Another humble homecook dish from my kitchen, Hokkian style of Ngoh Hiang 五香 which the ground pork seasoned with five spice powder and snugly wrapped in dried beancurd skins and deep fry it. This time I changed to chicken meat and it still taste good.
Ngoh Hiang 五香 is mean Chinese five spice powder, and this is the important seasoning in Ngoh Hiang, without adding this spice powder, then we should not call this as Ngoh Hiang.
This time I did not use the big beancurd skin that special for Ngoh Hiang use but I just use the normal beancurd skin as I find the special beancurd skin is very salty eventhough i have wipe off the salt from the skin.
Chicken Ngoh Hiang (deep fried beancurd rolls) 五香
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 5 rolls
350g chicken breast, dice to very small (do not chop)
1/2 onion, chopped
30g carrot, chopped
4 water chestnuts, chopped
Chinese parsley, chopped
3pcs beancurd skin , soften in water, wipe off the water, cut to half
1tbsp light soy sauce
1tsp Chinese five -spice powder
2tbsp cornstarch/tapioca flour
1. Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste. Set aside to marinate for 1hour or more.
2. Spoon meat mixture onto each sheet and wrap tightly and seal the end with some flour that mix with water.
3. Deep fry in hot cooking oil over medium low flame till golden brown.
4. Serve hot.
Happy Cooking !!