The recipe of the chicken pechay wrap in coconut cream has flooded my Facebook timeline sometime last year. I remember someone posted the recipe in one of the Facebook groups then all of a sudden, everybody was cooking it.
I never had the chance to save a copy of the recipe and I am too lazy to search for it so I tried to recall the basic ingredients and tried to wing it a couple of weeks ago. I’m not sure I did it right but all I can say right now is that I would prefer this to be spicy. LOL!
I have a stash of small red chili peppers that I could have added but I had to keep in mind that the little boy is not so fond with spicy food. Well, he eats anything with ground pepper or even ginger. He can tolerate that, I guess. But not so much with hot and spicy food.
Let me tell you a side story first. Last month, I joined Art of Being A Mom‘s Jolly products giveaway by sharing a recipe. And I was fortunate to be one of the winners. Whooppee! As a prize, I received two bags full of Jolly products.
Adding the pechay stalk is optional. You may opt not to include this and it should be fine. The only reason I included it is because I am trying to avoid food waste. Also, take into consideration that the stalks contain more water so you may want to dry this out a bit when sauteing before adding the coconut cream. Another thing to note is this recipe is better when spicier. You may add about 2-3 chopped small red chili peppers to give it that kick.
2 pieces breast fillet or about 400g ground chicken
8-12 pieces pechay leaves (the bigger the better for wrapping)
1 can Jolly coconut cream
1 tablespoon chopped ginger
2-3 cloves garlic
1 small red bell pepper, chopped (optional)
If using breast fillet, slice the fillet in small pieces then marinade in salt and pepper for a few minutes. Garlic powder can be added, too, but this is optional.
Cut the stalks from the pechay leaves. Chop the stalks and set it aside.
Blanch the pechay leaves in boiling water for about a minute just to soften the leaves.
Spread out one leaf then scoop a spoonful of the chicken on to the middle. Wrap it as you would the spring roll. Once everything is done, set the chicken wraps aside.
Saute garlic and onions on medium heat.
Once the onions become translucent, add ginger and red bell pepper. Add the chopped pechay stalks.
Pour the coconut cream and season it with salt and pepper. Lower down the heat and let it simmer for about 5 minutes or until the coconut cream starts to boil.
Add in the chicken pechay wraps. Cover the pan again and let it simmer for another 5 to 10 minutes or until the chicken is cooked.