Stuffed Chicken Roll

Lightly pound fillets. Crush garlic with salt, mix with ginger, five-spice powder, cornstarch and egg white and spread evenly on both sides of fillets. Place 1/3 of the vegetables on each slice of meat and fold in tightly. Brush roulades with soy sauce or marinate rolls in a bowl of soy sauce for 30 minutes, turning to the other side in between. Next, place the roulades in a microwave-safe dish and cook on the top setting for 10 mins. Cool for 5 minutes and then cut into slices.

You can just as easily make the roulades with just strips of bell bell pepper and onions. I took the spring onions as a piece, it was easier to roll. Tied with string.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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