The Steamroller Chicken is also another Colonial Dish, which got its name only because the pieces of chicken used in its preparation would be cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken eventually looked as if it was flattened with by a heavy object such as a “Steam Roller or Road Roller”.
INGREDIENTS
2 chickens each jointed into 4 pieces so as to get a total of 8 pieces
4 teaspoons pepper powder
Salt to taste
3 tablespoons butter
2 tablespoons oil
5 tablespoons lime juice or vinegar
3 tablespoons corn flour
Wash the chicken well. Beat each piece with a large knife or cleaver and then flatten with a rolling pin. Marinate the flattened chicken with the pepper powder, salt and lime juice / vinegar and keep aside for one hour.
Mix in the corn flour and one tablespoon butter. Heat a little oil in a nonstick pan and fry each chicken piece separately on medium heat till tender. When all the pieces are fried put them all back in the pan, add 2 tablespoons butter and sauté the chicken for about 5 minutes on low heat. Serve with rice or bread.
(Alternately the chicken can be baked in an oven using the same recipe)
INGREDIENTS
2 chickens each jointed into 4 pieces so as to get a total of 8 pieces
4 teaspoons pepper powder
Salt to taste
3 tablespoons butter
2 tablespoons oil
5 tablespoons lime juice or vinegar
3 tablespoons corn flour
Wash the chicken well. Beat each piece with a large knife or cleaver and then flatten with a rolling pin. Marinate the flattened chicken with the pepper powder, salt and lime juice / vinegar and keep aside for one hour.
Mix in the corn flour and one tablespoon butter. Heat a little oil in a nonstick pan and fry each chicken piece separately on medium heat till tender. When all the pieces are fried put them all back in the pan, add 2 tablespoons butter and sauté the chicken for about 5 minutes on low heat. Serve with rice or bread.
(Alternately the chicken can be baked in an oven using the same recipe)
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