Caul Fat Chicken Liver Roll

Name: Caul Fat Chicken Liver Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 175 g Chicken liver (blanch in boiling water until about 70% cooked, remove, and cut into nail-sized slices); 40 g Ham (cut into nail-sized slices); 40 g Fresh mushrooms (cut into nail-sized slices); 20 g Caul fat (spread out flat); 40 g Fresh bamboo shoots (cut into nail-sized slices); a pinch Sesame oil; 4 g MSG; a pinch Fine salt; 40 g Water chestnut starch; a pinch White pepper; 8 g Oyster sauce

Wrapped in pork net fat (caul) with chicken liver, ham and other fillings, then deep-fried to a golden color.

35 min

Easy

0 favorites

Ingredients

Chicken liver (blanch in boiling water until about 70% cooked, remove, and cut into nail-sized slices) 175 g

Ham (cut into nail-sized slices) 40 g

Fresh mushrooms (cut into nail-sized slices) 40 g

Caul fat (spread out flat) 20 g

Fresh bamboo shoots (cut into nail-sized slices) 40 g

Sesame oil a pinch

MSG 4 g

Fine salt a pinch

Water chestnut starch 40 g

White pepper a pinch

Oyster sauce 8 g

Instructions

Step 1

First bring water to a boil and blanch the chicken liver until about 70% cooked. Remove and cut into nail-sized slices. Cut the fresh mushrooms, ham, and fresh bamboo shoots into nail-sized slices as well, then mix them together with the MSG, sesame oil, oyster sauce, white pepper, and fine salt. Toss the chicken liver in the mixture to coat it.

Step 2

Spread out the caul fat and sprinkle a light layer of water chestnut starch over it. Place the seasoned chicken liver mixture on top and roll up into pieces about 4 inches long with a 2-inch diameter. Coat the outside of each roll with a thin layer of wet water chestnut starch, then sprinkle with a layer of dry water chestnut starch. Drop the rolls into a pot of hot raw oil and fry briefly, then reduce to low heat and continue frying until golden.