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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.