Butter Chicken with Rice

Shredded Chicken & Bamboo Shoot Wraps Serves 4

  • Ingredients:

    8 sheets Spring Home Roll Pastry (8.5”)

    4 pieces Chicken breast, shredded

    300g Bamboo shoot, shredded

    80g shredded Green pepper

    1 Tsp chopped Garlic

    1 Tsp chopped Ginger



    1 Egg white

    2 Tsp Corn flour

    1 Tbs Light soy sauce

    1 Tsp Sugar

    1 Tsp Rice wine

    1 Tsp Sesame oil



    1 Tbs Oyster sauce

    1 Tbs Light soy sauce

    1 Tsp Sugar

    ½ Tsp Sesame oil

    ½ Tsp Rice wine

    150ml Chicken stock

    1 Tbs Corn flour mixed with 2 Tbs water


For filling

1. Mix shredded chicken breast with marinade ingredients. Set aside for 30 minutes. Blanch shredded bamboo shoot for 2 minutes and set aside.

2. In a pan, heat 1 Tbs of oil. Add in ginger and garlic and fry until fragrant. Add shredded chicken and stir for 2 minutes. Add in bamboo shoot and green pepper. Stir for another 3 minutes and remove from heat.

For sauce

1. In a separate saucepan, bring all ingredients, except the corn flour, to a boil. Turn down to simmer and add in corn flour solution. Stir until thickened.

2. Place some of the shredded chicken and bamboo shoot in the centre of the spring roll pastry. Wrap and serve with sauce.