Minced Chicken And Pork Rolls
serves 2-4
These Taiwanese Ji Juan are not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same -- protein (meat) wrapped with bean curd skin and deep-fried to perfection.Read more about this recipe at Rasa Malaysia.
1/2 lb chicken (chicken breast or chicken thigh)
1/2 lb pork (with a little fat)
1/2 small carrot (shredded)
10 small shrimp (optional)
1 stalk scallion (chopped finely)
Bean curd skin (cut into 6 in. by 6 in. pieces)
1/8 teaspoon sesame oil
1/8 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon Lee Kum Kee chicken bouillon powder
1/2 tablespoon oil
5 dashes white pepper powder
Oil for deep frying
prep: 30 minutes
total: 50 minutes
food processor
deep fryer (or wok)
slotted spoon
1. Mince the chicken and pork meat with a mini food processor or by hand. Add shredded carrot, chopped scallion, and all the seasoning into the minced meat and stir well. Set aside.
2. On a dry surface, lay out the bean curd skin. Use a damp cloth to moisten the skin. Place 2 to 2 1/2 tablespoons of minced meat onto the lower center of the bean curd skin. Leave about 1/2 inch on both sides.
3. Fold the sides inwards and roll it up. Use some water or the minced meat to seal.
4. In a deep fryer or frying wok, add enough cooking oil for frying purposes. Once the oil is heated, add in the meat rolls and deep fry to golden brown.
5. Dish out and serve immediately with chili garlic sauce or sweet chili sauce.
2. On a dry surface, lay out the bean curd skin. Use a damp cloth to moisten the skin. Place 2 to 2 1/2 tablespoons of minced meat onto the lower center of the bean curd skin. Leave about 1/2 inch on both sides.
3. Fold the sides inwards and roll it up. Use some water or the minced meat to seal.
4. In a deep fryer or frying wok, add enough cooking oil for frying purposes. Once the oil is heated, add in the meat rolls and deep fry to golden brown.
5. Dish out and serve immediately with chili garlic sauce or sweet chili sauce.
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