How to make it

  • Mix all the components for the marinade together. Cut the chicken breasts into short thin strips and set them to marinate for 3-4 hours. Drain before cooking.
  • Cut the carrot and zucchini into a long thin julienne and the cabbage into a thin shred. Cut the scallions at a long diagonal. Finely chop both the garlic and the ginger.
  • Heat 2 separate sauté pans or woks. In one cook the chicken until it is nicely coloured . In the other start with the cabbage and carrots – sauté them until tender then add the zucchini and scallions. Season with the five spice, garlic and ginger and sesame seeds and cook a few minutes longer.
  • Combine the chicken and the vegetables and make the rolls with this filling. Deep fry them.
  • FOR THE SAUCE: Poach the pumpkin in chicken stock until it becomes very soft. Puree and sieve it into a small bowl and add to it all the remaining sauce ingredients. Let it chill a few hours before serving.

Reviews & Comments 2

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  • 22566 8 years ago
    Pass the Sake,and this will do quite nicely.


    Kind Regards

    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    Delicious~ "5"FORK!!!!!
    I look forward to tasting this combination
    of flavors!
    I added this recipe to some of my 'Groups'~
    Was this review helpful? Yes Flag

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