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Chicken Seaweed Roll Recipe
Ingredients:
For the Chicken Marination:
500g ground chicken
1 medium onion
4 cloves minced garlic
1 medium carrot
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp salt
1 tsp pepper
3 tbsp cornstarch
4 sheets of seaweed
Canola oil for frying
Chilli sauce for dipping
For the Slurry and Coating:
1 tbsp cornstarch
3 tbsp flour
100ml water
Procedure:
1. Marinate the chicken: Combine all the ingredients for chicken marination in a bowl, mix well, and refrigerate for 30 minutes.
2. Prepare the slurry: Combine all the ingredients in a small bowl.
3. Pour the slurry mixture into a bowl and transfer the marinated chicken mixture into the bowl.
4. Assemble the rolls: Place a sheet of seaweed wrap on a flat surface. Squeeze the chicken mixture over the seaweed. Roll tightly and seal with the slurry. Repeat with the remaining seaweed and chicken mixture.
5. Fry the rolls: Heat Canola oil in a nonstick pan over medium heat. Fry the rolls, turning until golden brown on all sides, about 4-5 minutes per side.
6. Serve: Slice the rolls into bite-sized pieces and serve with chilli sauce for dipping.
Enjoy the chicken seaweed roll with your family!