Ingredients :

• 350gr chicken legs (skinless), diced and minced
• 2 teaspoon Chinese cooking wine (Hua Tiao or Shao Xing )
• 1 teaspoon Five-spice powder (Ngo Hiong)
• 2 egg whites
• 4 teaspoon oyster sauce
• 40gr fresh asparagus, blanched
• 1 teaspoon ginger powder
• 2 teaspoon olive oil (saute light)
• 1 teaspoon sugar
• 1 tablespoon chicken powder
• 1 teaspoon Cornstrach ‘Maizena’
• Salt & white pepper to taste

Light Soy Sauce Vinaigratte :

(Combine and heat all the listed below ingredients, until sugar dissolved. Serve over the chicken roll).

• 500 ml black vinegar or Kewpie Chinese Dresing
• 8pcs ginger, thinly sliced
• 120gr brown sugar

Methode :

1. Combine light soy sauce vinaigratte ingredients , simmer until reduced and thick
2. Blend in food processor, chicken legs with five spices powder, Chinese cooking wine, oyster sauce, ginger powder, sugar, cornstrach and egg white into a paste. Chill in refrigerator for 1 hour
3. Spread paste into a clean plastic sheet and place the asparagus in the center. Roll up tightly and steam for 12 minutes
4. Remove plastic sheet and cut steamed chicken roll into 4 cm pieces. Heat oil in non – sticky frying pan and sear until lightly browned