This is a delicious chicken and veggie dish that will delight your child. The combination of veggies used in this recipe adds colour, texture and a myriad of nutrients to the dish.
Ingredients
• 2 medium lean chicken breasts
• 5 dried Chinese mushrooms (soaked, washed & sliced thinly)
• Asparagus (cut into 2 inch lengths)
• Bamboo shoots (sliced thinly)
• Carrots (sliced thinly)
• Baby corn (sliced thinly)
• 1 tbsp oil
Marinade sauce
• 1 tbsp cornstarch
• 2 tbsp soysauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• Pepper - to taste
Method
1. "Butterfly" the chicken breasts thinly. Do this by sliving each of the chicken breasts thinly in a horizontal plane, using a sharp knife. Open up the sliced chicken breast flap and continue to slice the meat until you have obtained a thin and flat piece of chicken breast.
2. Lightly pound the sliced chicken breasts with the back of the knife.
3. Marinate the chicken breasts in the sauce for 10 minutes.
4. Arrange mushrooms, asparagus, bamboo shoots, carrots and baby corn in the centre of each of the chicken breasts. Roll the chicken breasts up tightly and tie both ends with a string to resemble parcels.
5. Dust the chicken parcels with cornstarch.
6. Heat 1 tablespoon of oil in a saucepan. Panfry chicken parcels on a low fire. Turn to cook and brown both sides.
7. When cooked, remove parcels from the saucepan. Cut and remove the strings. Cool.
8. Serve with rice and some vegetables.