Laing Stuffed Chicken
Prepared during Regional Fiesta Food Heat
Junior MasterChef Pinoy Edition
by Louise Mabulo
Ingredients:
2 Pcs. Breast Chicken (deboned and butterfly cut)
5 Pcs. Taro Leaves
2 Tbsp. Alamang
Garlic, minced
Onions, minced
Ginger, minced
½ Tsp. Cayenne Pepper
¼ Stick of Cream Cheese
½ Cup of Flour
1 Tbsp. Ground Pepper
1 Cup Coconut Milk
2 Eggs
All Purpose Cream
Toothpick
Instructions:
1. Sauté minced Garlic, Onions, and Ginger. Add Alamang
2. Add Coconut Milk and Taro Leaves. Leave until it simmers
3. Mix Ingredients until they perfectly blend together. Season to Taste and set aside Laing mixture to cool
4. Prepare the Chicken (Make sure it’s dry)
5. Place Laing and cream cheese together and roll
6. Use the toothpick to hold the meat together
7. Whisk 2 eggs, and prepare dry batter
8. Soak the Chicken in the egg and roll it in the dry batter. Pan-fry (Make sure that it is pan fried until golden brown)
9. Set aside to rest.
10. Blend All-Purpose Cream, Laing, Cream Chees, Pepper, and salt to make a dip.
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