Spread the deboned chicken thigh, cut away the top bone of
the drumstick part. Use a meat hammer n hammer the meat flat. The meat
thickness shud be quite even, therefore cut away excess fr the top. This is for
easier rolling n even roll size.
Now flip the chicken over, skin facing up. Cut up all excess
from the side. Now u shud get a rectangle chick thigh. Use a scissor to release
the skin fr the meat at the end of the thigh, not the drumstick. To roll the
chick, u need the skin to be longer than the meat. So cut off abt 1" of
meat. Try to roll, if not ok, cut off some meat again. That was shown in pic no
2.
To prepare the marinate, just use 3 tbsp soy sauce, 2tsp of pepper n 3-4 tsp of
salt n water enough to soak the chicken, spread up.
After half an hour, roll the chicken as per above pics, marinate again in the
water for another half an hour. Then u can start roasting at 220 for 30 mins.
Oil ur wire rack, put a tray below as not to dirty ur oven, put the chicken in.
Sauce is simple, pineapple can juice, some salt n sugar, thicken with corn
flour n water solution. Done. Put aside. Then pan fry (wo oil) on non stick pan
the pineapple slices till brown.
When the chic is done, put on a wire mesh n let it cook for 5 mins. Cut into
half. Put pineapple slices, sauces and then the chicken rolls. Do not pour
sauce on chic rolls as it will reduce the crispness of the chicken skin.Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/685824044820008/