Chicken roll with egg skin
Roll up the delicious meat.
Recipe Recommendations
- chicken breast appropriate amount
- eggs of 2
- fungus appropriate amount
- mushrooms appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- olive oil appropriate amount
- chicken essence appropriate amount
- sugar appropriate amount
- starch appropriate amount
Steps for Chicken roll with egg skin
1
Preparations: 1. Chop the chicken breast into chicken meat filling, add salt, chicken essence, very little sugar (optional), starch, and olive oil to fill the filling.(I took out the strength of the muscles used when beating the egg greens when making cakes, beating for ten minutes-I heard that this can improve the taste of the chicken.) 2. Cut the fungus and mushrooms into pieces, and chop the onions and ginger into foam;3. Add a small amount of salt to the eggs and beat them for later use.2
Egg skin: Add oil to the pan and heat it to warm, pour in a small amount of egg liquid, turn the pan body to evenly spread the egg liquid into thin slices, turn off the heat first, and fry it slightly with the remaining heat. (Repeat this to complete the production of the egg skin)3
Chicken filling: Mix the fungus and mushrooms, onion and ginger paste with the chicken filling.4
Roll up: Roll up the chicken filling with the egg skin. Suggestion: Seal the mouth on both sides as the rolling process is rolled to prevent the filling from leaking out.5
Steaming: Place the rolled chicken roll on a plate and steam over medium heat for about 10-15 minutes (pour out if there is any soup).6
Cut: Cut the steamed chicken roll into thick slices on a plate before serving. Suggestion: Dry it a little, if you are not afraid of burning your hands.Chicken roll with egg skin Make Tips
You can eat it plain, or add your own favorite seasonings. We added Thai chili sauce; I think ketchup would work too. I can imagine there are even bolder choices out there... but I prefer the original flavor.