Rice Cake Chicken Roll

Overview

Pulling the weeds~ Pulling the weeds~ Before I went to Xi'an last month, I was thinking about making a chicken roll, but I kept putting it off until May. This time, the chicken roll is rolled into rice cakes made by myself. When baked, the rice cakes melt and have a stringy texture, which is great!

Tags

• snacks
• western food
• apple cider vinegar
• barbeque ingredients
• cabbage
• chicken breast
• chicken powder
• cooking wine
• cucumber
• old soy sauce
• green pepper
• rice cake
• salt

Ingredients

Steps

1. 1 Remove the fascia from the chicken breast, pat it loose with the back of a knife, add cooking wine, apple cider vinegar, salt, cooking wine, chicken powder and dark soy sauce.

   

2. 2 Stir evenly and marinate for more than two hours.

   

3. 3 Cut cabbage, cucumber, green pepper and rice cake into strips.

   

4. 4 Cut the marinated chicken in the middle without cutting.

   

5. 5 Place ingredients on one end.

   

6. 6 Roll it up hard and just tie it up with cotton thread.

   

7. 7 Wrap in a layer of tin foil.

   

8. 8 Preheat the oven with upper and lower heat + hot air convection at 210 degrees for about 20 minutes.

   

9. 9 After baking, let it cool naturally.

   

10. 10 Cut into pieces and plate.

    

11. 11 I topped it off with some seafood dipping sauce and homemade chili oil.

    

12. 12 O(∩_∩)O Haha~ Let’s eat~