Authentic Asian Sauces
Honey Baked Chicken Roll with Vegetables
What You Will Need
Ingredients
- Chicken steak 2 pcs (about 400g)
- Black fungus (shredded) 50g
- Carrot (cut into thin strips) 1/4 pc
- Celery (cut into thin strips) 1/2 pc
Marinade
- Lee Kum Kee No Hormones* Concentrated Chicken Broth 1 Tbsp
- Lee Kum Kee Double Mushroom Dark Soy Sauce ½ Tsp
- Lee Kum Kee Coarse Ground Black Peppercorns a little
Seasoning
- Lee Kum Kee Double Deluxe Soy Sauce 1 Tsp
- Sugar a little
- Honey Sauce:
- Lee Kum Kee No Hormones* Concentrated Chicken Broth 1 Tbsp
- Honey 1 Tbsp
Made with
Lee Kum Kee products
How to make it
-
Rinse the chicken steak, cut off the thicker part to make the whole steak in a relatively even thickness. Marinate it for 15 minutes.
-
Blanch the black fungus. Heat up oil, stir-fry the carrots and celery, add seasonings and stir well.
-
Put the chicken steak on a piece of aluminum foil, put the black fungus, carrots and celery on the steak and roll it up slowly. Twist the two ends of the chicken roll.
-
Preheat the oven to 190°, bake the chicken roll for 20 minutes. Remove the aluminum foil, coat it with honey sauce and bake for another 5 minutes (No need to cover and tighten the aluminum foil again). Ready to serve.
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