Traditional Taiwanese Chicken Rolls (Ji Juan)

Name: Traditional Taiwanese Chicken Rolls (Ji Juan)
Total time: 1800 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 10.5 oz fish paste (300 grams); 7 oz pork shoulder strips (200 grams); 3.5 oz sliced onion (100 grams); 3.5 oz water chestnuts, crushed (100 grams); 1/2 oz sweet potato starch (15 grams); 2 sheets wet tofu skin (yuba); Chili sauce, to taste; Seasonings:; 1/2 oz rice wine (15 grams); 1/4 tsp five-spice powder (1 gram); 1/4 tsp white pepper (1 gram); 1 tsp light brown sugar (5 grams); 1/2 oz oyster sauce (15 grams)

鄭燦華 @cook_Emma

純粹就是喜歡料理-用美食來記錄生活的點點滴滴

In the past, during Taiwan's agricultural era, people valued their resources and would repurpose leftover meat and vegetables by wrapping them up to make 'chicken rolls' (Ji Juan in Taiwanese dialect). Interestingly, despite the name, these rolls usually don't contain chicken—the name comes from the act of rolling up various leftovers. Traditional Ji Juan are made by wrapping a flavorful filling in tofu skin, creating a nostalgic taste and unique aroma that keeps you coming back for more.

鄭燦華 @cook_Emma

純粹就是喜歡料理-用美食來記錄生活的點點滴滴

Saved

Ingredients

30 minutes

Serves 6 servings

10.5 ozfish paste (300 grams)
7 ozpork shoulder strips (200 grams)
3.5 ozsliced onion (100 grams)
3.5 ozwater chestnuts, crushed (100 grams)
1/2 ozsweet potato starch (15 grams)
2 sheetswet tofu skin (yuba)
Chili sauce, to taste
Seasonings:
1/2 ozrice wine (15 grams)
1/4 tspfive-spice powder (1 gram)
1/4 tspwhite pepper (1 gram)
1 tsplight brown sugar (5 grams)
1/2 ozoyster sauce (15 grams)

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Steps

30 minutes

1

Prepare all the ingredients.
2

In a mixing bowl, combine the pork shoulder strips with five-spice powder, rice wine, white pepper, light brown sugar, and oyster sauce. Mix well and let marinate for 10 minutes.
3

Add the fish paste, marinated pork, and crushed water chestnuts to a mixing bowl. Stir until the mixture becomes sticky.
4

Add the sweet potato starch and mix until well combined.
5

Add the sliced onion and mix again until evenly incorporated.
6

Transfer the prepared filling to a bowl and set aside.
7

Cut each tofu skin sheet in half. Divide the filling into four portions. Place one portion on a piece of tofu skin and roll it up. Seal the edge with a little flour paste or some of the filling mixture.
8

Heat oil in a pot to 300°F (150°C). Fry the rolls until golden and firm when pressed with tongs. If still soft, continue frying. Remove and drain well.
9

Slice the rolls diagonally and arrange on a plate. Serve with a slightly sweet chili sauce for dipping. Enjoy the unique aroma and flavor!