Ingredients for Chicken Chinese creamy roll

500 grams Chicken Boneless

2 tsp Ginger-Garlic Paste

Salt

1& 1/2 cup Chicken Stock 400 ml

1 tbsp Oil

1 tbsp Garlic Chopped

4-5 tbsp White Onion of Spring Onion

3-4 Green Chilli chopped

2 medium size Carrot grated

Green

Red

Yellow bell pepper long sliced

1 cup Cabbage chopped

2 pinch Salt

1 tbsp Soya Sauce

1 tbsp Vinegar

1 tsp Black Pepper Powder

3 tbsp Butter

5 tbsp Refined Flour

350-400 ml Milk

1 & 1/2 cup Chicken Stock 400 ml

Chilli flakes

1 cup Green part of Spring Onions

1 Egg + Salt

Panko Bread Crumbs

Steps for Chicken Chinese creamy roll

Take 500 grams of boneless chicken add 2 teaspoon of ginger-garlic paste, salt and boil it.

Preserve the stock of chicken in which it is boiled and keep it aside, it is maximum 1 & 1/2 cup approximately 400 ml.

Boil the chicken add 700-800 ml of water so after boiling it you will get 1 & 1/2 cup of stock. Shred the boiled chicken into fine pieces and keep aside.

Heat 2 tablespoons of oil in a pan add chopped garlic, Saut� it for half a minute, then add the white onion part of the spring onion it will be approximately 3-4 tablespoon of onion, chop it finely if you want you can slice it also.

Add 3-4 green chillies chopped, cook it for half a minute keep stirring then add 2 medium size grated carrots.

Cook it on high flame for half to 1 minute and keep stirring

After 1 minute add yellow, red and green bell peppers sliced, if you do not have all these you can only use green bell pepper .

Put 1 cup chopped cabbage, add Pinch of salt we are going to use less salt why you will get to know further.

Cook all this veggies on high flame for 1 minute then add the sauces.

Add 1 tablespoon of soya sauce we are using light soya sauce if you are using dark soya sauce you add a little less otherwise the mixture will turn black

Add 1 tablespoon vinegar, 1 teaspoon black pepper powder mix it.

We added only a pinch of salt because Soya sauce also contain salt so we will check the salt and if needed we can add it later.

Cook this veggies for 1 minute on high flame, keep stirring it and then off the flame.

Do not overcook the veggies just cook it for 1 minute only.

Remove the cooked veggies from the pan and keep them aside.

In the same pan, heat 3 tablespoon butter, add 5 tablespoon of refined flour to it, cook for 2-3 minutes on low flame, after that add milk gradually little little with the help of a whisker keep mixing it.

We have added total 1 & 1/2 cup of milk that is 350-400 ml in total

Now we are going to add the stock also that we have stored before , this will also be 1 & 1/2 Cup same as the measurement of milk, now mix it well with the help of whisker keep mixing it on high flame till the sauce thickens.

When it comes to a boil keep mixing on flame high so that no lumps are formed and you will get smooth consistency in your sauce.

You have to follow these measurements of milk that is 1 & 1/2 cup, stock 1 & 1/2 cup, 5 tbsp of flour, 500 gms of chicken.

Now keep cooking the sauce on medium flame for 4-5 minutes.

Add chilli flakes, Chilli, pepper, Chilli flakes all these ingredients you can adjust the quantity on how spicy you prefer.

After adding Chilli flakes keep mixing it we are not going to add any salt as the chicken stock already has salt

The sauce has thicken and is ready, off the flame let it cool, it will become more thick after cooling.

After the sauce is cool transfer it to the cooked veggies, add shredded boiled chicken, add chopped green part of spring onion minimum 1 cup, mix all these ingredients together. Check salt at this point.

Mix all the ingredients our mixture is ready, it is soft so you have to keep it in the fridge for 1 hour so it will be easy to handle.

Remove the mixture from the fridge after keeping it for 1 hour, if now also the mixture is soft you can add 1/2 cup of bread crumbs to it.

Grease your hands with oil take a small portion from the mixture and make long rolls of it.

Dip it in egg and then coat it with panko bread crumbs for crunchy and crispy rolls.

You can store these rolls for weeks in freezer.

Deep fry these rolls in hot oil on medium to high flame as all ingredients are already cooked in it.

Approximately 40 rolls can be made out of this mixture.

Serve it hot with your favourite chutney, ketchup or dip.

Home Made Panko Bread Crumbs recipe is also available on our page. Please watch and try it you will definitely love it.

If you like my recipes than do try and share your feedback and tag us on Instagram, Facebook and Youtube.

Points to remember *Do not over cook the veggies *Check salt in the last step before adding, as all ingredients are already cooked with salt and sauces also has salt in them . *Adjust hot and spicy ingredients as per your taste.