Serves 1
Directions
- 1Soak black fungus in warm water for 10 minutes.
- 2Chop the soaked black fungus finely.
- 3Heat oil in a pan, add the garlic and cook until fragrant.
- 4Add chicken and season with salt, black pepper and white pepper.
- 5Cook the chicken until it is cooked through.
- 6Add bamboo shoot, black fungus, carrot and cabbage.
- 7Add soy sauce and fish sauce.
- 8Add corn starch to thicken.
- 9Stir well and remove from heat.
- 10Dip each rice paper sheet in water for 10 seconds.
- 11Add filling to rice paper.
- 12Fold the sides of the rice paper over the filling and roll up tightly.
- 13Combine the flour, salt, oil and water for batter.
- 14Heat oil in a pan.
- 15Dip each hakien in batter and deep fry for 5 minutes at 190C | 380F.
- 16Coat the hakien again in batter and deep fry for 10 minutes at 190C | 380F until golden brown.
Ingredients
- 500 g chicken
- 150 g carrot
- 100 g cabbage
- 10 g black fungus
- 50 g bamboo shoot
- 1 Tbsp garlic
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- white pepper
- black pepper
- rice papper
- 250 g flour
- 1 tsp salt
- 50 ml oil
- 350 ml water
- corn starch
Equipment
cutting boardknifebowlsfrying panwooden spoonwhisk
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