Chicken Roulade

Name: Chicken Roulade
Yield: 4 rolls
Cuisine: American
Ingredients: For omelette :; 2 large eggs; 1/8 tsp salt; To taste ground white pepper; For chicken mixture :; 200 gr ground chicken; 1 small carrot, shredded; 4 dried black ear mushroom (or other kind of mushroom), soaked until blooming, thinly sliced; 2 garlic cloves, press in a garlic press; 20 gr tapioca flour; 1 small egg; 3/4 tsp salt; 1/4 tsp sugar; To taste ground white pepper

Pawon Indo Bule @PawonIndoBule

I like this chicken roulade since I was a kid, now my children love it too. Easy to make and can be stored in the freezer.

Pawon Indo Bule @PawonIndoBule

I like this chicken roulade since I was a kid, now my children love it too. Easy to make and can be stored in the freezer.

Saved

Ingredients

4 rolls

For omelette :
2large eggs
1/8 tspsalt
To tasteground white pepper
For chicken mixture :
200 grground chicken
1small carrot, shredded
4dried black ear mushroom (or other kind of mushroom), soaked until blooming, thinly sliced
2garlic cloves, press in a garlic press
20 grtapioca flour
1small egg
3/4 tspsalt
1/4 tspsugar
To tasteground white pepper

Saved

Steps

1

Beat 2 eggs, salt and pepper lightly until well combined. This egg mixture is for making 4 omelettes.
2

Put a very little oil on a 8 inch non stick skillet. Pour 1/4 of the beaten egg. Tilt the pan so the egg covers the pan. Put the omelettes aside.
3

Mix all the chicken mixture ingredients. Stir until well combined. Devide the mixture into 4 parts.
4

Place one sheet of omelette on a plate or cutting board. Spread one part of the chicken mixture on top of it evenly. Roll it up. Wrap it with plastic cling wrap. Twist both edges of the cling wrap tightly.
5

Do the same to the remain omelettes and chicken mixture.
6

Steam the roulade (over boiling water) for 20 - 25 minutes.
7

Slice the roulade. Eat them directly or deep fry them first and served with ketchup or chili sauce. You can add them into the soup or use them to make sweet and sour chicken roulade.