How to make colorful vegetable steamed chicken rolls

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1. You can use chicken thighs or chicken breasts, but since chicken thighs are more tender than chicken breasts, they need to be boned and are smaller in size, so they are not as convenient to prepare as chicken breasts.

2.1 Marinate with marinade for more than 24 hours (refrigerate in summer). I personally recommend using at least one 20-gram pack of salt-baked chicken powder for 500 grams of chicken. If you prefer a stronger flavor, you can add more or add salt. Of course, you can also add seasonings when the finished product is served. If there is no powder, you can just add salt to marinate.

3.2 Use a meat tenderizer (or knife back) to beat the chicken to make the area larger and the thickness more uniform.

4.1 After the chicken is marinated, lay it flat on the chopping board. You can sprinkle a little black pepper and salt on top according to your preference. Place fresh vegetable strips inside the chicken, stacking them in staggered colors. Roll it up tightly.

5.2 Cut fresh vegetables into long strips about the thickness of fingers, and try to keep them uniform in thickness and size. Use vegetables that are not easily discolored or deformed by heat, such as carrots, lettuce, etc.

6. Wrap it with tin foil (or plastic wrap) and tighten the two ends into a candy shape. Place in a heated steamer and steam for 15-20 minutes.

7. After steaming, take out and cut into thin slices of even thickness.

8. It will be less likely to fall apart when cut after it has cooled than when cut while hot, and the cut surface will also be smoother.

This colorful vegetable steamed chicken roll is really tempting. Every time I read this article, I really want to make it myself. I wonder what you think.