About the Food
A healthy and practical snack made from a combination of tapioca flour and protein-rich Edamame Edashi, filled with chicken fillet, a variety of fresh vegetables to taste, and topped with salad dressing.
Ingredients
A. Wrapper
- Tapioca flour 100 grams
- Water 100 ml
- Green onion 10 grams
B. Filling
- Chicken thigh fillets 2 pieces
- Ground cumin 15 grams
- Black pepper 8 grams
- Ground coriander 10 grams
- Paprika powder 5 grams
- Carrot 250 grams
- Onion 150 grams
- Green onion 100 grams
- Garlic 15 cloves
- Broth 1000 ml
C. Salad
- Edamame Edashi 100 grams
- Purple cabbage 50 grams
- Onion 10 grams
- Carrot 50 grams
- Mayonnaise
Preparation Steps
- Mix 50 grams of tapioca flour with 100 ml of water and sliced green onion, cook over medium heat until it thickens.
- Transfer the mixture to a mixer, then add 50 grams of tapioca flour.
- Knead until the dough is smooth, then roll it out thinly and cut into circles.
- Cook the shaped dough on a pan until evenly cooked. Set aside.
- Coat the chicken with cumin, black pepper, coriander, and paprika powder until well coated, then place it in an oven-safe dish.
- Add carrot, onion, green onion, garlic, and broth. Make sure the chicken is fully submerged, then cover with aluminum foil.
- Roast the chicken in the oven at 130°C for 2 hours, then shred the cooked chicken. Set aside.
- Make the sauce by blending the broth and other roasted ingredients, then cook over low heat until it thickens. Set aside for spreading on the kebab.
- Soak the Edamame Edashi in hot water for 2 minutes, then peel the skins.
- Make the salad by chopping the edamame and thinly slicing the carrot, purple cabbage, and onion, then mix with mayonnaise.
- Take a kebab wrapper, spread with the thick sauce, then add the salad and shredded chicken, and roll it slowly.
- The kebab is ready to be served.