U.S. Blue Cheese Drunken Chicken Roulade with Mixed Grains, Ang Chow Sauce & Pickled Wood Ear Fungus
by Petrina Loh
@ 24 Aug 2018
Chef Petrina Loh of Morsels presents a drunken chicken roulade using U.S. blue cheese.
U.S Blue Cheese Drunken Chicken Roulade
4 Sakura chicken thigh, each approx. 600g
400ml water
30g Szechuan pepper corn, toasted
20g diamond kosher salt
20g ang chow (red rice residue)
20g fermented red beancurd
100g U.S . Blue Cheese, crumbled
carrot puree, vegetables, blanched bok choy and chopped chives for garnishing
Mixed Grains
60g (each) sprouted mung beans and pearl barley
180ml water
15ml olive oil
60g (each) red and white quinoa
15g butter, melted
120ml water
Ang Chow Sauce
100g ang chow (red rice residue)
20ml shaoxing wine
10g fermented red rice residue
600ml chicken stock
3g ginger
2g salt
Pickled Woodear Fungus with Onion
40ml plum vinegar
80ml Chinese rice vinegar
20ml Chinese rose wine
80ml water
30g brown sugar
2 chilli padi
10g ginger round, peeled and smashed
2g diamond kosher salt
50g woodear fungus, rehydrated
1/2 brown onion, sliced and sauted
U.S. Blue Cheese Drunken Chicken Roulade
1. Combine water, toasted Szechuan pepper corn and diamond kosher salt
2. Brine chicken thigh in the marinade overnight, wash thoroughly and pat dry. Set aside.
3. Mix ang chow and fermented red beancurd to form a paste.
4. Place each chicken thigh on a cling film.
5. Spread a thin layer of paste and top with crumbled U.S. Blue Cheese.
6. Roll each chicken thigh and seal both ends tightly.
7. Vacuum seal in a bag and sous vide at 55°C for an hour.
8. Roast chicken thighs in a pre-heated oven at 220°C for 8 minutes then rotate and roast for another 8 minutes.
9. Remove from oven, rest for 10 minutes and slice into equal portions.
Mixed Grains
1. Steam both barley and quinoa in separately in butter and oil for 30 minutes.
2. Combine all grains and toss evenly.
Ang Chow Sauce
1. Combine all ingredients and keep on medium heat for 30mins till reduced.
Pickled Woodear Fungus With Brown Onions
1. Combine plum vinegar, Chinese rice wine, Chinese rose wine, water, brown sugar, chilli padi, ginger round and diamond kosher salt in a pot and bring to a boil.
2. Reduce to low heat and infuse for at least 30 minutes.
3. Strain the mixture and pour over rehydrated woodear fungus and sauted brown onions.
Spread ang chow sauce on a plate and place U.S Blue Cheese drunken chicken roulade on top. Serve with mixed grains, pickled woodear fungus, sliced brown onions and bok choy. Garnish with chopped chives.
Serves 4
For more information, contact the U.S. Dairy Export Council Southeast Asia office at
info@dairyconnect.biz or visit
www.ThinkUSAdairy.org.
Adapted from the Jul Aug 18
recipe supplement of Cuisine & Wine Asia.
