Steamed Chicken Roll

Cooking StepsHow to cook Steamed Chicken Roll step by step

Cooking Process

1. 
   Step 1 Detail

   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 Detail

   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 Detail

   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 Detail

   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 Detail

   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 Detail

   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 Detail

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

8. 
   Step 8 Detail

   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 Detail

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

10. 
    Step 10 Detail

    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 Detail

    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 Detail

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

13. 
    Step 13 Detail

    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 Detail

    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 Detail

    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 Detail

    Fold in the chopped vegetables and mix evenly.

17. 
    Step 17 Detail

    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 Detail

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

19. 
    Step 19 Detail

    The finished steamed rolls are ready.

20. 
    Step 20 Detail

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