Beijing style chicken roll

Overview

Beijing-style chicken rolls include staple food, meat, and vegetables. They are comprehensive in nutrition, the dough is chewy, and the fried chicken is paired with fresh vegetables and spicy sauce. It is very layered and tastes very special! A fresh Beijing-style chicken roll for each person at the family banquet is a good choice.

Tags

• hot dishes
• common dishes
• chinese cuisine
• old man
• breakfast
• beijing cuisine
• all-purpose flour
• beijing green onion white
• chicken thigh
• cooking wine
• cucumber
• edible oil
• hot sauce
• lettuce
• light soy sauce
• old soy sauce
• oyster sauce
• potato starch
• carrot
• pepper

Ingredients

Steps

1. 1 Prepare 70 grams of flour and 30 grams of potato starch

   

2. 2 Combine flour, starch and dough with warm water, cover with a cloth and let rise for 15 minutes

   

3. 3 Marinate the chicken legs with oyster sauce, light soy sauce, dark soy sauce, cooking wine and pepper for 20 minutes

   

4. 4 Heat oil in a pan, add marinated chicken legs, fry until golden brown on both sides, set aside

   

5. 5 Cut the fried chicken, carrots, cucumbers and green onions into strips

   

6. 6 Wash the lettuce

   

7. 7 Roll the rested dough into long strips, cut into pieces, and roll into thin dough

   

8. 8 Heat a non-stick pan, add dough and cook

   

9. 9 After the dough bubbles, turn it over and cook until the bubbles are slightly yellow, then take them out

   

10. 10 Place the pie crust in the middle of the plate, place lettuce, chicken strips, carrot strips, cucumber strips, and green onion strips. Pour in an appropriate amount of hot sauce, roll up, and tie with blanched leeks