Traditional Taiwanese Chicken Rolls

Name: Traditional Taiwanese Chicken Rolls
Cuisine: American
Ingredients: 6 pork loin slices (cut into strips about 1/2 inch thick, or a total of 18 meat strips; buy slices about 1/8–3/16 inch thick); 1 tablespoon vegetarian oyster sauce (shiitake mushroom-based); 1/2 teaspoon chili powder; 1 tablespoon sweet fermented tofu brine, plus some soybeans from the brine; 1 teaspoon five-spice powder; 1/4 teaspoon chicken bouillon powder (1 gram); 1/2 teaspoon scallion oil or lard (use a 1:1 ratio of lard to oil); [Filling]:; 2 large onions (thinly sliced); 1 tablespoon minced celery (about 0.6 oz or 16 grams; adjust to taste); 1 1/2 tablespoons minced cilantro (about 0.8 oz or 22 grams; adjust to taste); 1 1/3-1 1/2 pounds fish paste (about 21–23 oz or 600–650 grams) plus 1 teaspoon cooking wine (Note: For special seasoning, use a 1:2 ratio of pepper salt to chili powder)

Hanの食譜世界 @han7463

Perfect for celebrating the New Year and creating a festive atmosphere. Best enjoyed freshly made for the best texture. If you plan to freeze, dice the onions first, as they will soften after freezing.

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Ingredients

[Marinated Meat]: (Use 3 strips of meat per roll.)
6pork loin slices (cut into strips about 1/2 inch thick, or a total of 18 meat strips; buy slices about 1/8–3/16 inch thick)
1 tablespoonvegetarian oyster sauce (shiitake mushroom-based)
1/2 teaspoonchili powder
1 tablespoonsweet fermented tofu brine, plus some soybeans from the brine
1 teaspoonfive-spice powder
1/4 teaspoonchicken bouillon powder (1 gram)
1/2 teaspoonscallion oil or lard (use a 1:1 ratio of lard to oil)
[Filling]:
2large onions (thinly sliced)
1 tablespoonminced celery (about 0.6 oz or 16 grams; adjust to taste)
1 1/2 tablespoonsminced cilantro (about 0.8 oz or 22 grams; adjust to taste)
1 1/3-1 1/2 poundsfish paste (about 21–23 oz or 600–650 grams) plus 1 teaspoon cooking wine (Note: For special seasoning, use a 1:2 ratio of pepper salt to chili powder)
6 sheets yuba (tofu skin)
[Thickening Slurry]: (Flour + water; used to seal the edges)
[Batter]: (Egg yolk + flour + water)
[Seasoning Powder]: Pepper salt, ketchup (or homemade sauce, or other sauces)

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Steps

1

Cut the pork slices into strips and marinate for 1 day.
2

Prepare all the filling ingredients, then mix them together thoroughly. (The photo shows filling for 3 rolls only.)
3

Take the yuba (tofu skin) sheets and cut each in half. Use a spoon to spread the filling, add meat strips, more filling, then wrap with the yuba. Seal the edge with the thickening slurry and roll up tightly.
4

Repeat with the second sheet (as in step 3). Seal the edge with the thickening slurry and roll up.
5

Dip the chicken rolls in the batter right before frying.
6

Heat a pan over low heat. (For the first and second rolls or batches, adjust the heat and time as needed.) Fry each side for about 5 minutes, about 10 minutes per roll. For the second round of frying, increase the oil temperature and fry for 30 seconds. (Use flat tongs for best results.)
7

Sprinkle with seasoning powder and garnish with cilantro.