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Chicken Bulaga  

Posted by Life Moto in

Chicken Bulaga

  1. 1 kilo chicken breasts
  2. 1 medium ripe mango (firm)
  3. 2 pieces calamansi
  4. 1 pack cottage cheese or
  5. ½ tsp coarse salt
  6. kesong puti, 200 gms
  7. ½ tsp ground black pepper
  8. all-purpose flour for dredging
  9. 1 tsp all-purpose flour
  10. 1 egg white, slightly beaten
  11. 1 piece salted egg
  12. 1cup sesame seeds
  13. Oil for frying

Skin and debone chicken breasts. Using a meat mallet or rolling pin, beat out the chicken breasts to about ¼” thickness. Season chicken breasts with calamansi juice, salt, pepper, and all-purpose flour. Set aside. Cut salted egg, mango, and cottage cheese into sticks.

Arrange mango, salted egg, and cottage cheese stuffing to within 1 cm. edges and roll up the breast in the opposite direction. Secure the roll with wooden cocktail sticks or tie them with pieces of fine strings. Repeat with the remaining chicken breasts and stuffing to make 4-6 rolls in all.

Dredge the rolled chicken breasts in flour, then in egg white, lastly roll in sesame seeds. Deep fry until golden brown.

To serve: remove cocktail sticks or strings. Slice about 1/3 inch and arrange the rolled chicken breasts on serving dish. Serve with pickled vegetables or sweet and sour sauce. Serve Warm.


This entry was posted on Monday, February 16, 2009 at Monday, February 16, 2009 and is filed under . You can follow any responses to this entry through the comments feed .


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