Chicken Roll & Stew Soft Boil Egg (Japanese Style)

This chicken roll recipe was inspired by Gordon Ramsay from the F Word show. Though he portraits an image of a bad-temper chef in his reality cooking show, his cooking skill is really professional. This dish is good for parties and you can prepare them in advance. It is easy and quick to make and the result is an impressive superb gourmet.


I use big deboned chicken drum sticks and marinate them with garlic, salt, sugar, ginger juice and sesame oil. Mash or dice a potato, onion and smoked bacon for the stuffing. You can vary the stuffing to your own liking, eg. celery, green pepper. Then fry with black pepper, salt and sugar, mixed well with mashed potato, then stuff them into the drum stick. The most important part is to wrap it tightly with microwavable cling wrap followed by aluminum foil. Steam or poach for 15 - 20 min. Cool and chill for 3 - 4 hours. This process will give you a nice and firm sausage like chicken roll with stuffing. Remove the wrap and fry the drum sticks in a pan for a few mins and put them into a oven or toaster to grill for 15 - 20 mins. The skin will turn golden and crispy. The filling is so tasty and yummy.





I like the Ramen at Sakae Sushi Restaurant. Next time you try it, pay attention to the stewed egg. I am so impressed and amazed by how the Japanese turn the egg into an unforgetable snack. After some thoughts, I try to make something close.

To prepare soft boiled eggs:
Put eggs in a pot of cold water and start boiling. Switch off the fire immediately after it reaches the boiling point. Leave the eggs in the hot water for 2 mins. Then plunge them into cold water and remove the shell. The key word here is SOFT. Don't fully cook (or worse over cook) the eggs.

Next, prepare the stew sauce. I must admit I cooked based on estimation as I didn't really measure how much water and what exactly I've put in. Most importantly, taste your marinate sauce and make sure it tastes right. The easy way is to buy a bottle of stew sauce - Lee Kum Kee Chinese Marinade - and add some spices to your liking.

Below are some of the spices that I've put in:
Water est. 1 ltr, dark soya sauce (thick type), rock sugar, Cao Guo (Tsaoko), Star Anise, Cinnamon, Pepper corn, Black pepper corn, Gan Cao (Licorice Root), Hua Jiao and Sha Jiang and salt. Boil for 15 mins. Let it cool and set aside.

Put the soft boiled eggs into the cool solution and soak them over night in fridge. To keep the eggs soft, don't boil the eggs again, before your meal. Simply cut them into halves and put them on top of the steaming instant noodle. Or you could reboil the stew sauce, without the eggs in it. And simply pour the hot soup/stew sauce on the eggs to make them warm.