-
1
Butterfly the chicken breast: Make a cut down the center of the meat, then turn knife sideways to open it up on both sides of the cut.
-
2
Turn the cut chicken sideways, sprinkle with ground pepper, then place sticks of parboiled vegetables in the center of each chicken.
-
3
The photo shows them with string beans and carrots.
-
4
Roll up the chicken, then tie it up with kitchen twine.
-
5
Add olive oil to a frying pan, then saute the garlic.
-
6
When the garlic becomes fragrant, add the rolls of chicken from Step 3, then evenly roast the surface until golden.
-
7
They don't need to cook through to the center at this stage.
-
8
Prepare the seasonings.
-
9
80 ml of white wine, 50 ml of water, 50 ml of soy sauce, and 2 tablespoons sugar.
-
10
In a lidded pot, add the seasonings from Step 5, then place the chicken and garlic in the pot.
-
11
Cover with the lid, then simmer on medium heat.
-
12
Turn over the chicken and stew until evenly browned.
-
13
After about 15 minutes, it should look like this.
-
14
Some stewed liquid should be remaining at the bottom of the pot.
-
15
Remove the chicken, and unravel the twine.
-
16
Slice into 1 cm thick pieces.
-
17
They should be well set from the cooking, so should not break apart.
-
18
Transfer to a serving dish, drizzle the remaining sauce over the slices of chicken, then serve.
