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Short Summary
Main recommendation: Make Gold's Cantonese-style duck sauce chicken roll-ups stuffed with kishka, using thin chicken cutlets dipped in duck sauce, coated in seasoned breadcrumbs, rolled around kishka, and baked at 375°F. The method is an assembly-line process designed to produce a crisp, breaded, juicy kishka-stuffed roll that works as a traditional Shabbos dish.
Key Points
- The dish uses Gold's duck sauce both as a flavoring and as the "glue" that helps breadcrumbs stick to the chicken.
- Kishka is placed at the end of each cutlet and rolled up like a jelly roll, then set seam side down.
- Rolls must be spaced in the baking dish so they do not touch.
- The finished chicken should be no longer pink inside but still moist and juicy.
- The host presents this as an old Shabbos favourite featuring Gold's duck sauce.
Details Worth Noting
- Concrete instructions:
- Ingredients: 10 thin chicken cutlets (about 2.5 pounds total), 1.5 cups Gold's duck sauce (any favorite flavor), 2 cups seasoned breadcrumbs, and kishka.
- Set up an assembly line: duck sauce, breadcrumbs, then the rolling station.
- Coat each cutlet with duck sauce on both sides, shake off excess, then press it into the breadcrumbs so they adhere to one side.
- Place a piece of kishka at the end of the cutlet and roll it up like a jelly roll.
- Place rolls seam side down in a lightly greased baking dish large enough that rolls do not touch.
- Bake at 375°F for 25 to 35 minutes, until no longer pink inside but still moist.
- Serve warm, with extra duck sauce, ketchup, or any preferred condiment on the side.
- The host says cutlets should be thin enough to roll easily; the 2.5-pound figure for 10 cutlets gives a sense of the target thickness.
Bottom Line
This is a simple, make-ahead-friendly Shabbos-style chicken dish that relies on duck sauce for both flavor and breading adhesion, with kishka as the stuffing.
