Chicken rolled paper is a delicacy in Wuwei. When I first ate it two years ago, I was completely shocked by it. How can it be so delicious? The chicken is not greasy, and the rolled paper is soft but not rotten. It has a strong chicken flavor and taste very great!
There is also a delicious food that is mutton padded dumplings, which taste great. The mutton in the Hexi Corridor has no mutton smell, and it is served with dumplings with sesame rot stuffing. It is delicious. I guess the method is similar to this. It is to replace chicken with mutton and rolls with dumplings. I just haven't made it before, so I don't know if it will succeed.
Chicken pad paper
Recipe Recommendations
- chicks a
- flour appropriate amount
- ginger appropriate amount
- dried chili appropriate amount
- garlic appropriate amount
- shallots appropriate amount
- yeast powder appropriate amount
- eggs appropriate amount
- white sugar appropriate amount
- shisanxiang appropriate amount
- chicken essence appropriate amount
Steps for Chicken pad paper
1
Chop the chicken into pieces, chop the shallot into pieces, add a little salty salt and marinate.
2
Add an egg to the flour, melt the yeast powder with warm water, blend into a dough that is almost as soft as dumpling noodles, and place it in the oven to wake for 30 minutes.
3
Put the oil in the pan, add shredded ginger, pepper, and pepper blocks after the oil is boiled and saute until fragrant.
4
Add chopped chicken meat, 1 spoonful of white sugar, 2 spoonfuls of salty salt, and a little thirteen spices, stir fry until color changes.
5
Add water to cover the chicken and simmer over low heat for 20 minutes.
6
You can prepare rolls during this time of stewing meat. Roll out the dough into a thin and evenly thick dough (3mm), preferably into a square shape.
7
Grease the rolled dough sheet with oil, sprinkle with a little salty salt, and evenly spread the shallot from step 1.
8
Roll it into a dough stick, be sure to roll it tightly.
9
Cut into small rolls about 1 cm wide.
10
When the soup is slightly more than the meat, you can prepare to spread the paper.
11
Place the rolls evenly on the chicken, cover the lid and simmer over low heat for 10 minutes. Try not to lift the lid during this time.
12
After stewing until the chopsticks can penetrate the paper and the chopsticks are not sticky, add the chicken essence, stir fry evenly, and serve on a plate.
13
Sprinkle with sliced garlic cloves and shallots and start eating, haha.Chicken pad paper Make Tips
1. The chicken in this dish can be replaced with mutton, which will have a more fragrant taste. 2. If conditions permit, you can use chicken soup instead of water to mix the dough. The taste is also very good. 3. The shallots in the paper must be marinated. Only by marinating the shallots soft can the paper be rolled tightly. 4. Do not lift the lid of the paper when braising the paper to prevent the paper from shrinking; do not stir fry to prevent the paper from becoming loose and sticking to the pan. 5. After you are out of the pan, don't sprinkle with shallots. Be sure to sprinkle with garlic slices. The garlic can be greasy. Isn't there a saying,"Eating meat without garlic will lose half of the nutrients", haha!