Ingredients
For the rolls:
150 gr minced chicken
2 cloves garlic minced
1 piece minced ginger
25 gr chopped chives
150 gr finely grated cabbage
1 finely grated carrot
4 shredded hydrated Chiitake mushrooms
50 gr Soy Noodle
For the sauce:
2 tablespoons granulated sugar
1/2 cup water
3 tablespoons soy sauce
1/8 of tablespoon of chili powder
1 tablespoon chopped chives
1/4 of Spicy Mustard
1 tablespoon Syriacha hot sauce
Lets go cook
Prepare the rolls:
Finely chopped chicken
Sauté carrot, cabbage, onion
Mix until the vegetables are Tender
Remove excess broth
Add the ajimoto
Add the soybean
Add the finely chopped chicken and mix, fry until the chicken is cooked
Let the filling cool
Prepare the flour sheets, remove from the refrigerator 30 min before
Spread a sheet on a work table and add the chicken filling
Fold at the corners and roll
A scrambled egg will be used to seal the corners
Spread egg on the corner and finish rolling
Once all the rolls are made
Boil abundant vegetable oil over medium heat, introduce the rolls for about 5 min until they turn a light golden hue
Drain them from excess oil
Prepare the sauce:
In a Bowl, we add all the ingredients, mixing evenly until all the ingredients are integrated,
To use in chicken lettuce tacos, Chinese fried tacos, Chinese rice etc.
If you wish you can add finely sliced serrano pepper and fried in oil