@austinkangg: Today’s recipe: Stuffed Rolled Chicken 🍗 Crispy on the outside, juicy and packed with flavor on the inside🤤 It takes a few steps, but trust me, it’s worth it. Here’s how to make it and the ingredients👇 1. Lay several pieces of chicken skin slightly overlapping on a sheet of plastic wrap to form a rectangle. Place the chicken breast on top, cover with another sheet of plastic wrap, and gently pound until thin and even. 2. Layer the blanched perilla leaves over the chicken breast, covering the entire surface. 3. In a blender, add chicken thigh, butter, 5 tbsp soybean paste, 5 tbsp pear marinade mix, and about ½ bowl of cooked glutinous rice. Blend until smooth to make the filling. 4. Sauté the mushrooms and green onion in a pan and set aside. 5. Pipe the chicken filling down the center and top with the sautéed mushrooms. Using the plastic wrap, carefully roll everything into a tight log. Remove the plastic wrap and secure the chicken tightly with kitchen twine. 6. Add butter to a pan and sear the chicken over low heat until golden on the outside. Transfer to the oven and cook for about 30 minutes. 7. For the garnish, lightly sauté the bamboo shoots in a pan. 8. Remove the chicken from the oven and brush it generously with a glaze made from sherry vinegar and honey. Return it to the oven for another 3–5 minutes. 9. For the sauce, add Madeira wine to the pan and reduce until it reaches a syrupy consistency. Lower the heat, add butter, and gently swirl the pan until the butter emulsifies into a smooth, silky sauce. 10. Slice the finished chicken into thick pieces and plate with the bamboo shoots and green garnish. Spoon the Madeira butter sauce around the chicken and finish with a little salmon roe on top. Chicken skin Chicken breast Chicken thigh Blanched perilla leaves Butter Cooked glutinous rice Soybean paste – 5 tbsp Pear marinade mix – 5 tbsp Mushrooms Green onion Salt Sherry vinegar Honey Madeira wine Butter Bamboo shoots Fresh greens Salmon roe #austinkang #cooking #cheflife #cooktok #cookwithme

Austin Kang

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Friday 21 August 2026 08:30:33 GMT