Interview with Chef Alvin Leung with #Recipe
So after he was diagnosed with type 2 diabetes six years ago, he’s not only managing his diabetes – he’s owning it.
The Demon Chef is not only an advocate for a healthier lifestyle, he’s a spokesperson for a piece of technology he credits with changing the way he manages his glucose levels. The FreeStyle Libre – A new flash glucose monitor system that uses sensors, so there’s no need for pricking your fingers with lances.
I had a chance to chat with Chef while he was in Vancouver last week about Diabetes Awareness Month. We also talked about the challenges he faces every day as he tries to maintain a healthy lifestyle, his new cookbook, and his plans to open a Vancouver Restaurant. Check out the interview below:
Looking for a healthy alternative to the traditional turkey roast this Christmas? Check out Chef’s recipe for a Sweet and Sour Chicken Roulade – A healthier, diabetes-friendly take on Sweet & Sour Chicken.
- Chicken breast I pcs 300g
- Bran flakes 50g
- Egg 1 pcs lightly beaten
- Kiwifruit 50g thinly sliced
- Blueberry 50g
- Dragon fruit 50g diced
- Red, yellow bell peppers 50g diced into 5 mm cubes
- Garlic 10g finely chopped
- Soy sauce 30ml
- Sesame oil 15ml
- Vegetable oil 50ml
- White pepper 2g
- Haw flakes 20g
- Ketchup 30ml
- Rice Vinegar 30ml
- Apple juice 60ml
- Cornstarch 10 g mixed into thick paste with a little water
- Red rice 50g
- Black Quinoa 50g
- Chopped Chicken liver 100 g
- Veg or chicken stock 200ml
- Onion 50g finely chopped
- Lightly beat chicken breast flat with rolling pin to 10mm thick, marinate with half the soy sauce, sesame oil, white pepper, garlic
- To make stuffing, fully cook red rice and quinoa with stock. Add to pan with chopped chicken liver and onion, sauté for 5 mins and cool completely
- Place bran flakes into a small plastic bag and crush lightly with a rolling pin
- Spread stuffing onto flatten chicken breast and roll to form roulade, wrap in cling film and chill in fridge for 30 mins
- Place bran flakes into a small plastic bag and crush lightly with a rolling pin.
- Coat roulade with egg mixture and bran flakes, fried in lightly oiled pan till done
- To make sweet and sour sauce
- In a pan heat the apple juice and dissolve haw flakes, add rest of soy sauce, ketchup, and rice vinegar, let boil for a few minutes and thicken with cornstarch paste.
- Add the diced peppers and fruit.
- To plate – Cut roulade into 30 mm thick slices, top with sliced kiwi and top with sweet and sour sauce.