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STEAMED KOREAN BBQ ROLLS

Ingredients:

2 packs (550 g each) MAGNOLIA CHICKEN TIMPLADOS BBQ, cooked according to package directions
1 pc (150 g) carrot, cut into strips
16 pc (160 g) outer Baguio pechay leaves
1 tbsp sesame oil (optional)

Procedure:

1. Prepare steamer. Meanwhile, Remove the chicken meat and discard bones.
2. Place a portion of chicken meat and some carrot strips in Baguio pechay leaves and roll. Secure with toothpicks if needed.
3. Arrange pieces on a steamer and steam for 10 minutes.
4. Drizzle with sesame oil just before serving.

Makes 6-8 servings.
(Yield: 12-16 pc/2 pc per serving) 

Note/s:

  • To cook MAGNOLIA CHICKEN TIMPLADOS READY-TO-COOK CHICKEN BBQ: Thaw Magnolia Chicken BBQ. GRILLER: Grill Chicken BBQ over charcoal for about 15 minutes. PAN-FRY: In a shallow pan, add 6-8 tbsp of cooking oil. Over medium heat, fry Chicken BBQ for 12-15 minutes or until cooked.

Tip/s:

  • Use singkamas (turnips) as an alternative to carrot.
  • Use cabbage instead of Baguio pechay.
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