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Steamed Chicken & Veggie Bean Curd Rolls
Steamed Chicken & Veggie Bean Curd Rolls
Steamed Chicken & Veggie Bean Curd Rolls
Steamed Chicken & Veggie Bean Curd Rolls
Steamed Chicken & Veggie Bean Curd Rolls
Steamed Chicken & Veggie Bean Curd Rolls

Steamed Chicken & Veggie Bean Curd Rolls


These tender bean curd rolls are filled with a savory mixture of minced chicken breast, sweet corn, diced carrots, and wood ear fungus. Flavored with soy sauce and oyster sauce, then steamed until juicy and soft, they’re a nutritious and protein-packed snack perfect for both kids and adults. Each bite is full of wholesome texture and delicious umami flavor.

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Ingredients:

  • 1 chicken breast, shredded or minced

  • 1/3 cup corn kernels

  • 1/3 cup diced carrots

  • 1/4 cup diced wood ear fungus (rehydrated)

  • 1 tbsp soy sauce

  • 1 tbsp oyster sauce

  • 1 tbsp cooking wine

  • Salt & black pepper to taste

  • 1 tbsp cornstarch

  • 2 sheets dried bean curd skin (tofu skin), softened with water

Cooking Instructions:

  1. Prepare the Filling
    In a mixing bowl, combine the minced chicken breast, corn, diced carrots, and chopped fungus.

  2. Season the Mixture
    Add soy sauce, oyster sauce, cooking wine, a pinch of salt and pepper, and cornstarch. Mix thoroughly until well combined.

  3. Wrap in Bean Curd Skin
    Lay the softened bean curd skin flat. Spread the chicken filling evenly on top and roll it up tightly like a log.

  4. Steam
    Place the rolls in a steamer. Steam over high heat for about 30–40 minutes, or until fully cooked through.

  5. Slice and Serve
    Let the rolls cool slightly before slicing into thick rounds. Serve warm or chilled. Dip in your favorite sauces. 

  6. Steamed Chicken & Veggie Bean Curd Rolls

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