Crispy Chicken Roll

Method

1. 01

   Step 1

   close up.

   

2. 02

   Step 2

   Prepare the materials.

   

3. 03

   Step 3

   Cut the pork belly into small cubes, the shallots into small pieces, the water chestnuts into small cubes, and the scallions into small pieces.

   

4. 04

   Step 4

   Add oyster sauce, egg, salt, and cornstarch to the pork belly, and stir until it becomes elastic.

   

5. 05

   Step 5

   Add the chopped shallots and water chestnuts and stir.

   

6. 06

   Step 6

   Add 80 grams of sweet potato starch, mix well, and the filling is ready.

   

7. 07

   Step 7

   Wrap the prepared filling in bean curd skin and roll it into a long roll.

   

8. 08

   Step 8

   When wrapping, try to make it as tight and secure as possible.

   

9. 09

   Step 9

   Place the chicken rolls into a bamboo steamer.

   

10. 10

    Step 10

    Steam over high heat 15 minutes.

    

11. 11

    Step 11

    After steaming, wait for the bean curd skin on the surface of the chicken rolls to cool.

    

12. 12

    Step 12

    After cooling, fry in oil until the surface is slightly yellow.

    

13. 13

    Step 13

    After the fried chicken rolls have cooled, cut them into small pieces, arrange them on a plate, and sprinkle with chopped green onions.

    

14. 14

    Step 14

    Here's another close-up picture.