Fried Chicken Meat Rolls

Fried Chicken Meat Rolls


1 lb (454 grams) Ground Chicken Thigh & Breast
8 Fresh Water Chestnuts, peeled & diced
1 Small Yellow Onion, peeled & diced
1/2 Cup (about 70 to 80 grams) Finely Chopped Yam/Taro
1 tsp 5 Spice Powder
1/2 tsp White Pepper
1 1/2 Tbsp Cane Sugar
1 Tbsp Light Soy Sauce
1 Tbsp Oyster Sauce
1 Egg
2 Tbsp Tapioca Starch
2 to 3 Large Dried Bean curd Skin (foo pei), cut into 8 x 8 inches pieces

Chill Sauce, for dipping
Cucumber Slices

Sealing Paste
2 Tbsp All-Purpose Flour
1 1/2 Tbsp Water


For the filling: Combine the chicken meat, water chestnuts, onion, yam, 5 spice powder, white pepper, cane sugar, light soy sauce, oyster sauce, egg, and tapioca starch. Mix all the ingredients until well combine and marinate for about 2 to 3 hours, or overnight in the fridge.

For the wrapping: Cut the bean curd skin into 8 x 8 inches piece and cover with a damp kitchen cloth. Spoon some of the filling onto the center of the bean curd skin and spread evenly. Fold the top of the bean curd sheet over the filling. Fold in both sides. Then brush all the bean curd skin edges with some sealing paste and roll up tightly and seal the chicken meat roll. Continue with process with the remainder filling and bean curd sheet.

Heat enough vegetable or peanut oil over medium to high heat. Deep-fry the prepared chicken meat rolls until golden brown and crispy. Remove and drain on paper towel.

Slice the chicken meat rolls and serve with some cucumber slices and chill sauce for dipping.

Makes about 20 pieces Chicken Meat Rolls


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