Old Beijing Chicken Roll
When I went to KFC last time, I wanted to make it myself. I just love to study how to do it in addition to eating. I asked a friend in Beijing that she said that the chicken roll sweet noodle sauce and green onion are the soul. So according to the method she said, I did it once. It was exactly the same as the one I went to Beijing to eat. I ate burritos and started to sigh; how could life be so good.
The practice of old Beijing chicken roll
Add salt and warm water to the flour and knead to form a smooth dough. Proof for 10 minutes.
Cut the chicken breast into strips, add shallot, ginger, cooking wine, soy sauce, and Orleans marinade, mix and marinate for 30 minutes.
The proofed dough is kneaded into long strips.
Then use the panel to divide it into two doughs and form a circle.
Then press into the shape of a pie with your palm, and then brush a layer of cooking oil on the surface.
Cover with another pie, the two overlap.
Use a rolling pin to roll into a pancake.
Fry until slightly charred on both sides, then separate the two.
The marinated chicken breast is coated with starch.
Cook the oil in the pan to 180 degrees, and put the powdered chicken breast strips. Deep fry the golden cooked fish to remove the oil.
Take a slice of crepes, brush evenly with sweet pasta sauce, put lettuce, sliced cucumber, chicken breast, and green onion.
Roll up and cut in half to start eating. Finally, you get home cooking old Beijing chicken roll.