- 3 chicken breast fillets, skin off, butterflied
- Juice and zest of 1 lemon.
- 2 tbsp. oil
- 1 onion, minced
- 4 cloves of garlic, minced
- 1 thumb sized ginger, minced
- 1 cup of taro leaves
- 1 tbsp. fish sauce
- 1 cup coconut milk/cream
- Cream cheese
- 1 cup flour, seasoned
- 2 eggs, beaten with a fork
- 1 cup breadcrumbs, seasoned
- Salt and pepper to taste
- With a mallet, tenderize the chicken until, flattened, but not totally crushed or mashed up.
- Season with salt and pepper , and drizzle over the lemon juice and set aside and allow to marinate. Drizzle a pan with 2 tbsp. oil.
- Over medium high heat, sauté the garlic, onion and ginger until slightly browned. Add in the fish sauce and taro leaves, and slowly pour in the coconut milk or cream. Cook until taro leaves are cooked and softened, and the coconut milk has reduced and thickened. Season to taste with salt and pepper.
- Lay out each chicken breast and in each, place a strip of cream cheese, lemon zest and roughly 1-2 tbsp. of Laing.
- Roll the chicken, careful not to rip any holes or let the filling spill out.
- Secure each roll with a toothpick, and roll, one by one, in the flour, egg and breadcrumbs, respectively.
- Deep fry, until the crust is golden brown and chicken is cooked through. Slice and serve.
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