Chicken meatball roll
Description
You can wrap chicken mince in lavash or filo dough; this time I decided to make it in an omelet. I'm confident that chicken mince is much better suited for cooking this dish—it cooks quickly and has a tender, delicate flavor. But if you need to replace it, turkey mince would be the best alternative.
Instructions
- 1
Step 1
1. Peel the potatoes and cut them into cubes, place them in a pot, cover with cold water, and boil until cooked.
- 2
Step 2
2. Meanwhile, cut the ginger root into 2 pieces, place them in a bowl and cover with 2-3 tablespoons of water. Let the ginger sit for 20 minutes, then remove it from the bowl.
- 3
Step 3
3. Drain the water from the boiled potatoes and mash them into a puree.
- 4
Step 4
4. Transfer the potatoes to a bowl, add the chicken mince, chopped shallot (1 piece), soy sauce, sesame oil, salt, and pepper.
- 5
Step 5
5. Thoroughly mix the filling, pour in the ginger water, and mix again.
- 6
Step 6
6. Break each egg into a separate bowl, add a pinch of salt and pepper, mix well. Fry each egg in a heated pan, add a little chopped onion and black sesame seeds.
- 7
Step 7
7. Place the omelet on a plate, add ¼ of the filling, spread it out, leaving a small space from the edge.
- 8
Step 8
8. Slowly roll the chicken into a tight roll.
- 9
Step 9
9. Steam the chicken rolls in a steam oven or a multicooker using the appropriate setting for 10 minutes, then let cool.
- 10
Step 10
10. Cut each chicken roll into small pieces.