Ingredient and Portion
Chicken Mushroom Onion Roulade with Egg and Lemon Sauce
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From Amanda Ng Submit
I just loved how the taste of the rosemary leaves blended perfectly with the onions. It was an interesting combination because you could savor the herbs and onions blending perfectly with the chicken. As I was eating it, the mushroom scent slowly sipped out, making me more aware of its taste. The egg and lemon sauce also added a unique taste to the normal chicken meat.
1 serving of boneless chicken leg
1 serving of white onion
1 serving of white button mushroom
1 serving of egg
1 serving of lemon juice
1 serving of white onion
1 serving of white button mushroom
1 serving of egg
1 serving of lemon juice
Seasoning
Salt
Pepper
Olive oil
Chicken stock
Rosemary leaves
Pepper
Olive oil
Chicken stock
Rosemary leaves
Method
1. Marinate the boneless chicken leg with Rosemary leaves, salt, pepper, and olive oil.
2. Slice white onions and white button mushroom into small slices.
3. Roll up boneless chicken leg with white onions and white button mushrooms
4. Wrap with foil and bake in oven at 200°C for 15mins.
5. Heat the chicken stock.
6. Introduce lemon juice into Step 5.
7. Beat an egg into Step 6.
8. Stir until chicken stock, lemon juice and egg are well-mixed.
9. Remove chicken from foil, dribble dressing from Step 8.
10. Dish and serve with salad.
2. Slice white onions and white button mushroom into small slices.
3. Roll up boneless chicken leg with white onions and white button mushrooms
4. Wrap with foil and bake in oven at 200°C for 15mins.
5. Heat the chicken stock.
6. Introduce lemon juice into Step 5.
7. Beat an egg into Step 6.
8. Stir until chicken stock, lemon juice and egg are well-mixed.
9. Remove chicken from foil, dribble dressing from Step 8.
10. Dish and serve with salad.
Tips
Cornstarch mixture may be added to Step 8 to thicken the dressing.
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