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.
[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
- Marinate chicken strips with seasoning. Add in sticky fish paste and onions. Use hand to mix all the ingredients together until well combined.
- Cover and leave to rest in the refrigerator for about 1/2 an hour.
- 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.
- 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.
- Cut rolls before serving them plain or with sweet chilli sauce or pickled zuchini or white carrot.
This post is linked to Facebook Asian Food Fest - August 2014 Taiwan Food hosted by AlanTravelling Foodie