Paper wrapped chicken
Overview
There is a McDull in every child's heart saying: Eat paper-wrapped chicken! (Omit here Mai Tai’s 3,000 words about paper-wrapped chickens wrapped in paper) My daughter has been requesting this dish for a long time. It must have been the cute little pig that impressed her deeply. The prepared paper-wrapped chicken was tender, but the skin was too oily. I complained that it didn't taste as good as it was portrayed on TV. The daughter ate her paper-wrapped chicken and said: Mom, there is no love in this paper-wrapped chicken. McDull’s mother is full of love and makes food for McDull! I was stunned for a moment, oh, the little girl hit the nail on the head, exactly the most important thing in this dish. Even a simple dish must be cooked with care to make it taste good.
Tags
Ingredients
Steps
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Ingredients: 1 piece of chicken breast, appropriate amount of spring roll skin, a small amount of white jade mushroom, 1 egg. Seasoning: a little Laoganma black bean, half a teaspoon of salt, half a teaspoon of sugar, a little chicken essence, appropriate amount of green onions and sesame oil
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Defrost the chicken breast and chop into fine pieces
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The egg whites are separated well.
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Blanch and chop white jade mushrooms
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Add Laoganma black bean sauce to the chicken filling to make it fresh
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Add minced garlic, salt, sugar, chicken essence, sesame oil and a little egg white, mix well
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Place the mixed chicken filling into the middle of the spring roll wrapper and fold one side. (Do not press too hard. It is better to leave some air between the chicken and the dough so that it will be very crispy after frying.) Then fold the other side and seal it with egg white.
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Heat the vegetable oil until it is 50% hot, and add the paper-wrapped chicken. Fry over medium heat until the surface turns brown
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Remove and drain, use kitchen paper to absorb excess fat, cut into pieces and place on a plate
