Chicken Seaweed Roll

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐞𝐚𝐰𝐞𝐞𝐝 𝐑𝐨𝐥𝐥𝐬

Chicken Filling:
500 grams ground chicken breast
1 small carrot, finely chopped
1 small onion, finely chopped
5 cloves garlic, finely chopped
1 pc chicken broth cube
(or 1 tsp chicken powder)
1-2 tbsp cornstarch
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp sesame oil
1 pc egg

10-12 pcs nori sheets
3/4 cup water
4 tbsp cornstarch
cooking oil for frying

1. In a mixing bowl, add the chicken filling ingredients. Mix well together with clean hands until incorporated.
2. In a small bowl, mix 3/4 cup of water and about 4 tbsp of cornstarch. This will serve as the batter for sealing and soaking before frying later.
3. In a clean, flat surface, lay a seaweed sheet. Spoon about 2-3 tbsp of the chicken filling and place this on one end of the seaweed. Roll tightly into a small log shape. Brush a small amount of the cornstarch batter on one end of the seaweed sheet, then seal. Cut each chicken roll into 4 equal pieces using a scissor.
4. Dip each roll into the cornstarch batter, then deep fry in hot cooking oil until golden brown. Drain excess oil in a wire rack.
5. Serve with ketchup or sweet chili sauce.

#ChickenSeaweedRoll #ChickenNoriRoll #HungryMomCooking