Jī Dànjuǎn Recipe
Jī Dànjuǎn
Chicken Egg Rolls
Submitted By: Taz
Ingredients:
1 lb Boneless/Skinless Chicken Thighs (Jītuǐ Ròu) - small diced
1 Tbs Peanut Oil (Huāshēngyóu)
About 12 Egg Roll Wrappers
Peanut Oil (Huāshēngyóu) OR Vegetable Oil (Shíyòngyóu) for frying
Egg wash for sealing - 1 egg beaten with 1 Tbs of water
| Marinade: 4 cloves Fresh Garlic (Dàsuàn) - minced ½ inch piece Fresh Ginger (Jiāng) - minced 3 Tbs Light Soy Sauce (Jiàngyóu) 1 Tbs Shao Xing Rice Wine (Liàojiǔ) 1 tsp Kosher Salt (Yàn) 1 tsp Toasted Sesame Oil (Zhīmayóu) 1 tsp Ground White Pepper (Bái Hújiāo) 1 tsp Granulated Sugar (Táng) |
Filling: 10 Dried Black Mushrooms [Shiitake] (Xiānggū) 4 Green Onions (Cōng Bào) - julienned 1 medium Carrot (Húluóbo) - peeled and shredded 2 Cups Shredded Napa Cabbage (Juǎnxīncài) 1 Cup Bamboo Shoots (Zhú Sǔn) - julienned |
|---|
Preparation:
- In a medium non-reactive bowl, whisk together all of the marinade ingredients until thoroughly combined and sugar has dissolved - Add diced chicken to mixture and mix well - Cover and allow to marinate for 30 minutes - 1 hour
- Place the dried mushrooms in a small bowl and cover with boiling water - Set aside for 30 minutes or until soft - Once soft, drain and rinse with clean water - Squeeze out excess water, remove stems and slice thin (julienne)
- Heat the 1 Tbs of peanut oil in a medium skillet or wok over medium-high heat until shimmering - Add chicken mixture and stir fry until mostly cooked through (apx 2-3 minutes) - Add a couple of tablespoons of water to deglaze the pan - Add the bamboo shoot and continue to stir fry for 1 minute - Add mushrooms and continue to stir fry until all of the liquid is gone (apx 2 minutes more) - Remove from heat and stir in the cabbage and carrot until thoroughly combined - Remove mixture from skillet/wok and set aside to cool until easily handled - Stir in the green onion until thoroughly combined
- Lay out egg roll wrapper (one at a time) so that it is a diamond in front of you - Take a small handful of the filling and lightly squeeze it until it compresses together and place it in the center of the wrapper
- Lightly brush egg wash around the edges and then wrap - Fold the bottom of the diamond over the filling - Fold the side corners towards center - Roll tight
- Repeat until all filling is gone (how much filling you use in each will determine the number of egg rolls you will end up with)
- Place oil 1 - 2 inches deep in a medium-large skillet or pot and heat over medium-high heat until hot (apx 350-375ºF) and then fry each egg roll until golden brown on all sides - DO NOT crowd pan; fry in batches
- Serve 1-2 per person hot with some soy sauce or other condiment for dipping
