📝 About This Recipe
A quintessential masterpiece of Peruvian-Chinese 'Chifa' fusion, Pollo Enrollado features tender chicken breast rolled around a savory medley of ham, asparagus, and carrots. This dish celebrates the 19th-century migration of Chinese flavors to Peru, resulting in a perfectly crispy, golden exterior paired with a vibrant, sweet-and-sour tamarind sauce. It is a sophisticated yet comforting staple found in the bustling Chifa restaurants of Lima, offering a unique balance of texture and umami.
🥗 Ingredients
The Chicken and Marinade
- 2 large pieces Chicken Breast (butterflied and pounded thin)
- 2 tablespoons Light Soy Sauce (Sillao)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Ginger Paste (freshly grated)
- 1/2 teaspoon Chinese Five Spice
The Filling
- 4 slices Cooked Ham (high quality, thinly sliced)
- 1 medium Carrots (cut into long, thin batons and blanched)
- 8 spears Green Asparagus (woody ends trimmed and blanched)
- 4 stalks Scallions (white and light green parts only)
Coating and Frying
- 1 cup Cornstarch (Chuño) (for dredging)
- 2 large Eggs (beaten)
- 2 cups Vegetable Oil (for shallow frying)
Tamarind Sauce
- 3 tablespoons Tamarind Paste (seedless)
- 1/4 cup Ketchup
- 2 tablespoons Rice Vinegar
- 3 tablespoons Brown Sugar (adjust to taste)
- 1/2 cup Chicken Stock
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
👨🍳 Instructions
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1
Prepare the chicken by butterflying each breast and placing them between two sheets of plastic wrap. Gently pound with a meat mallet until they are an even 1/4-inch thickness.
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2
In a small bowl, whisk together the soy sauce, sesame oil, ginger paste, and five-spice powder. Rub this marinade over both sides of the chicken and let it rest for 20 minutes.
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3
Blanch the carrot batons and asparagus in boiling salted water for 2 minutes, then immediately shock them in an ice bath to retain their crunch and color. Pat them completely dry.
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4
Lay one chicken breast flat. Place two slices of ham over it, followed by a few pieces of carrot, two asparagus spears, and a scallion stalk in the center.
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5
Roll the chicken tightly around the filling, like a burrito. Secure the seam and ends with toothpicks to ensure it doesn't open during cooking.
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6
Dredge the chicken rolls in cornstarch, shaking off the excess. Dip them into the beaten eggs, then dredge them in cornstarch once more for a double-coated, extra-crispy shell.
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7
Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat (about 350°F/175°C). Carefully place the rolls in the oil, seam-side down first.
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8
Fry the rolls for about 8-10 minutes, turning occasionally, until the exterior is deep golden brown and the internal temperature reaches 165°F (74°C).
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9
While the chicken fries, combine tamarind paste, ketchup, vinegar, sugar, and chicken stock in a small saucepan. Bring to a simmer over medium heat.
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10
Whisk the cornstarch slurry into the sauce and cook for 1-2 minutes until thickened and glossy. Keep warm.
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11
Remove the chicken rolls from the oil and let them rest on a wire rack for 5 minutes. This prevents the steam from making the crust soggy.
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12
Carefully remove the toothpicks. Use a very sharp serrated knife to slice the rolls into 1-inch thick rounds, revealing the beautiful spiral filling.
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13
Arrange the slices on a platter, drizzle generously with the tamarind sauce, and serve immediately.
💡 Chef's Tips
Ensure the vegetables are blanched and dried thoroughly; excess moisture inside the roll can cause the chicken to steam rather than fry. Use 'Chuño' (potato starch) instead of cornstarch if available for an even lighter, crispier Peruvian texture. Don't overcrowd the pan when frying, as this drops the oil temperature and results in a greasy coating. If you struggle with toothpicks, you can tie the rolls with kitchen twine, but remember to remove it before slicing. Adjust the sweetness of the tamarind sauce by adding more sugar or a splash more vinegar to suit your palate.
🍽️ Serving Suggestions
Serve alongside Arroz Chaufa (Peruvian Fried Rice) for the ultimate Chifa experience. Pair with a cold glass of Inca Kola or a crisp Sauvignon Blanc to cut through the richness. Add a side of Wantán Frito (fried wontons) with extra tamarind dipping sauce. A simple garnish of toasted sesame seeds and fresh cilantro adds a professional finishing touch. Accompany with a spicy Rocoto chili paste if you prefer a hit of Peruvian heat.