Lao-style Stuffed Chicken Rolls

Ingredients

In this Lao-inspired adaptation, the traditional Romanian Pitica is transformed into Stuffed Chicken Rolls. The original dish typically consists of ground meat mixed with various spices and herbs, formed into a patty, and grilled. In the Lao version, chicken breasts are used instead of ground meat, and they are stuffed with a flavorful mixture of lemongrass, galangal, garlic, and cilantro. The cooking technique also differs, as the rolls are seared instead of grilled, resulting in a crispy exterior. We alse have the original recipe for Pitica, so you can check it out.

• 4 chicken breasts (boneless and skinless) 4 chicken breasts (boneless and skinless)
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/4 cup cilantro, chopped 1/4 cup cilantro, chopped
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Flatten the chicken breasts by gently pounding them with a meat mallet or rolling pin.
2. 2.
   In a bowl, combine the lemongrass, galangal, garlic, cilantro, fish sauce, and salt.
3. 3.
   Spread the mixture evenly over each chicken breast.
4. 4.
   Roll up the chicken breasts tightly and secure with toothpicks.
5. 5.
   Heat the vegetable oil in a skillet over medium heat.
6. 6.
   Sear the chicken rolls on all sides until golden brown and cooked through, approximately 10-12 minutes.
7. 7.
   Remove the toothpicks and slice the rolls into rounds.
8. 8.
   In a small bowl, mix the lime juice and chili flakes to make the dipping sauce.
9. 9.
   Serve the sliced chicken rolls with the dipping sauce on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more pleasant texture.
• Galangal — If you can't find fresh galangal, you can substitute it with ginger, although the flavor will be slightly different.
• Cilantro — Make sure to wash the cilantro thoroughly and pat it dry before chopping to remove any dirt or moisture.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken rolls in the lemongrass-galangal mixture for 30 minutes before cooking.
• If you prefer a spicier dish, increase the amount of chili flakes in the dipping sauce.
• Serve the Stuffed Chicken Rolls with steamed jasmine rice and a side of fresh cucumber slices for a complete meal.
• If toothpicks are not available, you can use kitchen twine to secure the chicken rolls.
• To ensure even cooking, make sure the chicken rolls are of similar thickness.

Serving advice

Serve the Lao-style Stuffed Chicken Rolls as a main course, accompanied by steamed jasmine rice and a side of fresh cucumber slices. Drizzle the tangy dipping sauce over the chicken rolls or serve it on the side for dipping.

Presentation advice

Arrange the sliced chicken rolls on a platter, garnished with fresh cilantro leaves and a sprinkle of chili flakes. Place the dipping sauce in a small bowl alongside the rolls. The vibrant colors and enticing aroma will make this dish visually appealing.