{"id":145,"date":"2021-04-22T05:17:28","date_gmt":"2021-04-22T05:17:28","guid":{"rendered":"http:\/\/www.thetastemagician.com\/blog\/?p=145"},"modified":"2021-04-22T05:17:28","modified_gmt":"2021-04-22T05:17:28","slug":"this-is-how-we-rolljerk-chicken-rolls","status":"publish","type":"post","link":"https:\/\/www.thetastemagician.com\/blog\/2021\/04\/22\/this-is-how-we-rolljerk-chicken-rolls\/","title":{"rendered":"This is how we roll\u2026Jerk Chicken Rolls"},"content":{"rendered":"
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Jerk chicken rolls have a bit of an oriental influence, owing to the folks from the Far East being hired to work in the Caribbean during British Colonialism. Today, this has become a big part of its tradition and I have been influenced to use left over jerk chicken with some flavored rice paper, and fresh julienne vegetables with the jerk jus. This is delicious when paired with a side of mango and pomegranate salsa. It is definitely a fusion of the native ingredients of the island and its indigenous culture. This recipe makes 5 rolls.<\/p>\n

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The Rice paper Ingredients:<\/strong><\/p>\n<\/div>\n<\/div>\n

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  1. Rice paper sheets: 5 nos.<\/li>\n
  2. Hot Water: 1 liter<\/li>\n
  3. Rice Wine: 4 tablespoons<\/li>\n
  4. Salt: 1 teaspoon<\/li>\n
  5. Sugar: 1 teaspoon<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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    The Vegetables Ingredients:<\/strong><\/p>\n<\/div>\n<\/div>\n

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    1. Julienne Carrot: 50 grams<\/li>\n
    2. Julienne Mooli: 50 grams<\/li>\n
    3. Julienne Cucumber: 50 grams<\/li>\n
    4. Chopped Coriander: 10 grams<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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      The Jerk Chicken:<\/strong><\/p>\n<\/div>\n<\/div>\n

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      1. Jerk Chicken: 200 grams<\/li>\n
      2. Jerk Jus: 50 grams<\/li>\n<\/ol>\n
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        Method:<\/strong><\/p>\n<\/div>\n<\/div>\n

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        1. \u00a0In a flat container put hot water, rice wine, salt and sugar and stir well.<\/li>\n
        2. Then take a chopping board and wrap around with a clean kitchen cloth \u2013 this basically helps in the rolling process, you get nice and tight rolls without having to worry about the paper breaking.<\/li>\n
        3. Mix together the jerk chicken and jerk jus, and keep it ready along with the vegetables.<\/li>\n
        4. Now very carefully put one rice paper sheet in the hot water for about 30-45 seconds; then quickly remove and place on the chopping board.<\/li>\n
        5. Gently place the vegetables and chopped coriander in the middle of the rice paper in such a way that it runs the width of the sheet. Add a little bit of the jerk chicken mix.<\/li>\n
        6. Starting from your end, lift the rice paper and fold it over like a half moon.<\/li>\n
        7. Then using your finger, slowly pull back the top half of the paper all the while tucking your fingers under the mix; this will enable the mix to be wrapped around the paper.<\/li>\n
        8. Make another turn this time folding the sides in and making sure you use your finger to tuck in and tighten the roll.<\/li>\n
        9. Once this is rolled, place on an oiled tray.<\/li>\n
        10. Then cut diagonally and serve with the Mango and Pomegranate salsa.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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          Jerk chicken rolls have a bit of an oriental influence, owing to the folks from the Far East being hired to work in the Caribbean during British Colonialism. Today, this has become a big part of its tradition and I have been influenced to use left over jerk chicken with some flavored rice paper, and […]<\/p>\n","protected":false},"author":1,"featured_media":146,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-south-american-journey"],"_links":{"self":[{"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/posts\/145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/comments?post=145"}],"version-history":[{"count":1,"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/posts\/145\/revisions"}],"predecessor-version":[{"id":147,"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/posts\/145\/revisions\/147"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/media\/146"}],"wp:attachment":[{"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/media?parent=145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/categories?post=145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/tags?post=145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}