Chicken rolls sticky rice and mango

Sticky rice and chicken dish familiar street but with a new style variations West will take this dish to new heights,that is hot appetizer for dinner or snacks in between the meals.

MATERIAL

     Shins chicken: 2
     Liver Pate: 2 spoon
     Spinach: 4
     Grated carrot thin: 8 slices
     Diced mango
     white sticky rice
     Mayonnaise
     Soy
     County wedge

PRELIMINARY PROCESSING

:- Boneless chicken leg, leave meat, sliced ​​meat brought down minced, cut horizontal meat, beats thin, marinated 1 spoon seasoning Aji-ngon®, 1 / 2 spoon onion, 1 / 4 spoon five-spice powder, 1 spoon soy sauce and 1 / 4 spoon pepper, to saturate.

- Mix sticky rice, mango with 1 spoon mayonnaise "Aji-mayo". Mix the chopped chicken with 2 spoon liver pate and less salt.

- Attach sticky rice, carrots poaches, drain. Tightly coconut to take water.

IMPLEMENTATION

- Roll the chicken thighs in order round the outside to inside include: chicken, human pate, carrot, white sticky rice, mango and attach sticky rice, strapping back, steamed for about 15 minutes.

- Non-aromatic onion, effuse coconut water to fried, give roll chicken in skillet until cook, shell colored cockroach wings then turn off the heat.

HOW TO USE

- Slice, put on dish, add more water on top, using hot

Refer: monngonmoingay

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