Red-braised Rolled Chicken

Name: Red-braised Rolled Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 350 g Chicken breast (sliced into 24 thin slices about 4.5 cm long and 2.7 cm wide); 50 g Cooked ham (cut into 24 medium-thick strips about 2.5 cm long); 50 g Winter bamboo shoots (cut into 24 medium-thick strips about 2.5 cm long); 50 g Dried shiitake mushrooms (cut into 24 medium-thick strips about 2.5 cm long); 50 g Egg white (mixed with bean starch to make egg white bean starch); 40 g Bean starch (mixed with egg white to make egg white bean starch); 500 g Vegetable oil (heated to about 200°C); 750 g Rich stock; 10 g Dark soy sauce; 10 g Scallions; 10 g Ginger; 10 g Cooking wine; 2 g Salt; 5 g Soy sauce

Glossy reddish-brown in color, with tender meat and an exquisitely savory flavor.

1h 15m

Easy

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Ingredients

Chicken breast (sliced into 24 thin slices about 4.5 cm long and 2.7 cm wide) 350 g

Cooked ham (cut into 24 medium-thick strips about 2.5 cm long) 50 g

Winter bamboo shoots (cut into 24 medium-thick strips about 2.5 cm long) 50 g

Dried shiitake mushrooms (cut into 24 medium-thick strips about 2.5 cm long) 50 g

Egg white (mixed with bean starch to make egg white bean starch) 50 g

Bean starch (mixed with egg white to make egg white bean starch) 40 g

Vegetable oil (heated to about 200°C) 500 g

Rich stock 750 g

Dark soy sauce 10 g

Scallions 10 g

Ginger 10 g

Cooking wine 10 g

Salt 2 g

Soy sauce 5 g

Instructions

Slicing and Cutting into Strips

Slice the chicken breast into 24 thin pieces about 4.5 cm long and 2.7 cm wide. Cut the ham, winter bamboo shoots, and dried shiitake mushrooms into 24 medium-thick strips each about 2.5 cm long.

Forming the Rolls

Lay the chicken slices flat, place one strip each of ham, winter bamboo shoot, and shiitake mushroom at one end, then roll up tightly into a cylinder. Brush egg white bean starch at the seam to seal. Coat the entire roll with another layer of egg white bean starch.

Frying

Place the wok over high heat, add the vegetable oil and heat to about 200°C. Carefully drop the chicken rolls in one by one along the edge of the wok, fry until golden yellow, then remove and drain.

Braising

Heat the wok and lay chicken bones at the bottom. Add the rich stock, dark soy sauce, scallions, ginger, cooking wine, soy sauce, and salt to season and color. Add the chicken rolls, bring to a boil over high heat, then reduce to a gentle simmer (about 30 minutes).

Steaming and Thickening the Sauce

Remove the chicken rolls and arrange them in a steaming bowl in a "three-tier water" pattern. Pour the braising liquid into the bowl and steam for about 10 minutes, then remove. Strain the remaining liquid back into the wok, flip the chicken rolls onto a serving plate, thicken the sauce in the wok with a medium-thick cornstarch slurry, and pour it over the chicken rolls. Serve.