Perilla Chicken Roll

Perilla(紫苏/大叶) is broad and has a sweet flavour with the scent of plum. They are commonly used in Japanese Barbecue skewers, salads and sashimi. After searching for a longtime I finally managed to find this Perialla leave at Takashimaya Cold Storage which cost about $2.05 for packet of 10 Leaves.


Ingredients:
300g Chicken Fillets
100g Small Asparagus or Carrot, cut into long strips
10 Perilla(紫苏/大叶) Leaves
1 Packet Lee Kum Kee Terriyaki Sauce
Ground White Pepper

Methods:
1. Rinse chicken fillet, pat dry and sprinkle ground white pepper on it.
2. Cut each small asparagus into 3 short lengths or carrot cut into long strips. Then blanch them in hot water until tender and drain in tap water.
3. Lay chicken fillet flat, arrange perilla leaves and a section of asparagus/carrot on each chicken fillet.
4. Roll up and fix the open end with a toothpick.
5. Heat oil in pan and fry chicken rolls until cooked or golden brown.
6. Pour in half packet to 3/4 packet of Terriyaki Sauce with 2-3 tablespoon water and let the chicken roll absorb the favour for a minute then serve.

Note:
You can used Japanese Eel Sauce instead of Terriyaki Sauce.

To us, the taste of the Perilla Leaves is sort of like Lemon Grass. It's indeed a very interesting dish to try on.