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Friday, April 20, 2012

Taiwanese Chicken Roll [Version 1]


Taiwanese 'chicken' roll has nothing to do with chicken.  Pork and fish paste is used to make these rolls.  I have no idea why it is called chicken roll.   Perhaps, it looks like the chicken neck when you make them long.  I have tried it while in Taoyuan, Taiwan.  It is about 1 foot long.   Anyway, this is a delicious meat roll worth making.  The texture is soft and moist but firm.
Taiwanese Chicken Roll


Here, I made these rolls shorter for easy frying.  Not much oil is required by frying in several batches.
Ingredients
[makes 18 pieces]
300 gm fish paste -  fish meat blended till fine and mix with some water into a sticky paste
300 gm tender lean pork [I used 'li chi rou'] - cut strips
1 yellow onion - cut fine shreds
1 - 2 tbsp tapioca flour or sweet potato flour
1 piece bean curd skin - cut into 8"x 5" rectangular pieces
Seasoning - marinate meat
2 tsp each of light soy sauce, wine and sugar
1/2 tsp each of salt, pepper and 5 spice powder
1/2 tsp sesame oil [optional]
  1. Marinate pork strips with seasoning.  Add in sticky fish paste and onions.  Use hand to mix all the ingredients together until well combined.  
  2. Cover and leave to rest in the refrigerator for about 1/2 an hour.
  3. Place about  a handful of mixture on centre of beancurd skin.  Fold both side of the skin and roll up like spring roll.  Do the same for the rest of the mixture.
  4. Place a few pieces of chicken roll in oil.  Turn on heat to medium and deep fry the rolls until golden brown and crispy.  Drain and leave on kitchen paper to cool.
  5. Cut rolls before serving them plain or with sweet chilli sauce or pickled zuchini or white carrot. 
Note:
I was told that these 'chicken rolls' are served with Taiwanese porridge called 'kiam moi' or 'yam porridge'.  The ingredients for cooking 'kiam moi' are quite similar to the ingredients for my Kocha [traditional] Flavour Noodle Soup.  Just substitute noodles with rice to cook porridge.


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