a damp cloth first and stretch a piece of microwavable cling wrap over the surface. Place a piece of marinated chicken on it and roll over Pull both ends tight and roll the chicken into a roulade. Lock both ends with a dead knot each and double secure with aluminum foil
  3. Steam chicken for 20minutes. Allow the chicken to cool down to warm temperature before cutting
  4. Combine ingredients for blue ginger dipping sauce and allow it to sit for 30-60mins minimum
  5. Slice the chicken and arrange on serving dish with boiled soy beans as base, garnish with spring onions and coriander. Serve dipping sauce on the side

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