Seaweed Chicken Roll

Step 1

The corn is blanched in boiling water for 2 minutes in advance.

Step 2

The chicken breast and cornstarch are put into a food processor and stirred into a puree.

Step 3

Take out the stirred meat paste and add the corn kernels, chopsticks mix the corn and meat paste evenly.

Step 4

The chicken puree is put into the piping bag, and the seaweed is laid flat and extruded into a long strip.

Step 5

Slowly roll the seaweed forward.

Step 6

Add a little oil to the pan, put the seaweed rolls in the pan, and fry them on medium-low heat until the ends are golden. Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed.