1. Wash the chicken breast and set aside. The chicken bones you buy will have fascia attached to them, so tear off the fascia and clean them. Chop the chicken bones into pieces and put them in a basin. Chop the chicken breast into puree and put it in a basin. Chop the chives into mince and put them in a basin. Add 2 eggs. Add appropriate amount of starch, sugar, soy sauce, salt, ginger juice, pepper and rice wine and stir evenly. While stirring, add a small amount of water and stir in one direction to stir the chicken until the chicken can all stick together without falling apart. Prepare a bowl of water and appropriate amount of bread crumbs.

2. Put appropriate amount of salad oil in the pot. Heat the oil over high heat. Dip your hands in some water, put a small amount of chicken into your hands and shape into long strips. Place the chicken in the bread crumbs and coat evenly in the bread crumbs. Shape the breaded chicken back and forth between your left and right hands. Put into oil pan. It will take about 1 minute for the meat rolls to turn golden brown and take them out immediately. Cut the seaweed into long strips and brush some water on the surface of the seaweed. While the chicken rolls are still warm, roll the nori around the chicken rolls. Roll them up one after another. Place in the refrigerator to freeze. Just take it out and heat it before eating.

3. Rinse the kelp with clean water. Put it into the pot, add appropriate amount of water and soak for more than 30 minutes. At the same time, put Japanese soy sauce, mirin, and sugar into a bowl and stir evenly. Boil the rice washing water. Blanch the required ingredients in sequence. After 30 minutes, cook the kombu over medium heat until small bubbles appear in the pot. Remove the kombu when it is about to boil. Add the bonito flowers and cook over low heat for 10 minutes. Strain out the bonito flowers. Return the soup to the pot, add the soy sauce prepared previously and bring to a boil. Put the blanched ingredients into the pot together, bring to a boil, then turn down to low heat and simmer for 30 minutes.

4. Tips: 1. I didn’t weigh the starch when I put it in. I just put it in based on my feeling. It’s about 150 grams. You can try adding 100 grams first. When you stir the meat, you’ll notice that the chicken If you can't stir it vigorously or form a ball, it means that the starch is added too little. Just add an appropriate amount of starch and stir. 2. Fry over high heat until golden brown and take it out immediately. As the frying time prolongs, the oil temperature will also increase. You can turn to medium heat during frying. In short, be sure to watch the fire to avoid burning. 3. Because it needs to be boiled in a pot after frying, do not fry it all at once, just fry it until it is set. 4. The surface of the fried chicken rolls is a little dry. Dip the seaweed in some water to wrap the seaweed in the chicken rolls.

5. Oden should be liked by most people! Anyway, my husband and I both like to eat. My favorites are the crab buns and seaweed chicken rolls.

6. I went to the supermarket two days ago and saw a seller selling crab meat buns. I bought two bags without hesitation and immediately decided to make oden on the weekend. After returning home, I found the blog post of Orange August that I had collected earlier. It introduced the making of Oden in great detail, and I also searched for some ingredients. I originally wanted to buy a pack of seaweed chicken rolls, but it turned out that the area was too far away from me. I might not be able to get there on the weekend, which would ruin my plan to make oden! Then I decided to do it myself!

7. After searching on Baidu, there was no solution. All right! The powerful little universe exploded, so I tried to make it based on the taste. Unexpectedly, it was quite successful. When the oden was cooked, I took the first bite of the seaweed chicken roll. I exclaimed: "Wow! That's it!" This tastes the same as what’s sold outside!”

8. Whether it’s my seaweed chicken roll or the oden soup, the taste is the same! My husband also said it tasted great! It was such a joy. I bought a lot of kombu, made a lot of seaweed chicken rolls, and froze them in the refrigerator. I can eat them anytime I want oden in the future! The ones you make yourself are healthy and hygienic, and there are no additives. Friends, what are you waiting for? Take action now!

Dietary characteristics of seaweed chicken rolls

Dietary taboos of seaweed chicken rolls

None