Roulade “spring roll style” ginger marinated Pulled Chicken with Mushroom

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Roulade “spring roll style” ginger marinated Pulled Chicken with Mushroom

FullSizeRender (81)

This is one of those fun anytime dishes made for a midday snack or as an appetizer for any party.

Easy. Simple. Done.

Crepe (will roll into a spring roll)

Ingredients

2/3 cup all-purpose flour

1/2 teaspoon salt

3 eggs

1 cup milk

Method

In a large bowl, whisk the flour, salt, eggs and milk until smooth.

Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter.

Lift and tilt pan to evenly coat bottom.

Cook for 1-2 minutes or until top appears dry

Remove from pan and cool on sheet pan

 

Ginger Marinated Pulled Chicken

Ingredients
2 chicken breast halves with skin and bone (1 1/2 pounds total)

1 1/2 teaspoons fresh lime juice

1 teaspoon Asian chile-bean paste with garlic (preferably Lan Chi)

1 teaspoon red-chile oil , or to taste

1 teaspoon Sichuan-pepper oil , or to taste

1 teaspoon finely grated peeled fresh ginger

1/2 teaspoon finely grated garlic

1/2 teaspoon minced fresh mild long red chile such as Holland

1/2 teaspoon salt

1 cup fresh cilantro sprigs

 

Method

Lightly rinse chicken off and damp dry

Combine all ingredients in a bowl and toss chicken to lightly coat

Allow to marinate for 2 hrs in air tight container

Place chicken into pressure cooker and cook for 30-40 minutes

Remove and cool on cooling rack

Remove Skin and using a for shredded chicken

Take sauce and strain, reduce to 1/8, thicken with cornstarch if the liquid has not naturally thickened. Cool and reserve for later use.

 

Vegetable, Julienne

Ingredients

6ea Snow Peas, julienne

1 pkg Enoki mushrooms or Shitake Mushrooms

½ ea Carrot, julienne

1ea Scallion, sliced on an angle to make 4” slices

 

Method

Julienne all items and toss together

Drizzle some of the reduction enough to coat the vegetables and reserve

 

Assemble to rolls:

Place a crepe round on top of the counter surface

Take about 3oz of chicken mix and lay it in the center of the crepe

Top the chicken with the vegetable mixture

Fold the crepe over

Fold the crepe “flaps in” and roll to create a “spring roll”

Spilt in half before serving

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