Monday, 26 December 2005

Perilla Chicken Roll


Perilla (紫苏/大叶) has a sweet flavour with the scent of plum. They are commonly used in Japanese Barbecue skewers, salads and sashimi. After searching for a longtime I finally managed to find this Perialla leave at Takashimaya Cold Storage which cost about $2.05 for packet of 10 Leaves.


Ingredients:
300g Chicken Fillets
100g Asparagus or Carrot, cut into long strips
10 Perilla (紫苏/大叶) Leaves
1 Packet Lee Kum Kee Teriyaki Sauce
Ground White Pepper

Method:
1. Rinse chicken fillet, pat dry and sprinkle ground white pepper on it.
2. Cut asparagus or carrot into 5cm long  strips; blanch them in hot water till slightly soften, rinse and drain well.
3. Lay chicken fillet flat, place perilla leaves on it, top with asparagus/carrot on each chicken fillet.
4. Roll up and fix the open end with a toothpick.
5. Heat oil in frying pan then shallow fry the chicken until cooked or golden brown.
6. Pour in half packet to 3/4 packet of Teriyaki Sauce with 2-3 tablespoon water and let it simmer for a few minutes till sauce thicken.

Note:
- You can used Japanese Eel Sauce instead of Teriyaki Sauce.
- To us; the taste of the Perilla has similar taste like Lemon Grass.

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