⬇️⬇️English recipe follows⬇️⬇️
Boneless chicken rolls
Ingredients:
Frozen chicken steak 3 Nos.
Green onion 1 bunch
Aluminum foil
Preparation/Steps:
1. Chicken steaks, defrost in tap water.
2. Chicken steaks, pour away water. Season with 1 tbsp of cooking salt for 10 minutes, to remove unpleasant smells and add some salty tastes to them.
3. Chicken steaks, rinse thoroughly. Dry with kitchen towels.
4. Chicken steaks, skins face down. Make a light cut for every 1" vertically.
5. Chicken sreaks, season with 1 tsp of pepper to remove unpleasant smells and tastes.
6. Green onion, cut its root. Cut out a length for about 5". Cut off its ends. Put aside.
7. Green onion, rinse with tap water. The green portion in the middle, dice in cubes.
8. Take out a squared aluminum foil.
9. Put chicken on the foil, skin faces down. Roll it up. Roll it up with the foil. Wrap up both ends well.
10. Heat up a wok of water at high flame.
11. Put chicken rolls in wok. Turn to medium flame. Cover up the wok. Boil for 25 minutes.
12. Prepare ice cubes.
13. Chicken rolls have been boiled well, put them into ice cubes. Add in iced water. Soak well.
14. Plain wok, no oil, add in green onion, dry it up at medium flame, in order to enrich the flavour.
15. Add in oil, just cover up the green onion. Turn to low flame. Deep fry it to release its flavour.
16. Green onion has been deep~fried into black, add in 0.5 tsp of salt. Add in green onion cubes.
17. Pour hot oil into green onion cubes.
18. Chicken rolls have been soaked well, pick them up and put on plate. Put in refrigerator for an hour or more to make the texture of chicken more condensed.
19. Chicken rolls has been put in refrigerator for 2 hours, unwrap the foil. Put chicken on chopping board. Cut at 1" per each. Put on plate in a circular shape. The green onion oil is to be put in the middle of chicken.
20. The chicken can be served with Thai chili sauce as well.
21. Put green onion and chili cubes on top.
22. Complete. Serve.
蔥油無骨白切雞卷
材料：
急凍雞扒3塊
蔥1札
錫紙
處理／程序：
1. 雞扒，清水解凍。
2. 雞扒，倒去水分，加入粗鹽1湯匙乸10分鐘，去除雪味、腥味及加入少許鹹味。
3. 雞扒，清水洗乾淨，廚紙索乾。
4. 雞扒，雞皮向下，打直每一吋一刀。
5. 雞扒，加入胡椒粉1茶匙，醃5分鐘去除雪味。
6. 蔥，切去椗，切出約5吋，切出尾段，放一邊。
7. 蔥，清水洗淨，中間綠色部分，切粒。
8. 取出一張正方形錫紙。
9. 放雞扒在錫紙上，皮向下，捲成條狀，再用錫紙捲實，同時捲實兩端。
10. 大火煲滾1鑊水。
11. 放雞卷落鑊，轉中火，冚蓋，煲25分鐘。
12. 預備冰粒。
13. 雞卷已煲熟，放雞卷落冰粒，再加入冰水，浸。
14. 白鑊，無油，加入蔥段，中火烘乾，以增加味道。
15. 加入油，蓋過蔥面，轉慢火，炸出蔥的香味。
16. 蔥已炸至黑色，加入鹽半茶匙，落蔥粒。
17. 灒油落蔥粒。
18. 雞卷已浸好，夾起，放上碟，放入雪櫃1小時以上，令雞卷更加結實。
19. 雞卷已雪藏2小時，打開錫紙，放砧板上，切約1厘米一件，放好在碟上，圍成圓圈，蔥油放中間，亦可配泰式辣醬。
20. 灑上蔥及辣椒粒。
21. 完成，可享用。
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