Steamed Chicken Roll

Cooking StepsHow to cook Steamed Chicken Roll step by step

Cooking Process

1. 
   Step 1

   Start with the aromatics: soak a handful of Sichuan peppercorns in hot water. Add ginger — note that ginger loses potency in hot water, so let it cool slightly before adding.

2. 
   Step 2

   If you’re in a hurry, once the peppercorns have softened and released color, toss them into a food processor along with the ginger and blend. Strain the liquid and refrigerate until frozen — this is key for removing gaminess and achieving a springy, sticky texture. Freeze into ice cubes.

3. 
   Step 3

   Choose side vegetables with low water content, or your roll will turn mushy and spoil more easily. Wood ear mushrooms and corn kernels work well. Pick your favorites.

4. 
   Step 4

   Chop the vegetables finely — they must be very fine or they’ll fall out of the roll. Don’t use too much carrot (it falls out easily, and summer carrots are watery). Keep the vegetable-to-meat ratio low; too many veggies make shaping difficult. Go easy if it’s your first time.

5. 
   Step 5

   Toast dried nori sheets in a dry hot pan until crispy. Beginners should use a spatula to avoid burning your hands. Check every 5 seconds! The nori won’t necessarily turn fully green — older nori doesn’t, which is normal.

6. 
   Step 6

   Crumble the toasted nori by hand. Add some sesame seeds for flavor and appearance. You can set some aside for seasoning rice (add your own salt for that).

7. 
   Step 7

   Combine all the chopped vegetables in a bowl and estimate the seasoning you’ll need — having a rough idea helps.

8. 
   Step 8

   Heat oil in a pan and fry Sichuan peppercorns, star anise, and a small piece of cinnamon stick until fragrant. Remember to strain out the solids.

9. 
   Step 9

   Use a small handful of Sichuan peppercorns, a tiny bit of cinnamon, and 2 star anise pods.

10. 
    Step 10

    The most important step for flavor and texture: add scallion segments and minced garlic to the hot oil and fry until lightly golden and fragrant.

11. 
    Step 11

    Season: pour light soy sauce around the edge of the wok (about 5 circles), dark soy sauce for color (4 circles, adjust to taste), 3 spoonfuls of salt, and 2 spoonfuls of sugar.

12. 
    Step 12

    Add the ground chicken breast. Season with pepper and some 13-spice powder. Use plenty of pepper — don’t skimp.

13. 
    Step 13

    Start mixing, then add the frozen Sichuan peppercorn ice. My batch only froze for 3 hours — fully frozen works best for developing springy texture. Add the ice in 3 batches.

14. 
    Step 14

    Check the texture: no ice chunks should remain, and the mixture should hold its shape on a spoon. Add eggs and more 13-spice for flavor and binding. Once well-mixed, fold in flour (half the amount of cornstarch) and cornstarch — total starch should not exceed half the meat mixture.

15. 
    Step 15

    Stir in the fried scallion oil. Check seasoning by smell — if you can’t smell the salt, add more. If unsure, pan-fry a small test patty to taste.

16. 
    Step 16

    Fold in the chopped vegetables and mix evenly.

17. 
    Step 17

    To wrap: fold the left and right sides in first, then roll into a long cylinder. Seal the edge by spreading a thin layer of meat paste.

18. 
    Step 18

    Place the rolls in a steamer and steam for 40 minutes after the water starts boiling.

19. 
    Step 19

    The finished steamed rolls are ready.

20. 
    Step 20

    Slice while hot, using a bread-slicing motion — press down gently with a sawing motion to avoid crumbling.