Saturday, August 02, 2014


1 organic chicken breast or thigh, diced into small cubes
4–6 rashers of bacon (depending on size of chicken cubes)
½ mango, sliced into thin slices
1 tablespoon of ponzu sauce
1 teaspoon of sugar
a little vegetable oil for frying
sharp toothpicks

Dice chicken meat into small cubes and leave to marinate in the ponzu sauce and sugar for 20 minutes. Halve the bacon rashers, then take one half and place a mango strip in the middle. Place a chicken piece on top, then roll or wrap both ends of the rasher up and over it, securing with a sharp toothpick. Fry gently in a non-stick pan with a little cooking oil for 5 minutes on each side until bacon is crispy, then remove and place on a paper towel for a few minutes before serving.

bacon recipe source: Sharon Maloney, Iron Foodie recipe competition, Foodie Magazine, 3/F, Chao’s Building, 143–145 Bonham Strand, Sheung Wan, Hong Kong

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