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These are called Mo Rolls. They are the best food in the damn world.

by | Jul 8, 2012 | Recipes I pretty much invented | 6 comments

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Chef Morris. No kidding. These are my invention.

These are called Mo Rolls.

These are called Mo Rolls. They are the best food in the damn world.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 20 appetizers
Course: Appetizer, Main Course, Reciples I pretty much invented
Ingredients Method

Ingredients
  

  • 24 skins, cooked from chicken thighs  (I will tell you how to get these almost for free later)
  • 1 qt reduced chicken stock (I guess I have to teach you this too.)
  • 1/2 lb bacon
  • 1 tbsp Sriracha Salt
  • 1 tsp black pepper
  • 1 cup basmati rice
  • 1 pt water
  • 1 qt plum chicken sauce (use the stuff I will post or use something else)

Method
 

  1. Boil chicken stock. Add the rice. Turn the heat down to low.
  2. Dice bacon into 1/8 inch cubes and cook in a skillet at low heat.
  3. Preheat oven to 350F.
  4. Heat Plum Chicken sauce.
  5. Lay chicken thigh skins skin side down on foil-lined baking sheet.
  6. Add the water to the rice. Let it simmer until it is sticky.
  7. The bacon should be rendered down to tiny crispy bit with a bit of fat in the pan. Mix all of it into the rice.
  8. Take small spoonfuls of the rice/bacon mix and place them in the middle of the chicken skin. Roll up the skin so they hold the rice mix.
  9. Put the pans in the oven and bake for about 18-25 minutes.
  10. The skins will be crispy and wonderful and the rice will be hot.
  11. Put some of the plum-chicken sauce on each plate. Put two Mo-rolls on each plate.
  12. Garnish. Or just eat them. Whatever. This shit is SO good you don’t really have to garnish it.

6 Comments

  1. Shasta
    Shasta on July 9, 2012 at 10:31 pm

    These are the craziest, most addicting things on the planet! Thank you Mo!

    • Morris
      Morris on July 9, 2012 at 10:54 pm

      Thanks sweetie! I’m so glad you could come out so I could cook for you! Did you take pics, or was it Mineko shooting photos? Someone needs to post some pics of the awesomeness.

  2. Renee
    Renee on July 9, 2012 at 11:47 pm

    nom nom nom…must make these.

  3. Joss
    Joss on July 10, 2012 at 7:28 pm

    But Uncle Mo, I’m allergic to pork, and these sound awesome.
    Do you have any recommendations for a pork bacon substitute?

    • Morris
      Morris on July 10, 2012 at 7:59 pm

      A pork allergy? My condolences. I would recommend you use lamb. You can get fatty, delicious lamb breast for much cheaper than most other parts of the lamb. I am looking into actually making lamb “bacon” by curing and smoking the breast. Probably this fall. But for now, just remove the bones and slice like bacon and cook it on low heat in a cast iron… mmmm. To be honest, you could put some smoked chicken in the rice and it would be just fine. A recipe is just a recommendation. Take it, play with it, make it yours!

      Mo