1 Prepare the ingredients. Steam the salted egg yolks until cooked. Finely chop the chicken and place in a bowl. Add 1 chopped green onion, chopped cooked salted egg yolks, a pinch of salt, a pinch of black pepper, 1 teaspoon five-spice powder, 1 tablespoon sesame oil, and 1 teaspoon potato starch. Mix well.

2 Soak 1 sheet of thin dried bean curd (yuba) in water until slightly softened. Wrap the filling in the bean curd sheet.

3 You can make smaller chicken rolls for easier frying.

4 Heat oil in a pan. Fry the rolls, turning them occasionally to ensure even cooking.

5 Fry until golden brown. Let cool, then slice to serve.

6 Don't waste the leftover salted egg whites—they can be used in soup. Since salted egg whites are salty, be sure to adjust the amount of salt in your soup.