Taiwanese Chicken Rolls (Ji Juan)

Name: Taiwanese Chicken Rolls (Ji Juan)
Total time: 2700 s
Cuisine: American
Ingredients: 11 oz pork caul fat (320g); 7 oz ground pork (200g); 6 1/3 oz fish paste (180g); 1/2 medium onion (about 2 3/4 oz or 80g); 8 water chestnuts; 2 tbsp finely chopped carrot (about 1 oz or 30g); 1 tbsp soy sauce; 1/2 tsp five-spice powder; Shichimi togarashi, salt, and pepper to taste; 1 tsp toasted sesame oil; 1 small piece pork liver, cut into strips; ⊙ Batter; 1 egg; 1/3 cup cake flour (about 1 3/4 oz or 50g); 1/4 cup ice water (60ml)

野犬的廚房 @ydog

台灣台南

Anyone familiar with Taiwanese cuisine knows that 'chicken rolls' actually contain no chicken. Traditionally, leftover ingredients from the kitchen were wrapped up, rolled, and deep-fried, then sliced. The name comes from a play on words in Chinese, as 'ji' sounds like 'many' or 'mixed.' In the past, pork caul fat was cheap and easy to get, so we always used it to wrap the rolls when I was a child. Later on, tofu skin became more common as a wrapper.

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Ingredients

45 minutes

Ingredients
11 ozpork caul fat (320g)
7 ozground pork (200g)
6 1/3 ozfish paste (180g)
1/2medium onion (about 2 3/4 oz or 80g)
8water chestnuts
2 tbspfinely chopped carrot (about 1 oz or 30g)
1 tbspsoy sauce
1/2 tspfive-spice powder
Shichimi togarashi, salt, and pepper to taste
1 tsptoasted sesame oil
1small piece pork liver, cut into strips
⊙ Batter
1egg
1/3 cupcake flour (about 1 3/4 oz or 50g)
1/4 cupice water (60ml)

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Steps

45 minutes

1

Soak the pork caul fat in water and add 1 tablespoon rice wine to remove any odor.
2

Mix the ground pork, fish paste, diced water chestnuts, chopped carrot, minced onion, and seasonings together until well combined.
3

Cut the pork liver into thin strips and marinate with a little soy sauce and five-spice powder.
4

Take a piece of caul fat, place some of the pork and fish filling on it, lay a strip of pork liver in the center, then roll it up tightly with the caul fat to form a log shape.
5

You should get 6 rolls in total.
6

Coat the rolls in the batter. First, fry them at a low temperature until cooked through, then increase the heat to crisp and drain the oil. For the batter, mix the egg, cake flour, and ice water to make a tempura-style coating.
7

Slice the rolls and arrange on a plate!