Chicken Lor Bak (Chicken Bean Curd Rolls)

Chicken Lor Bak (Chicken Bean Curd Rolls)

div dir="ltr" style="text-align: left;"div class="separator" style="clear: both; text-align: center;"a href="" style="margin-left: 1em; margin-right: 1em;"img border="0" src="" //a/divbr /Most of the lor baks (meat bean curd rolls) we are familiar with are the ones made with ground pork or ground pork plus shrimps.  But there are also lor baks that were made with pork strips or chicken strips.  To me, anything that was wrapped in the bean curd sheet and deep-fried was delicious as long as the seasonings were right on.  You have to be generous with the salt and yet not to make it too salty.  If you found yourself under salt it, just serve it with a chili dipping sauce.  However, if you over salt this, the only thing you can do is to eat it with lots of /br /* I am also submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka a href="" target="blank"Nasi Lemak Lover/a and bAspiring Bakers #28: Chicken Feast (/bbFebruary/bb 2013)/b hosted by SSB of a href="" target="blank"Small Small Baker/a. br /br //diva href=""Continue to read more or for recipe./a


  • Chicken tenders/ chicken breast, cut into strips (about 3lb)
  • 2 small carrots, julienne
  • 1/2 cup wood ear fungus, chopped
  • 1/2 can of bamboo shoot, julienne
  • 1 can of water chestnuts, julienne
  • 3 scallions, chopped

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