My son is mad about deep fried foods. If sometimes he gets bored with his meal, I just have to offer him crackers, or any deep fried snacks, and his appetite will come back shortly 😀 That’s why I always have to keep my homemade frozen foods ready in my freezer. Forgive me, I’m that kind of mum who won’t let her kid eats crappy frozen chicken nuggets from supermarket. I choose to spend about 2 – 3 hours in the weekend for cooking and preparing homemade frozen food stocks, instead of letting my son eats something that even I cannot explain what contains inside.
So last week I made a batch of chicken rolls. I actually used shrimp rolls recipe but I replaced the shrimp with chicken mince because my son is allergic to seafood. Chicken rolls may look like chicken nuggets, but as they contain spring onions and sesame oil, they have distinctive flavour. They’re my son’s all time favourite! When I’m in a rush to prepare his lunch, I usually make him a “quickie soup” (I put whatever veggies left in my fridge and boil them in the chicken stocks) and fry some chicken rolls as side dishes.
Take a peek at my son’s lunch today. We got some chores to do so I had to bring his lunch on the go. I cooked chicken meatball soup with carrots and broccoli. I also added the chicken rolls to his lunch box, just in case he’s not in the mood to eat his soup. Everything’s contained perfectly in my Lock & Lock Lunch Box. This lunch box set is my favourite! 😀 It has perfect size for my son’s portions. It’s also leak-proof, so I don’t have to worry carrying soupy dishes inside. Those 3 containers really accommodate my needs. I used the 360 ml round container for steamed rice, the 220 ml dish container for the soup, and the 220 ml divided dish container for the chicken rolls. They’re all packed inside the insulated bag, which can keep them warm for several hours. So my bag is packed I’m ready to go!
– 250 g chicken mince. I used 250 g of chicken breasts and “minced” them with my food processor
– 2 spring onions, thinly sliced
– 25 g all purpose flour
– 1 tablespoon egg white
– ½ teaspoon sugar
– ½ teaspoon salt
– ¼ teaspoon ground white pepper
– ½ teaspoon pure sesame oil
– 1 clove garlic, finely chopped
– 2 eggs, loosely beaten
– oil to fry
– aluminium foils
– 50 g all purpose flour
– 1 egg, loosely beaten
– 50 g coarse bread crumbs. I used panko crumbs.
How to Make
- Mix the chicken mince, spring onions, 25 g flour, 1 tbsp egg white, sugar, salt, pepper, sesame oil, and garlic into a bowl.
- Make 3 thin “crepes” from 2 loosely beaten eggs. You will use these egg “crepes” as sheets or wrappers. So, be extra careful to not making any holes.
- Divide the chicken mixture into 3 equal portions. Spread the chicken mixture evenly on the egg “crepe” and roll the “crepe” tightly. Repeat the same steps to the other “crepes”.
- Wrap the chicken roll with aluminium foils. Be sure that the chicken roll is fully covered with foils at both ends.
- Steam the chicken rolls for about 30 minutes until the chicken is cooked. Let them cool completely.
- Do the bias/diagonal cut to the chicken rolls so you will have 3 cm-thick pieces.
- Coat the chicken pieces in coating flour, shaking off any excess. Dip them into the egg, and then press them into the panko crumbs until well coated on both sides.
- You can now freeze them. Arrange the chicken rolls in a single layer on a baking tray, cover with cling film, and set in the deep freezer. Once frozen, remove the chicken rolls from the baking tray and store in Ziploc/freezer-safe bags. Return to the freezer and cook from frozen.