Chicken Hoisin Rolls

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The best way to tell if your chicken is cooked is to poke it with the sharp end of your knife into the fleshiest part of the chicken and if the juices run clear, that means it´s cooked but if it´s bloody, pace in back into the oven and cook for a little longer

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  • 4 Pax

Ingredients

  • 4 Mission Onion & Chives Wraps
  • 2 whole Chicken Legs
  • 1 clove Garlic, crushed and chopped finely
  • 1 tsp Chinese 5 Spice Powder
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Sugar
  • ½ tsp Salt
  • 3 tbsp Hoisin Sauce
  • 2 stalks Spring Onions, sliced thinly
  • 1 Cucumber, cut into thin strips

Instructions

 

  1. In a bowl, marinate chicken legs with garlic, 5 spice powder, light soy sauce, sugar and salt for at least 30 minutes.
  2. Preheat up oven at 200°C for 10 minutes. Once oven is hot, reduce heat to 170°C and place chicken on a baking tray. Cook for approximately 20 to 30 minutes until skin on chicken is brown and crispy, while the flesh is cooked through. Don’t forget to base the chicken every 10 minutes with its juice.
  3. Remove and shred chicken into pieces. Set aside.
  4. Depending on the size of your tiffin, cut Mission Onion & Chives Wraps to fit the tiffin bowls.
  5. In a 3-tier tiffin, place wraps in one layer, shredded chicken in another and finally the spring onions, cucumber and hoisin sauce in the last layer.
  6. To prepare Chicken Hoisin Rolls, place a wrap down, spread a thin layer of hoisin sauce, sprinkle shredded spring onions and cucumber strips and finally, top with shredded chicken. Roll up and enjoy!

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Chicken Hoisin Rolls

The best way to tell if your chicken is cooked is to poke it with the sharp end of your knife into the fleshiest part of the chicken and if the juices run clear, that means it´s cooked but if it´s bloody, pace in back into the oven and cook for a little longer

 Preparation Time: Total time: Serves 4 Pax Ingredients: 4 Mission Onion & Chives Wraps 2 whole Chicken Legs 1 clove Garlic, crushed and chopped finely 1 tsp Chinese 5 Spice Powder 1 tbsp Light Soy Sauce 1 tbsp Sugar ½ tsp Salt 3 tbsp Hoisin Sauce 2 stalks Spring Onions, sliced thinly 1 Cucumber, cut into thin strips Instructions:

 

  1. In a bowl, marinate chicken legs with garlic, 5 spice powder, light soy sauce, sugar and salt for at least 30 minutes.
  2. Preheat up oven at 200°C for 10 minutes. Once oven is hot, reduce heat to 170°C and place chicken on a baking tray. Cook for approximately 20 to 30 minutes until skin on chicken is brown and crispy, while the flesh is cooked through. Don’t forget to base the chicken every 10 minutes with its juice.
  3. Remove and shred chicken into pieces. Set aside.
  4. Depending on the size of your tiffin, cut Mission Onion & Chives Wraps to fit the tiffin bowls.
  5. In a 3-tier tiffin, place wraps in one layer, shredded chicken in another and finally the spring onions, cucumber and hoisin sauce in the last layer.
  6. To prepare Chicken Hoisin Rolls, place a wrap down, spread a thin layer of hoisin sauce, sprinkle shredded spring onions and cucumber strips and finally, top with shredded chicken. Roll up and enjoy!
/10 from 200 users.