Thursday, March 3, 2011

Deep Fried Chicken Roll

Miss E is in that phase where her baby teeth are coming off one by one. The problem is they don't come off fast enough and linger on wobbly on her gum and so far she had only lost one since the last week before X'mas! I fear nothing but I fear anything to do with the teeth and the dentist, so it is really kind of freaky for me to help Miss E brush her teeth every morning if Hubby doesn't do it.

As today she was complaining slight discomfort of eating, I made congee for dinner and thought up of this Roll to complement the white plain gruel.

I used white meat for this dish and I pounded the breasts flat before rolling up the filling. You can use any filling but it must be compact and skewered with a few toothpicks to keep the fillings in place during the deep frying. 

Don't over pound the meat as breast meat can break down easily and this will result in difficulty in rolling up. After pounding the meat, I just seasoned both side with salt and white pepper and placed a large piece of Nori Seaweed sheet on top of it and place the julienned red pepper and cucumber on one edge and rolled it up. Once rolled up tucked inside, the roll is skewered and let rest in the fridge for 30 mins.

I like to use the usual breadcrumb rather than the Japanese Panko for this one as it gives a lovely brown crust and doesn't crumble with flakes everywhere during the pan frying. There is nothing difficult about this one except that you must have patience during the deep frying. Of course a deep fryer will do the job easily.

Recipe

Ingredients
2 large Chicken Breast (cleaned & skin removed)
2 Beef Frank
1/4 red pepper, julienned
1/3 cucumber, julienned
2 large sheets of Nori Seaweed wrapper
salt & pepper
1/3 cup Bread crumb
1 egg, beaten
Mustard for dipping

Method
1) Cover the 2 breast meat with plastic cling film and pound the meat slightly thin. Do not over pound, as long as you still can lift it in one piece with your hand, it is fine.
2) Season with salt and pepper on both sides.
3) Place the breast meat on a piece of plastic cling film and on the cutting board. Place one nori on top of the meat and arrange one Beef Frank with half of the cucumber and red pepper on the edge nearest to you. Roll up slowly with the help of the cling film like rolling up a sushi roll. As you go along use your hands to compact the roll to contain the fillings tuckly. Skewer with toothpicks and remember how many you used.
4)Cover with plastic and let the rolls sit in the fridge for 30 mins.
5)Heat up about 4 to 6 cups of vegetable oil in a large saucepan. Test readiness by dropping some bread crumb into the hot oil, if you hear sizzling, it is ready.
6) Without removing the toothpicks, Coat the rolls with the egg all over and the bread crumb after. Doing one at a time, slowly hold one roll with chopstick or tong and hold it for 5 seconds immersed in the oil before dropping the whole roll into the oil. This is to avoid the roll sticking to the bottom of the sauce pan. Scoop some of the oil and pour over the top part while deep frying. Deep fry for about 12 mins , turning the roll as you go to get an even browning.
7)Remove and pat oil dry with paper towel. Let the roll cool for 5 mins, remove the toothpicks and cut up to 1-1/2 inch thick. Continue with the other roll.
8) Serve with mustard.

Serves: 3 to 4 person

1 comment:

Cooking Gallery said...

This looks very very good, Lily! A great idea for bento too :).

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