C10Pan-fried Chicken Roll with Chinese Gooseberry Sauce

Pan-fried Chicken Roll with Chinese Gooseberry Sauce (Serves 2)

Ingredients

1 piece Chicken Thigh, sliced thinly
40g Fish Paste
1 tsp Pat Chun Chinese Gooseberry Sauce
1
tsp Corn Starch
Dash of salt
Dash of sugar

Sauce

2 tbsp Pat Chun Chinese Gooseberry Sauce
2 tbsp Pat Chun Sweetened Vinegar
1 tbsp Pat Chun 5% Acidity Rice Vinegar
1½ tsp Sugar
3 tbsp Water
½ tsp Salt
1 tsp Corn Starch

Preparation

1. Add salt and sugar to chicken and mix well.
2. Place chicken flat on a plate and add corn starch.
3. Mix Pat Chun Chinese Gooseberry Sauce and fish paste and spread on chicken. Roll the chicken and wrap with cling film. Steam for 8 minutes. Cool and cut into slices.   Mix with a pinch of corn starch.
4. Heat oil. Pan-fry chicken roll until golden. Set aside.
5. Add Sauce (except corn starch) to wok and bring to boil. Dissolve corn starch in water and add to Sauce to thicken. Pour on top of chicken roll. Serve.