Name: Sauce Chicken Roll
Yield: 10
Ingredients: 500.0g Shrimps Peeled, diced; 200.0g Ground Chicken; 20.0g Fried Garlic; 20.0g Shallots, fried; 20.0g Spring Onion, sliced; 10.0g Knorr Chicken Flavoured Seasoning 1kg; 30.0g Knorr Oyster Sauce 1kg; 5.0g Granulated Sugar; 2.0g white peppercorns; 2.0g Ngohiong; 50.0g Chicken Eggs; 50.0g Tapioca; 10.0g Sesame Oil; 20.0pc Dumpling skin; 0.0l Water; 0.0g Brown Sugar, shaved; 0.0g Sugar; 0.0cu Bango Kecap Manis 6.2kg; 0.0g Red Cayenne Pepper, ground; 0.0tsp Salt; 0.0g Vinegar; 0.0kg Garlic, softened

Indulge in the touch of tender chicken texture and tempting sauce. Every bite presents a captivating flavor journey, satisfying your customers' palate and delivering an unforgettable culinary experience

...

Preparation

Stuffing:
1. Mix the filling ingredients
2. Roll the filling ingredients with dumpling skin, cut into pieces
3. Fry 3 -4 minutes 180°C until cooked
Ingredients of flush sauce :
1. Combine the ingredients of the flush sauce, cook until cooked
2. Once cooked, add the fine garlic, let stand 1-2 hours, strain
TIPS: Steam for 15 minutes chicken rolls, cut and freeze, maximum storage for 1 week

Sauce Chicken Roll

Ingredients

Sauce Chicken Roll

Stuffing:

Ingredients of flush sauce :

Stuffing:

Ingredients of flush sauce :

Preparation

Stuffing:

Ingredients of flush sauce :

Sign up for our newsletter to get full access to the book