Chicken Egg Roll is one of the favorite foods that can be found in several Japanese-style restaurants, for example HokBen.

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You can try this crunchy and savory snack at home. Follow the following recipe which is also equipped with how to make a crunchy chicken egg roll skin. Chinese Food

Albertin Hoesni shares the recipe for chicken egg roll in the book “Quick Cooking Series – Japanese Fast Food” published by PT Gramedia Pustaka Utama. Western Food

Chicken egg roll can be a practical side dish or a crunchy snack at home.

Chicken egg roll recipe

Material contents:

300 grams of chicken, roughly chopped
1 teaspoon Japanese soy sauce
1 teaspoon salt
1 tsp sugar
1 egg white, beat
1 tsp sesame oil
1 tsp garlic, chopped
¼ teaspoon ground pepper
1 tablespoon cornstarch
1 teaspoon sake (can be substituted with a mixture of apple juice and lemon juice). Indonesian Food

Leather Material:

4 eggs
½ teaspoon salt
½ teaspoon sugar
8 tablespoons flour
2 tablespoons custard flour (if not available, you can use cornstarch)
1 tablespoon melted butter
160 ml of water
1 egg white, beat
Right amount of oil. Berita Sepakbola

Supplementary material:

Sliced ​​cabbage to taste
Pickled radish to taste
Carrots to taste

How to make a chicken egg roll:

1 Contents: Combine minced chicken, Japanese soy sauce, salt, sugar, egg white, sesame oil, minced garlic, ground pepper, cornstarch and sake substitute.

2 Skin: Beat eggs, salt and sugar with a manual whisk. Add flour, cornstarch, melted butter, and water. Stir until blended. Then strain it.

3 Dough skin with one vegetable spoon or a few pieces of thin skin dough.

4 Fill the skin with the filling mixture, roll it like a spring roll. Glue with egg white.

5 Steam the rolls for 15 minutes or until cooked. Remove and let cool. When it’s cold, chop and fry until golden yellow.

6 Serve with cabbage slices, pickled radish and carrots. Nikamti with spicy sauce or mayonnaise as a dip.