2ea of breast of black bone fowl, pumpkin(approximately 300g), carrot(approximately 30g) green pepper(30g), Ham 30g, half vowel of cooled boiled rice, 1 root of ginseng(approximately 20g), fruit cocktail 1(including syrup) starch 1T, Ketchup 2T, sesame leaf 10, salt 1t, sugar 1T, honey 3T
Remove moisture of breast of black bone fowl with clean kitchen towel. Slice it to approximately 0.5cm thickness. Slice it to the opposite direction of the grain of chicken. Season the slices with salt and pepper.
Put pumpkin into steamer and steam for about 10minutes enough to be softened. If it does not stick when stabbing with chopstick, it is steamed enough. Peel away the green skin and mash finely with sugar. The sweet taste of pumpkin increases by double.(Put little salt. It would make the sweet taste better with comparison phenomenon of taste)
Making fried rice with ketchup. Dice carrot, green pepper and ham to about 0.3cm size, and stir-fry with boiled water cooled in refrigerator. Apply oil on pan and put garlic first for fragrance, and then fry carrot, green pepper, ham, ketchup and rice.
Wash sesame leaf at flowing water and remove the moisture with gauze. Remove the knob.
If it is hard to make chicken roll, it would be okay to roll it like roll sushi with roller. Put chicken slice, and then sesame leaf and pumpkin on it. Again, put sesame leaf, fried rice and ginseng. And then roll it. The proper diameter of roll is 4cm.
Roast the completed chicken roll in oven till the chicken is cooked for about 15minutes in the temperature of 150˚C.
Make two kinds of sauce, during the chicken is being cooked. To make ginseng sauce, grind ginseng and mix with honey in the ratio of 2:1
Making fruit cocktail sauce. Cut fruit to proper size(you can use canned fruit cocktail.) Mix fruit cocktail and syrup in the ratio of 3T:1C and boil it. Make starch sauce with syrup 1:starch1T, and boil together. Then sweet and sour source is completed.
Put chicken roll on fruit cocktail sauce and add ginseng sauce. It is completed chicken roll with ginseng sauce.