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  1

  Prepare the ingredients as shown, clean and set aside.

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  2

  Cut the chicken breast in half and marinate with 3 grams of salt and 2 grams of black pepper for 15 minutes.

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  3

  When rolling, pay attention to the cut surface on the outside, and roll it firmly, not too loose.

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  4

  After rolling, wrap it in plastic wrap, tie both ends tightly, and poke holes with toothpicks to vent. Steam in a steamer over low heat for 20 minutes.

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  5

  Heat the pan to 150 degrees and fry the carrot leaves until crispy, then add purple potato slices, green onions, sweet bean clips, crab mushrooms, sprinkle with salt and black pepper and fry Cook until ready to use.

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  6

  Prepare the teriyaki sauce. You can use it cold or use it directly, or you can add 10 ml of water and 1 gram of sugar to make it into a sauce consistency.

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  7

  Wrap the steamed chicken rolls with black pepper, then fry them in 120-degree oil (fry evenly on the surface, about 1 minute).

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  8

  Cut the chicken roll into 4 cm thick slices.

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  9

  Plate as shown: chicken rolls, green onions, crab mushrooms, purple potato chips, sweet pea pods and place them in order, then pour teriyaki sauce, and finally put carrot leaves decorate.

Tips

Note:
1. Marinate the chicken in half and control the saltiness for 15 minutes.
2. When rolling the chicken into rolls, keep the cut side facing outward. When rolling, roll it firmly and not too loosely.
3. Steam chicken rolls on low heat for 20 minutes.
4. The time and color of frying ingredients and chicken rolls must be controlled well.
5. The loading changes according to the actual situation.