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Wednesday, May 15, 2013

Taiwanese Chicken Rolls [Version 2]

The original version of Taiwanese Chicken Rolls [earlier post] has nothing to do with chicken.  Since I wanted to prepare this for a gathering where we have some Muslim friends, I came up with this halal version.  Here I used chicken breast as substitute and the fried rolls turned out well, tender and juicy. 

Ingredients
[makes 18 rolls]
300 gm fish paste -  fish meat blended till fine and mix with some water into a sticky paste
300 gm chicken breast - skin and bones removed - 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 chicken meat
2 tsp each of light soy sauce, sugar and wine [I omit the wine]
1/2 tsp each of salt, pepper and 5 spice powder
1/2 tsp sesame oil [optional] - advisable to add
  1. Marinate chicken 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. 

3 comments:

Amelia said...

Hi Kimmy, your chicken rolls look so inviting. Look so neat and delicious.

Have a nice day.

kimmy said...

Hi Amelia, I find this chicken rolls a more healthier version than the other meat rolls [like Penang famous Lor Bak].I wouldn't mind making this often so long as I can get fresh fish paste.

Chandni Kumari said...

Awesome!! Nice food at affordable price!!!nice blog and thanku for this chowringhee in satya niketan

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