The beautiful and delicious "Golden Chicken Roll" is made by wrapping the tender chicken leg meat with carrot fillings and coating it with a golden coating. It is crispy on the outside and tender on the inside, with rich textures. Especially the golden chicken roll looks like Its rolling in like copper coins. I hope everyone likes this dish and will have good fortune in the new year after trying it.
Raw material preparation:
Chicken thighs, minced meat, carrots, green onions, bread crumbs, starch, pepper, oil and salt.
Production steps:
1. Prepare the raw materials: chicken legs, carrots, minced meat and ginger;
2. Cut the carrots and ginger into small pieces and blend them into puree with a blender;
3. Put the carrot puree into the meat filling, and add appropriate seasonings such as starch, pepper and salt;
4. Stir the energy in one direction;
5. Cut the chicken leg across the bottom, then make a vertical cut to remove the chicken leg meat along the bones;
6. Lay the boneless chicken legs flat on the chopping board and cut into small pieces horizontally and vertically without cutting;
7. Sprinkle some salt and pepper evenly to taste;
8. Place the carrot stuffing on the bottom of the chicken legs;
9. Roll it up and move it to tin foil;
10. Roll it up again and pinch both ends tightly;
11. Boil a pot of water. After the water boils, steam the chicken rolls in the pot for fifteen minutes;
12. Divide the starch, eggs and bread crumbs into three plates and prepare;
13. Coat the steamed chicken rolls with starch, then roll them in egg liquid;
14. Add bread crumbs and roll them around so that the bread crumbs evenly stick to the surface of the chicken rolls;
15. Heat the oil. When the oil is 60% to 70% hot, add the chicken rolls and fry them;
16. Fry until the surface is golden brown, take it out and place it on paper towels to absorb the oil;
17. Cut into small rolls of the same width and place on a plate.
Note:
1. Adding some mashed carrots to the meat filling not only increases nutrition, but also makes the color richer and more festive;
2. After peeling the chicken leg, cut it horizontally and vertically, but do not cut it. This will not only make it easier to taste, but also will not deform easily after cutting off the fascia of the chicken leg and steaming it;
3. Spread the chicken leg meat flat on the chopping board, add some salt and other seasonings to adjust the base; then put the carrot meat stuffing into the bottom of the chicken leg, and roll it up slowly;
4. Wrap it with tin foil, pinch both ends tightly, fix, steam and set.; Then add starch, egg liquid and bread crumbs and roll them in order, so that the bread crumbs are evenly coated on the surface, then fry in oil until golden brown.