balinese-chicken-rolls

Balinese Chicken Rolls

Total time: 30 minutes

Serves 4

9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 large piece (155g) - Chicken leg, boneless, skin removed

2 whole big piece (412g) - Carrot, cut into batons

2 tablespoons (30g) - Onions, chopped

2 cloves (9.2g) - Garlic, chopped

1 piece (8g) - Tumeric

60g - Ginger, sliced

2 stalks (~30g) - Lemongrass, crushed and sliced

1 tablespoon (15g) - Rice bran oil

A pinch (~⅓ tsp) (1.67g) - Salt, Pansalt, low sodium

250g - Lentils

UTENSILS

Stove, Blender, Steamer, Measuring Cup, Weighing Scale, Chopping board, Knives, Sauté Pan, Bowls, Spatula, Metal Spoon

INSTRUCTIONS

1. Blend the lentils, onions, garlic, turmeric, sliced ginger and salt in a blender.

2. Heat the rice bran oil and pan fry the lemongrass and blended spices until fragrant.

3. Place the boneless chicken leg on a plate and pour half the stir-fried spice paste over it.

4. Arrange the carrots to lie length-wise on the chicken and roll. Secure with a toothpick.

5. Place the rolls in a steamer and steam on high heat for 15 minutes.

6. Cut the chicken roll into bite-sized pieces and spread the other half of the paste on top.

NUTRITION INFORMATION (PER SERVING)

Energy (kcal)

279

Carbs (g)

Proteins (g)

Fats (g)

Fibre (g)