Thursday, November 17, 2011

Chicken Mango Roll

The helper of Tita Portia did a cooking demo yesterday.  Her father and brother are both cooks and taught her how.  PD (Tita Portia) and I were surprised she volunteered to make Chicken Mango Roll.

I am not so sure what the proportions are but will try my best.

 470 ml. mayonnaise
 250 ml. Alaska Condensada
1/4 c. unsalted butter, softened
chicken breast
yellow mangoes
egg, beaten
rice paper ( like the one you use for turrones)  Sorry I dont know where to get it
Japanese breadcrumbs
cooking oil

Combine the mayo, condensada and butter and set aside.

Boil chicken breast and slice into large strips.

Slice the mangoes into strips.

Lay a piece of rice paper on a plate, arrange the chicken slices and mango slices in the middle of the paper.

Spoon some of the mayo-milk mixture.  Roll and seal like a lumpia.

Dip in egg, then roll in breadcrumbs.

Deep fry until golden brown.

Serve with the mayo-milk sauce but add about half a cup more of Alaska condensada.

There were leftover chicken strips and mangoes.  Rochelle, the helper, made it into giant chicken nugget balls!!!

I did not see how she made it but she said she just mixed the chicken strips with flour, butter, salt and pepper.  Shaped into a giant ball then rolled in flour, dipped in beaten egg then  rolled in Japanese breadcrumbs.  She arranged the mango slices of top and drizzled with the Mayo-milk sauce.

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