Smoked Chicken Roll with Cassava Shoots In Turmeric Coconut Gravy
From Raja Kuah Knorr 2016's runner up winner, Chef Mohd Hilmi Bin Mohd Alias Ahmad
Ingredients
Spice Paste
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Bird’s Eye Chili 15 pc
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Fresh Turmeric(1 inch) 1 pc
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Red Onion 3 pc
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Garlic Cloves 2 pc
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Dried Anchovies 50 g
Protein
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Chicken Breasts(rolled with seaweed & smoked) 2 pc
Gravy
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Lemongrass Stalk 2 pc
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Veg, Tomatoes 2 pc
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Veg, Turmeric Leaves 1 pc
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Tamarind Peel 3 pc
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Thick Coconut Milk 1 cup
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Thin Coconut Milk 2 cup
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Cassava Shoots
Preparation
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Spice Paste
- Grind or pound all the spices under Spice Paste.
- Heat up some oil and saute all ground ingredients with lemongrass. Saute until fragrant.
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Protein
- Flatten the chicken breasts, then season with Knorr Chicken Stock and a pinch of salt.
- Put a piece of seaweed in the middle of the chicken, roll and seal tightly.
- Smoke chicken until cooked.
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Gravy
- Add in cassava shoots that have been blanched and knotted together to the sautéed spice paste. Cook till soft.
- Add in thin coconut milk, cook on slow fire. Stir continuously to prevent the coconut milk from cuddling. Bring to a gentle simmer.
- Add in thick coconut milk & continue stirring.
- Add in smoked chicken rolls and allow flavours to develop fully into the meat.
- Season with Knorr Chicken Stock and salt. Lastly add in tomatoes and turmeric leaf.
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Assembly
- Ready to be served with some cooked white rice.
