Nasi Kerabu Chicken Roulade - Fine Dining Ayam Percik by @chefamirgani

1h3
Hard

1 serving

🍗

1

Boneless Chicken Thigh

10

Serai Kayu Leaves

🍙

1 sheet

Nori

🍗

100 g

Chicken Meat

30 ml

Percik Paste

🥥

15 ml

Thick Coconut Milk

🌾

8 g

Wheat Flour

🥚

30 g

Egg White

🧂

1 g

Salt

Preparation Steps

  1. Step 1/19

    Trim the boneless chicken thigh and lay it flat on the cutting board with the smooth side facing down.

    boneless chicken thigh
    🔪chef's knife
    🪵cutting board

  2. Step 2/19

    Add the chicken meat, percik paste, thick coconut milk, wheat flour, egg white, and salt to the blender.

    chicken meat
    percik paste
    thick coconut milk
    wheat flour
    egg white
    salt
    🥄measuring spoon

  3. Step 3/19

    Blend the filling ingredients until completely smooth and thick, scraping down the sides if necessary.

    🥄spatula

  4. Step 4/19

    Blanch the serai kayu leaves briefly in boiling water until softened.

    serai kayu leaves
    🥄tongs

  5. Step 5/19

    Dry the blanched serai kayu leaves thoroughly with paper towel.

    serai kayu leaves
    ✨paper towel

  6. Step 6/19

    Arrange the 10 serai kayu leaves in an overlapping layer across the flattened chicken thigh.

    boneless chicken thigh
    serai kayu leaves
    🪵cutting board

  7. Step 7/19

    Spread about two-thirds of the blended chicken filling evenly over the serai kayu leaf layer.

    chicken meat
    percik paste
    thick coconut milk
    wheat flour
    egg white
    salt
    🥄spatula

  8. Step 8/19

    Spread the remaining blended chicken filling evenly over the nori sheet.

    nori sheet
    chicken meat
    percik paste
    thick coconut milk
    wheat flour
    egg white
    salt
    🥄spatula

  9. Step 9/19

    Roll the nori sheet into a tight cylinder, enclosing its chicken filling.

    nori sheet

  10. Step 10/19

    Place the nori cylinder along the center of the chicken thigh filling.

    boneless chicken thigh
    nori sheet
    🪵cutting board

  11. Step 11/19

    Roll the chicken thigh tightly around the nori center to form a compact roulade.

    boneless chicken thigh
    nori sheet

  12. Step 12/19

    Wrap the roulade tightly in plastic wrap, twisting both ends to compress and seal the shape.

    ✨plastic wrap

  13. Step 13/19

    Steam the wrapped chicken roulade for 25 minutes until the chicken is fully cooked.

    boneless chicken thigh
    🥄tongs

  14. Step 14/19

    Cool the steamed roulade at room temperature until safe to handle.

  15. Step 15/19

    Refrigerate the wrapped roulade until thoroughly chilled and firm, about 30 minutes.

  16. Step 16/19

    Remove the plastic wrap and place the chilled roulade on an oven-safe tray.

    ✨plastic wrap

  17. Step 17/19

    Bake the roulade at 165°C (330°F) for 8 minutes to warm it and lightly brown the exterior.

    boneless chicken thigh

  18. Step 18/19

    Torch the outside of the roulade until lightly charred and slightly crisp.

    boneless chicken thigh
    🔥kitchen torch
    🥄tongs

  19. Step 19/19

    Slice the chicken roulade into even portions and serve hot as a fine-dining Nasi Kerabu protein component.

    boneless chicken thigh
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Sauce, Spices, Dairy Alternative, Grains, Baking, Egg, Seasoning

Ingredients

Boneless chicken thigh, Serai kayu leaves, Nori, Chicken meat, Percik paste, Thick coconut milk, Wheat flour, Egg white, Salt

Allergens

Coconut, Gluten, Wheat, Egg

Dietetics

Dietary regimen

High Protein, Low Sugar

Calories

385 kcal

Macro nutrients

Protein: 42g, Fat: 20g, Carbohydrates: 8g, Fiber: 1g, Sugar: 2g

Nutritional Information

Minerals

Sodium: 620mg, Potassium: 420mg, Iron: 2.1mg, Phosphorus: 285mg

Vitamins

Vitamin B3: 14mg, Vitamin B6: 0.8mg, Vitamin B12: 0.7µg, Vitamin D: 0.6µg

Preparation

Time Information

Preparation

30 minutes

Cooking

33 minutes

Overall

1 hour 3 minutes

Difficulty

Level

Expert (4/4)

Steps

19 steps

Equipments

Utensils

chef's knife, cutting board, blender, mixing bowl, measuring spoon, spatula, paper towel, plastic wrap, tongs, kitchen torch

Appliances

Blender, Steamer, Refrigerator, Oven

Type

Type

Type Of Dish

Main Course, Fine Dining

Occasions

Dinner, Special Occasion, Festive Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Kelantan

Various

Aspect

Texture

Tender, Juicy, Creamy, Slightly Crispy, Firm

Flavors

Savory, Smoky, Coconutty, Spicy, Aromatic, Umami, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked chicken out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C,Reheat until piping hot), freezer : 2 months (Wrap tightly to prevent freezer burn,Freeze after steaming and cooling,Thaw overnight in the refrigerator before reheating)