Chicken Shreds Roll雞絲扎
A classic Cantonese dim sum dish featuring tender shredded chicken and other savory fillings, expertly wrapped in delicate bean curd skin and steamed to perfection.
01Ingredients
- 300g chicken breast
- 6 pieces dried shiitake mushrooms
- 10g dried wood ear fungus
- 100g bamboo shoots
- 2 large sheets (approx. 30x40cm each) bean curd sheets (fresh or rehydrated)
- 1 tbsp cornstarch (for slurry)
- 2 tbsp water (for slurry)
- 2 tbsp cooking oil
- 1 tbsp light soy sauce (for chicken marinade)
- 1 tbsp oyster sauce (for chicken marinade)
- 1 tsp sesame oil (for chicken marinade)
- 1/4 tsp white pepper (for chicken marinade)
- 1 tsp cornstarch (for chicken marinade)
- 1 tbsp water (for chicken marinade)
- 1 tbsp light soy sauce (for filling seasoning)
- 1 tbsp oyster sauce (for filling seasoning)
- 1/2 tsp sugar (for filling seasoning)
- 1/4 tsp white pepper (for filling seasoning)
Nutrition (per serving)278kcal
- Protein28.5g
- Carbs12.8g
- Fat12.2g
Fiber 2.1 gSodium 687 mg
02Steps
- Rehydrate shiitake mushrooms and wood ear fungus. Shred chicken breast. Slice shiitake mushrooms, wood ear fungus, and bamboo shoots. Marinate chicken with marinade ingredients. Prepare bean curd sheets.
- Heat cooking oil. Stir-fry chicken. Stir-fry shiitake mushrooms, wood ear fungus, and bamboo shoots. Return chicken to wok. Add filling seasoning. Thicken with cornstarch slurry.
- Lay out bean curd sheet. Place filling on it. Fold in sides and roll tightly. Repeat for all.
- Arrange rolls in steamer. Boil water in steamer. Place steamer basket. Steam for 15-20 minutes. Serve hot.
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