Seaweed Chicken Roll 海苔鸡肉卷

Seaweed chicken roll is one of my favorite snack. A 1kg packet of it cost around SGD 15. It is already pre-fried so in order to reduce fat intake, I usually just pop it into the oven and bake until heat through. These were delicious, juicy, and perfect for almost any occassion - afternoon snack, picnic, party etc etc.

In fact, making it yourself isn't any much cheaper, and it will take a while for you to cut the chicken into strips, dust the chicken and wrap the chicken. To save your work, you can actually get those pre-cut seaweed. If not, you will need to cut your seaweed too. But, fresh chicken, and you know exactly what went into your stomach - if that means anything to you, you can try this.

I was a little bit worried that my little fussy ones could tell the difference between this homemade version with the storebought version (believe me, they are 'almost' food connoisseur). Seeing them munching away the chicken happily really makes all the efforts worth it!

Seaweed Chicken Roll

Ingredients

400g chicken thigh meat, cut into around 7cm x 3cm strip
corn starch, for dusting
60 pieces of seasoned roasted nori seaweed (around 7cm x 4cm)

(A)

2cm ginger, grated and take the juice
4 cloves garlic, chopped
3 tbsp light soy sauce
1 tbsp mirin
a dash of pepper
3 tbsp corn starch
1 tbsp brown sugar

Cooking Directions

Marinate chicken overnight with ingredients (A)
Remove chicken from fridge, roll the chicken in corn starch, and wrap a chicken strip in a seaweed strip. Dab the end of seaweed with a bit of water to seal up. Repeat for the rest of the chicken.
Make sure the exposed part of the chicken is fully coated with corn starch.
Heat wok with 2cm depth of frying oil, fry until golden brown.