Egg Chicken Roll Recipe
Egg chicken roll style Japanese fast food outlets are not difficult to cook yourself. Similar to rolade, this dish uses ground chicken wrapped and rolled in an egg omelet, then steamed until cooked. The difference is, if the rolls are fried pan-fried With a little oil or served immediately, these egg chicken rolls will be deep-fried in a lot of oil until they are browned and crispy on the outside. This dish is delicious served with dipping sauces such as mayonnaise and chili sauce.
Ingredients
- Skin:
- Chicken eggs - 3 eggs
- Wheat flour - 2 tbsp
- Water - 100 ml
- Salt - 1/2 tsp
- Stuffing:
- Ground chicken - 250 grams
- Carrot, finely chopped - 1 piece
- Green onion, thinly sliced - 1 stick
- Garlic, minced - 2 cloves
- Sesame oil - 1 tbsp
- Egg - 1 egg
- Sago flour - 2 tbsp
- Salt - 1/2 tsp
- Other:
- Aluminum foil / heat-resistant plastic / banana leaf - to taste
- Right amount of oil
- Purchase ingredients and cooking utensils
Plans
- In a bowl, mix all the skin ingredients together. Make a thin omelet in a non-stick / Teflon skillet. Do it until all the ingredients run out. Set aside.
- In a bowl, mix all the filling ingredients together.
- Take a piece of omelette. Add 3 tablespoons of stuffing and spread it all over the skin. Roll slowly while compacting. Do it until all the ingredients run out.
- Wrap the roll with aluminum foil / plastic / banana leaf.
- Steam the rolls in a steamer/pan for 30 minutes over medium heat. Remove and cool.
- Once completely cool, unroll and cut into oblique slices.
- Heat a lot of oil. Fry egg chicken rolls until brown. Lift and drain.
- Ready to be served.
- Stuffing ingredients can be mixed with shrimp according to taste.
What's in the hokben egg roll? Filling: Combine minced chicken, Japanese soy sauce, salt, sugar, egg white, sesame oil, minced garlic, ground pepper, cornstarch, and sake substitute.
How long does it take to steam the egg roll? Steam about 15 to 20 minutes. Lift and drain.
What are hokben shrimp rolls made of? Composition : Produced from processed shrimp wrapped in egg and breadcrumbs, cooked using the Deep Frying Oil method.
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