【crispy Chicken Roll】--- Crispy Outer Skin, Delicious Filling

Name: 【crispy Chicken Roll】--- Crispy Outer Skin, Delicious Filling
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Chicken breast; 1 piece egg; 8 Horseshoe; 5s Shiitake Mushrooms; 1 small piece Pig fat; Some Green onion ginger; 1/2 teaspoon salt; 1/2 tablespoon Barbecue sauce; 1/2 tablespoon Soy sauce; 1 tablespoon Water starch

by Poetic heart

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

A very delicious chicken roll. The skin is very crispy and the inside is very delicious. It is steamed and then fried, so the soup in the filling is completely preserved in it. When it is sliced, there will be soup Flow out.
If you don’t fry it, you can eat it after steaming. I just made four of them, and there were three left when they were fried, because the baby ate that one. However, the crispy skin of the fried chicken roll greatly increases the delicious taste, especially when it is dipped in sweet chili sauce or tomato sauce, it is even more enjoyable, and you can eat a lot of them in one breath. "

【crispy Chicken Roll】--- Crispy Outer Skin, Delicious Filling

1. Prepare all the ingredients.

【crispy Chicken Roll】--- Crispy Outer Skin, Delicious Filling recipe

2. Wash the chicken, remove the fascia, and chop into minced meat.

3. Chop the horseshoe, shiitake mushrooms, green onion, and ginger into finely divided pieces and add them to the chicken.

4. Add barbecue sauce.

5. Knock in the eggs, add salt, light soy sauce and mix well.

6. Add water starch in batches and stir vigorously.

7. Cut the round yuba skins in half to make them into a semicircle, and then let the water pass.

8. Take a piece of chicken and place it on the chopping board, place the chicken in a long strip, and then fold the extra yuba skin on the two sides in half in the middle.

9. Then roll it up tightly.

10. Roll them in turn and put them in a pot for steaming.

11. Let the steamed chicken rolls cool down until the skins are slightly dry.

12. Fry it in a 6 or 70% hot oil pan until the outer skin is golden and crisp. Remove the oil and cut into pieces.

Tips:
Poetry heart phrase:

1: The filling method of the chicken roll is similar to that of making dumplings, and it can also be replaced with pork, as you like.

2: After steaming, you have to wait until the skin of the chicken roll is slightly dry before frying. This will make it crispy.

3: It tastes great when dipped in sweet and spicy sauce.