2 Ways to Make Delicious and Appealing Vegetable Chicken Rolls and Mushroom Chicken Rolls

Prepare the ingredients

Carrots cut off the ends, peeled, washed clean, diced small, and then minced. Green onions chopped small.

Broccoli cut off the tough stems, separated into small florets, to clean and remove dirt, soak the broccoli in diluted saltwater for about 10 minutes, then rinse with clean water.

Bring a pot of water to a boil, add 1 teaspoon of salt to blanch the broccoli for 3 minutes, which helps the broccoli retain its crispness and vibrant green color, then transfer to a bowl of ice water for about 5 minutes. After that, take the broccoli out to drain and then mince it.

To remove the odor of the chicken, use a bit of salt to rub all over the chicken surface for about 3 – 5 minutes, rinse with clean water a few times, and then let it drain.

Marinate the vegetables

Add the minced carrots and broccoli into a bowl, add a bit of chopped green onions and 1 duck egg, then season with 1 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of chili powder, 1/2 teaspoon of pepper, and 1 tablespoon of cooking oil. Mix everything well to absorb the spices for about 5 minutes.

Prepare, pound, and marinate chicken breast

Chicken meat is sliced thinly and then finely minced (you can use a meat grinder to mince the chicken faster).

Then, place the minced chicken into a mortar, add 3 shallots and 3 – 5 crushed garlic cloves, and pound (mash) everything together. To make the chicken more chewy, you should pound it thoroughly and evenly.

Continue by seasoning with 1 tablespoon of oyster sauce, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, and 1/2 teaspoon of chili powder. Then mix well and continue to pound until the mixture is evenly seasoned.

Mix chicken with vegetables

Put the minced chicken mixture and the vegetable mixture into a large bowl, to help soften the chicken, add 20ml of unsweetened fresh milk.

Then use your hands (or a spoon) to mix well and marinate for 15 minutes for the mixture to absorb the seasoning.

Fry the eggs

Crack 3 duck eggs into a bowl, to give the eggs a nice color after frying, add 1 teaspoon of annatto oil.Use a whisk or chopsticks to beat until the mixture is well combined.

Heat a pan on the stove and add 1 tablespoon of cooking oil. To create the rolled layer, pour a small amount (about 1/2 ladle) of egg mixture evenly over the surface of the pan to form a thin layer. When the egg is cooked, transfer it to a plate and continue frying until all the egg is used.

Roll and steam the chicken

Place a piece of parchment paper underneath to prevent sticking while rolling.

Place a piece of fried egg on the parchment paper, then spread the chicken and vegetable mixture evenly over the surface of the egg in a thin layer.

Carefully roll it up using your hands, being gentle so the egg shell doesn’t tear, and repeat with the remaining rolls until finished.

Heat a steamer pot on the stove for about 10 minutes. Place the rolls in the steamer basket, cover tightly, and steam for 15 minutes over high heat.

Finished product

Remove to cool, cut into thick slices about 1 finger joint thick, then arrange on a plate.

The dish after completion will have an attractive fragrant smell, eye-catching colors from vegetables and eggs, and the smooth white color of chicken meat.

When bitten into, there will be the chewy softness of chicken meat and the richness of eggs, the crispiness of vegetables. This will surely be a unique dish for you to show off your skills to the family.

Debone the chicken thighs

To clean and eliminate the odor of the chicken, after purchasing, wash the chicken with diluted salt water, rinse with clean water, and let it drain.

Use a knife to cut along the length of the chicken thigh to remove the bone, then flatten the chicken meat.

To let the chicken absorb the spices evenly when marinating, use a knife to score the surface of the chicken.

Marinate the chicken

Sprinkle 1/2 teaspoon of salt and 1/2 teaspoon of pepper on the surface of the chicken and marinate for 15 minutes.

Prepare other ingredients

Dried shiitake mushrooms bought should be soaked in water for about 15 minutes to soften, then squeeze out the water and cut off the mushroom stems.

Roll the chicken

Spread a thin layer of minced pork over the piece of chicken that has just been marinated.

Next, place the chicken piece on top of a piece of aluminum foil, then arrange the shiitake mushrooms to cover half of the chicken piece, carefully use your hands to roll the chicken up and then wrap it in aluminum foil, sealing both ends tightly.

Steam the chicken

Preheat the steamer on the stove for about 10 minutes. Place the chicken roll in the steamer basket and cover it tightly.

Steam for about 30 – 40 minutes on high heat until the chicken roll is cooked.

Final Product

Remove the outer foil, cut into slices about 1 finger thick, and arrange on a plate, serve with salt and pepper.

The dish when completed will have the shiny yellow color of chicken skin, and the smooth white color of the pork paste. Biting into the sausage will let you feel the chewiness of the chicken skin and pork paste, the sweetness of shiitake mushrooms, and an irresistible aroma.