Authentic home cooking from Taiwan, with US measurements. 
Sugarcane Chicken Drumstick Rolls
This is a dish I first tried in elementary school. Based on my memories, I tried to recreate this nostalgic recipe.
Tips:
Usually, chicken rolls are wrapped with caul fat, but today’s method is simpler and keeps your hands cleaner. Parchment paper is heat-resistant, and when frying, you can easily flip the rolls using the paper, helping them keep their shape.
Tasting notes:
Honestly, I’m not sure what the official name of this dish is.
When I transferred to the same school my daughter now attends, one day the school lunch featured this dish. It looked like a regular chicken drumstick, but when I bit into it, I realized there was more to it.
The “drumstick” tasted like chicken, but the bone inside was actually sugarcane. I thought it was such a unique dish! Ever since then, whenever I see sugarcane, I remember that “drumstick” from elementary school, but I never had the chance to eat it again.
Today, I saw sugarcane at the fruit store. After walking away, I suddenly stopped. My daughter asked what was wrong, and I told her I was thinking about buying something. On the way home, I was carrying a bag of sugarcane. :)
I wanted to try making this unforgettable dish from my childhood memories.
Sugarcane Chicken Drumstick Rolls
This is a dish I first tried in elementary school. Based on my memories, I tried to recreate this nostalgic recipe.
Tips:
Usually, chicken rolls are wrapped with caul fat, but today’s method is simpler and keeps your hands cleaner. Parchment paper is heat-resistant, and when frying, you can easily flip the rolls using the paper, helping them keep their shape.
Tasting notes:
Honestly, I’m not sure what the official name of this dish is.
When I transferred to the same school my daughter now attends, one day the school lunch featured this dish. It looked like a regular chicken drumstick, but when I bit into it, I realized there was more to it.
The “drumstick” tasted like chicken, but the bone inside was actually sugarcane. I thought it was such a unique dish! Ever since then, whenever I see sugarcane, I remember that “drumstick” from elementary school, but I never had the chance to eat it again.
Today, I saw sugarcane at the fruit store. After walking away, I suddenly stopped. My daughter asked what was wrong, and I told her I was thinking about buying something. On the way home, I was carrying a bag of sugarcane. :)
I wanted to try making this unforgettable dish from my childhood memories.
Open in Cookpad AppSteps
- 1
Place pork with some fat and chicken breast in a food processor and blend into a meat paste. Add 1 egg, king oyster mushrooms (or water chestnuts if available), and onion for texture. Season with white pepper, five-spice powder, rice wine, soy sauce, and chicken bouillon powder.
- 2
Cut parchment paper into small sheets and spread some meat mixture on each. Place a quarter of a sugarcane stick (cut lengthwise) on top, then cover with more meat mixture to form a “drumstick.” Fry the whole roll with the parchment paper. Because the sugarcane releases sugar, it browns easily, so use medium-low heat and turn frequently.
- 3
Fry slowly; it cooks through easily. Once the rolls are nicely browned, remove from the oil.
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