Teriyaki Chicken Fillet Two-color Roll

Name: Teriyaki Chicken Fillet Two-color Roll
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Flour; Some Spinach juice; 2 pcs Chicken thigh; 1 piece Bell peppers; Some lettuce; 2 tablespoons Teriyaki sauce; 1 tablespoon Corn flour; 1 tablespoon oil; a little salt

by Black cat sheriff kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

There happened to be a trial of Teriyaki sauce. After I handed in my homework, I remembered that I hadn't made a burrito breakfast for a long time, so I made another eye-catching chicken fillet roll with Teriyaki sauce. The preparations were done and the breakfast was done in half an hour.
There are two ways to make the burrito crust, one is dry bake, the other is steamed after layering, the dry bake tastes chewy, and the steamed crust tastes noisier and soft, depending on which method you prefer.
Make more spinach juice dough. After all, it’s easy to make noodles without adding vegetable juice to the original flavor. You can make more spinach juice at a time. Roll it out, steam it, and freeze it in the refrigerator. It’s ok to heat up and steam it in the morning, so it’s recommended to add vegetables. You can make more juicy dough for later use.

Ingredients

Some Flour
Some Spinach Juice
2 pcs Chicken Thigh
1 piece Bell Peppers
Some Lettuce
2 tablespoons Teriyaki Sauce
1 tablespoon Corn Flour
1 tablespoon Oil
a little Salt

Teriyaki Chicken Fillet Two-color Roll

1. An appropriate amount of spinach is beaten into spinach juice with a wall-breaking machine or a food processor.

Teriyaki Chicken Fillet Two-color Roll recipe

2. Put the spinach juice in a boiling pot and heat it over medium-low heat until small bubbles are formed on the side of the pot, turn off the heat.

3. To make the burrito crust, you need to use hot noodles, so the heated spinach juice is poured into an appropriate amount of flour to form a smooth dough. The original dough without vegetable juice is also kneaded with hot water and flour to form a ball. Cover with a damp cloth and let it stand for 10-15 minute.

4. Leave the dough to marinate the chicken fillet, take two chicken thighs, remove the bones, and cut the chicken with the skin into long strips.

5. Add teriyaki sauce, cornstarch, salt and oil, mix well and marinate. You can put less salt because the teriyaki sauce is thicker, so you don't need to add too much salt.

6. Divide the awake dough into equal portions.

7. Roll into the thin dough sheet as shown in the figure.

8. Heat in a non-stick pan over low heat, and put the rolled dough in a non-stick pan over low heat.

9. The baked crust is slightly browned, and both sides are slightly bulged before being served.

10. The top is the baked crust. Now let’s talk about some steamed crusts. Take two or three equal parts of the dough, flatten them, and then drop two drops of oil on the dough and stack them up.

11. Use a rolling pin to roll the folded dough into thin slices.

12. Put the steaming cloth in the steamer, put the rolled cake crust in the steamer and steam for 5-6 minutes.

13. The steamed crust can be easily torn apart while it is hot because there is oil in the middle.

14. This is a steamed pie crust. It is very convenient and quick to steam a few sheets at a time.

15. The spinach juice is also awake and divided into equal portions.

16. Press flat and fold it, roll it thinly, steam it or dry it.

17. For the marinated chicken fillet, prepare an appropriate amount of colored peppers. I recommend using colored peppers because they are sweeter.

18. Heat the wok, pour a little oil, add the marinated chicken fillet and green pepper, stir fry over medium heat.

19. When the chicken fillet is charred, add a little water to collect the sauce and simmer.

20. Spread the fried chicken fillet on top of the pancake crust. Spread a little lettuce on it and start eating.

Tips:
There is actually no absolute moisture to flour ratio for Chinese pastry. Unlike Western bread and pastry, which must be very precise, because Chinese flour is generally used for buns and dumplings, the water absorption of flour is not the same, so there is no way to be particularly precise. It's all based on the dryness and wetness of the pastry. In addition, you should pay attention to using the hot noodle method as much as possible to make the crust. The crust will not be too hard. Each time you make more crusts, you can divide them into the refrigerator and freeze Live, chicken fillet can also be replaced with beef fillet, pork chop and the like, as long as you personally like meat can be cooked in a similar way.