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Amazing Chinese chicken roll
Chinese chicken roll: the perfect easy dinner with some chicken wings or chicken noodle soup.
Chinese rolls are simply delicious!!
Chinese recipes with chicken.
Ingredients for the chinese chicken roll:
- 8 Chinese black mushrooms
- 1 pound boned and skinned chicken breast
- 1/4 pound ground pork
- 1/4 cup diced bamboo shoots
- 1 cup diced Chinese cabbage (bok choy)
- 2 scallions
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon light soy sauce
- Dash of pepper
- 1/2 teaspoon sesame oil
- 1 egg white
- 1 tablespoon cornstarch
- 1 pound lace fat ( or spring roll wrappers)
- Oil for deep-frying
Preparation of the chinese chicken rolls:
For the preparation of our chinese chicken rolls, first, soak the mushrooms in water for 30 minutes or until soft. Squeeze to remove the excess moisture from the mushrooms. Discard the tough stems and dice the mushrooms into cubes 1/4 inch or smaller. finely dice the chicken. combine all the ingredients in a bowl except the egg white, cornstarch, lace fat, and oil for deep-frying.
Combine the egg white and cornstarch in another small bowl.
Cut the lace fat into 6-inch squares. Place 1/2 cup of the chicken mixture in the center of the square of lace fat. Fold two opposite sides of the square over the mixture and then roll up the remaining lace fat around the mixture as one would wrap an egg roll. Brush the roll with the egg white and cornstarch mixture.
Deep-fry the rolls in oil heated to 300 degrees for 15 minutes.
Note: we can use in this recipe spring roll wrapper instead of the lace fat. We hope you like these chinese chicken roll.
The chicken fillet roll, also known as the hot chicken roll or chicken roll (Irish: rollóg sicín) is a baguette filled with a fillet of processed chicken.
It is a ubiquitous deli item in Ireland, served at a wide variety of convenience shops, newsagents, supermarkets, petrol stations, fast food restaurants, and casual eateries throughout the country.
It has been declared Ireland’s favourite deli food.
It is often cited as a hangover cure.
In addition to chicken, the roll is usually filled with a choice of other fillings, including butter, mayonnaise, other condiments, lettuce, onion, cheese, stuffing, or potato wedges. Delis often offer a choice of chicken fillet breading, such as plain, spicy, or Southern fried.
Vegan chicken fillet rolls have also been available since 2021, using a plant-based meat substitute for the chicken.
Black fungus is an edible mushroom that’s a popular ingredient in Chinese cuisine.
It’s typically sold dry under various names, such as cloud ear or tree ear fungus. It should be soaked and cooked thoroughly before consuming it.
Emerging research indicates that black fungus offers many benefits, such as protecting your liver, lowering cholesterol, and boosting gut health. It’s also packed with fiber and antioxidants.
While this fungus has also been used in traditional Chinese medicine, more studies are needed to assess its effects.
Throughout history, people around the world have foraged wild mushrooms for food.
Gathering wild mushrooms can also be an extremely rewarding and interesting hobby. However, those who do it must proceed with the utmost caution.
Though many wild mushrooms are highly nutritious, delicious, and safe to consume, others pose a serious risk to your health and can even cause death if ingested.
For this reason, it’s critical to only hunt mushrooms with someone who’s highly experienced at identifying both edible and poisonous mushrooms.
This article lists 3 edible wild mushrooms, as well as 5 poisonous mushrooms to avoid.
1. Hen-of-the-woods
Grifola frondosa, commonly known as hen-of-the-woods or maitake, is an edible mushroom that’s a favorite of mushroom hunters.
Growth
Hen-of-the-woods is a polypore — a type of fungus that has small pores covering its underside.
They grow on the bases of trees in shelf-like clusters, favoring hardwoods like oak. These clusters resemble the tail feathers of a sitting hen — hence the name “hen-of-the-woods.” Several hen-of-the-woods may grow on a single tree .
This mushroom is native to China but also grows in Japan and North America, especially the northeastern United States. It’s a perennial mushroom and often grows in the same spot for many years.
Identification
Hen-of-the-woods are grayish-brown in color, while the underside of the caps and branch-like stalk are white, though coloring can vary.
These mushrooms are most commonly found in the fall, but they can be found less frequently in the summer months as well .
Hen-of-the-woods can grow quite large. Some mushroom hunters have scored massive mushrooms weighing up to 50 pounds (about 23 kg), but most weigh 3–15 pounds (1.5–7 kg).
A helpful clue when identifying hen-of-the-woods is that it does not have gills, and the underside of its cap has tiny pores, which are smallest at the edges.
Don’t eat older specimens that are orange or reddish in color, as they may be contaminated with bacteria or mold.
Hen-of-the-woods is often favored by beginner mushroom hunters. It’s distinctive and does not have many dangerous look-alikes, making it a safe option for novices.
Nutrition
Hen-of-the-woods are quite nutritious and particularly high in the B vitamins folate, niacin (B3), and riboflavin (B2), all of which are involved in energy metabolism and cellular growth (4Trusted Source, 5Trusted Source).
This mushroom also contains powerful health-promoting compounds, including complex carbohydrates called glucans.
Glucans isolated from hen-of-the-woods have been shown to have immune-boosting properties in animal studies (6Trusted Source).
What’s more, research shows that these mushrooms may have anticancer, cholesterol-reducing, and anti-inflammatory properties (7Trusted Source, 8Trusted Source, 9Trusted Source).
Hen-of-the-woods have a savory, rich flavor and are delicious when added to stir-fries, sautées, grain dishes, and soups.
2. Oyster mushroom
The oyster mushroom (Pleurotus ostreatus) is a delicious edible mushroom that resembles an oyster in shape and is commonly sought after by mushroom hunters.
Growth
Oyster mushrooms grow in forests around the world, including throughout North America.
These mushrooms grow on dead or dying hardwood trees like beech and oak trees. They can sometimes be found growing on fallen branches and dead stumps.
Oyster mushrooms decompose decaying wood and release nutrients into the soil, recycling nutrients to be used by other plants and organisms in forest ecosystems .
They can be found during the spring and fall months in the Northern United States and year-round in warmer climates.
Identification
Oyster mushrooms grow in clusters resembling shelves on dead or dying hardwood trees.
Depending on the time of year, the tops of the oyster-shaped caps of these mushrooms can range from white to brownish-gray and are typically 2–8 inches (5–20 cm) wide .
The undersides of the caps are covered with tightly spaced gills that run down the stubby, sometimes nonexistent, stem and are white or tan in color.
Oyster mushrooms can grow in large numbers, and many different clusters can be found on the same tree.
Nutrition
Oyster mushrooms have thick, white, mild-tasting flesh that contains a variety of nutrients. They are particularly high in B vitamins, including niacin (B3) and riboflavin (B2), as well as the minerals potassium, copper, iron, and zinc (11Trusted Source, 12Trusted Source).
They also contain powerful anti-inflammatory plant compounds, including triterpenoids, glycoproteins, and lectins, which may offer some protection against chronic disease (12Trusted Source).
For example, test-tube research shows that oyster mushrooms have properties that help fight prostate, colon, and breast cancer cells. However, human studies are lacking (13Trusted Source, 14Trusted Source).
Oyster mushrooms are excellent sautéed with onions and garlic as a side dish. You can also add them to soups, pastas, and meat dishes.
3. Sulphur shelf mushroom
The sulphur shelf (Laetiporus sulphureus) mushroom is also known as chicken-of-the-woods or chicken mushroom. It’s a bright orange or yellow mushroom with a unique, meaty flavor.
Growth
Sulphur shelf mushrooms grow on hardwood trees in North America and Europe. They are widely distributed east of the Rocky Mountains in the United States .
These mushrooms can either act as parasites on living or dying trees, or derive nutrients from dead trees, such as rotting tree stumps.
Sulphur shelf mushrooms grow on trees in shelf-like clusters. They are commonly found on large oak trees and typically harvested during the summer and fall months.
It should be noted that sulphur shelf look-alike Laetiporus species exist. They grow on conifer trees should be avoided, as they can cause severe allergic reactions in some people .
Identification
Sulphur shelf mushrooms are typically orange or yellow in color and grow in overlapping shelf-like clusters on hardwoods, such as oak, willow, and chestnut.
The caps of the mushroom are fan-like or semicircular in shape and typically 2–12 inches (5–30 cm) across and up to 8 inches (20 cm) deep. The sulphur shelf does not have gills, and the underside of the caps is covered with tiny pores .
This mushroom has a smooth, suede-like texture and yellow-orange color, which fades to a dull white when the mushroom is past maturity.
Many sulphur shelf mushrooms may grow on a single tree, with individual mushrooms growing heavier than 50 pounds (23 kg) .
Nutrition
Like most mushrooms, sulphur shelf mushrooms are low in calories and offer a good amount of nutrients, including fiber, vitamin C, potassium, zinc, phosphorus, and magnesium .
Sulphur shelf mushrooms also contain plant compounds, including polysaccharides, eburicoic acid, and cinnamic acid. They have been shown to have antifungal, tumor-inhibiting, and antioxidant properties in test-tube and animal studies (18Trusted Source, 19Trusted Source, 20Trusted Source, 21Trusted Source).
Sulphur shelf mushrooms should be eaten cooked — not raw. You can bring out their meaty texture and hearty flavor by sautéing them with butter, adding them to vegetable dishes, or mixing them into omelets.
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