Ingredients

• 25 g butter (unsalted)
• 20 ml olive oil
• 500 g chicken thighs (or chicken breast)
• 2 g cayenne powder (⅔ tsp)
• 3 g red bell pepper powder (1 tsp)
• 3 g onion powder (1 tsp)
• 2 g garlic powder (⅔ tsp)
• 2 g chicken seasoning (⅔ tsp)
• 1 g dried parsley
• 25 g sweet soy sauce
• 10 g soy sauce
• 15 g sambal
• 100 ml heavy cream
• 50 g grated cheese
• 125 g yellow onion (1 yellow onion)
• 125 g grated cheese
• 5 g fresh parsley
• cheddar (or cheese as desired)
• rolls

Instructions

1. Heat the butter and olive oil together in a skillet over medium heat. Add the chicken, cayenne powder, red bell pepper powder, onion powder, garlic powder, chicken seasoning, and dried parsley. Cook the chicken for 4-5 minutes. Add the sweet soy sauce, sambal, soy sauce, and heavy cream. Increase the heat to high and let the sauce thicken slightly (keep an eye on it).

2. Remove the pan from the heat and stir in the grated cheese. Set aside.

3. Peel and chop the yellow onion. In the same skillet over medium heat, cook the onion for 5-7 minutes until caramelized.

4. In a bowl, combine the caramelized onion, grated cheese, and dried parsley. Mix well.

5. Cut the white rolls in half and carefully remove the inside or press it in to create a hollow.

6. Fill the hollows with a layer of cheese of choice and the chicken mixture. Place the filled rolls on a baking dish.

7. Top the rolls with the onion mixture. Place the baking dish in a preheated oven at 200 °C (390 °F) and bake for 5-7 minutes, or until the cheese is melted.