Crispy Chicken Rice Rolls Recipe

About this recipe

Delightful chicken-stuffed rice rolls with a crispy exterior, spiced to perfection for a satisfying snack.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 25 Sachets Premium Pu Erh Tea, 25 Sachets
• 1 Kg Tate & Lyle Granulated Sugar 1Kg
• - Chicken Breast
• 1 kg Rice
• - Rice Flour
• 500 g Onion
• 250g Green Chilli
• 100 g Garlic
• loose Ginger
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder

Instructions

1. 1. Finely chop the chicken breast and set aside.
2. 2. Heat oil in a skillet and sauté chopped onions, garlic, ginger, and green chilies until fragrant.
3. 3. Add chopped chicken to the skillet and cook until it turns white and is no longer pink inside.
4. 4. Stir in turmeric, coriander powder, cumin powder, and salt, cooking for 2 minutes.
5. 5. Mix the cooked rice with rice flour and a pinch of salt to form a dough-like consistency.
6. 6. Divide the rice dough into small portions and flatten each into a thin disc using your palms.
7. 7. Place a spoonful of the chicken filling onto each rice disc and roll it gently to seal the edges.
8. 8. Heat oil in a pan and shallow-fry the rolls until golden and crispy on all sides.
9. 9. Remove from the pan and drain excess oil using a paper towel.
10. 10. Garnish with freshly chopped coriander leaves and serve with a spicy dipping sauce of your choice.