Chicken Shreds Roll 雞絲扎

A classic Cantonese dim sum dish featuring tender shredded chicken and other savory fillings, expertly wrapped in delicate bean curd skin and steamed to perfection.

Nutrition (per serving)

Ingredients

• 300g chicken breast
• 6 pieces dried shiitake mushrooms
• 10g dried wood ear fungus
• 100g bamboo shoots
• 2 large sheets (approx. 30x40cm each) bean curd sheets (fresh or rehydrated)
• 1 tbsp cornstarch (for slurry)
• 2 tbsp water (for slurry)
• 2 tbsp cooking oil
• 1 tbsp light soy sauce (for chicken marinade)
• 1 tbsp oyster sauce (for chicken marinade)
• 1 tsp sesame oil (for chicken marinade)
• 1/4 tsp white pepper (for chicken marinade)
• 1 tsp cornstarch (for chicken marinade)
• 1 tbsp water (for chicken marinade)
• 1 tbsp light soy sauce (for filling seasoning)
• 1 tbsp oyster sauce (for filling seasoning)
• 1/2 tsp sugar (for filling seasoning)
• 1/4 tsp white pepper (for filling seasoning)

Steps

1. Rehydrate shiitake mushrooms and wood ear fungus. Shred chicken breast. Slice shiitake mushrooms, wood ear fungus, and bamboo shoots. Marinate chicken with marinade ingredients. Prepare bean curd sheets.
2. Heat cooking oil. Stir-fry chicken. Stir-fry shiitake mushrooms, wood ear fungus, and bamboo shoots. Return chicken to wok. Add filling seasoning. Thicken with cornstarch slurry.
3. Lay out bean curd sheet. Place filling on it. Fold in sides and roll tightly. Repeat for all.
4. Arrange rolls in steamer. Boil water in steamer. Place steamer basket. Steam for 15-20 minutes. Serve hot.

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