## Ingredients (Serves 6)
– 2 chicken thighs
– 200g pork sausage meat
– 8-10 dried shiitake mushrooms
– 1/2 carrot (more can be added if desired)
– Seasonings: Fish sauce, salt, MSG, pepper, onion powder, garlic powder, turmeric powder or turmeric fat
– Aluminum foil
## Method
For this recipe, we use both the thigh and upper part of the chicken thigh to create large, attractive sausage rolls. Before preparing the chicken, pluck any remaining feathers and rub the skin with lemon and salt. Rinse and pat dry, or air dry. Next, debone the chicken thighs, being careful to gently cut at the joints to avoid tearing the skin.
Enhance the appeal of your dish by soaking the shiitake mushrooms in water to soften them, then rinse and pat dry. Peel and cut the carrot into long, thin strips for easy cooking. To boost the flavor of your chicken sausage rolls, prepare a mix of onion powder, garlic powder, turmeric, salt, fish sauce, MSG, and pepper. If you don’t have onion or garlic powder, you can substitute with freshly pounded onion and garlic to retain the natural flavors.
The pork sausage meat is already seasoned, so there’s no need to add more. If you don’t have access to pork sausage meat, you can use fresh pork leg meat, straight from the butcher, while it’s still warm and soft. Grind it with ice cubes until you achieve a smooth consistency.
## Marinating and Rolling the Sausage:
First, marinate the chicken thighs with a mix of salt, fish sauce, onion powder, garlic powder, pepper, MSG, and turmeric. Coat both sides of the meat evenly with the spice mix and let it sit for 15-20 minutes to absorb the flavors. Next, lay out a sheet of aluminum foil on a flat surface, place the chicken thigh on it, and spread a thin layer of pork sausage meat on the inner side. Finish by arranging the shiitake mushrooms and carrot strips alternately and rolling everything together. Finally, use the aluminum foil to tightly wrap the sausage roll, helping to shape and secure it.
## Steaming the Chicken Sausage Rolls:
Start by boiling water in a pot and adding a few slices of ginger and shallots to infuse flavor. Next, pierce a few small holes in the aluminum foil to allow steam to escape. Place the chicken sausage rolls in the pot and steam over low heat for 40-45 minutes, adjusting the time depending on the size of your sausage rolls. Once they’re cooked, remove them from the pot, unwrap the aluminum foil, and let them cool slightly before cutting into round slices. Now, your delicious dish is ready to be served!
## Desired Outcome:
The chicken sausage should have a vibrant yellow color on the outside, with a soft and juicy filling that blends perfectly with the chewy sausage casing. It should burst with the aromatic flavors of shiitake mushrooms and the refreshing taste of carrots. This simple yet mouthwatering dish is a favorite among young people and is an excellent choice to refresh your chicken menu during the Tet holiday.
## Notes:
Choose larger chicken thighs (including the upper part) to ensure enough skin for rolling, resulting in more attractive and fuller-looking sausage rolls.
Remember to remove the chicken joints before deboning to prevent tearing or puncturing the skin.
Feel free to get creative with the fillings according to your taste preferences. Add sweet corn or your favorite vegetables to balance the flavors and reduce the richness of the dish, especially during the festive season.
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