Crispy Chicken Breast and Tofu Cha Gio
★ Perfect Diet Lunch Box ★ Cha Gio with Chicken Breast and Tofu! Crispy outside, moist inside, ideal for diets and kids’ snacks!
We’ve made Cha Gio using chicken breast and tofu. Green is perilla leaf, white is the filling, all rolled in rice paper and pan-fried! It’s a truly light and delicious dish. Enjoy it with sweet chili sauce or soy sauce for an extra kick!
Ingredients- 1 chicken breast
- 1 block firm tofu
- 1/4 carrot
- 1 handful of chives
- 2.5 Tbsp rice flour
- 1/2 Tbsp salt
- A pinch of black pepper
- 10 rice paper wrappers
- 5 perilla leaves
Cooking Instructions
Step 1
First, to prepare the filling, finely mince the carrot. The smaller the dice, the better the filling will bind and the smoother the texture will be.
Step 2
Wash the chives thoroughly, pat them dry, and then finely chop them to your desired size. Cutting them not too long will help them integrate well with the other filling ingredients.
Step 3
Wrap the tofu in cheesecloth or clean paper towels and squeeze out as much water as possible. Removing excess moisture prevents the filling from becoming soggy and helps it hold its shape.
Step 4
Cook the chicken breast by boiling or pan-frying until done. Then, shred it finely or mince it. Finely chopping ensures a tender texture.
Step 5
Briefly blanch the perilla leaves in boiling water for about 5 seconds, then immediately rinse them in cold water. This makes them pliable for rolling and gently enhances their aroma.
Step 6
In a large bowl, combine the squeezed tofu, chopped chicken breast, minced carrot, and chopped chives. Add the rice flour, salt, and pepper.
Step 7
Gently mix all the ingredients with your hands until just combined to create the delicious Cha Gio filling. Avoid overmixing; you want the ingredients to bind together.
Step 8
Lay a blanched perilla leaf flat. Place a portion of the filling onto the leaf and roll it up snugly. Ensure the perilla leaf wraps the filling tightly to maintain its shape.
Step 9
Shape all the filling ingredients wrapped in perilla leaves into similar rolls.
Step 10
Dip a rice paper wrapper in lukewarm water for about 5 seconds, then quickly remove it. Over-soaking can cause it to tear. Place a rolled perilla leaf bundle onto the softened rice paper and roll it up firmly, like making a spring roll.
Step 11
Heat a generous amount of oil in a pan over medium-low heat. Carefully place the rolled Cha Gio into the hot oil and fry slowly. Adjust the heat as needed to prevent burning.
Step 12
Turn the Cha Gio occasionally to ensure even cooking and a golden-brown, crispy exterior. They are ready when they have a beautiful golden hue all around.
Step 13
And there you have it – perfectly cooked Chicken Breast and Tofu Cha Gio!
Step 14
Enjoy these hot and delicious! We paired them with a sweet and tangy sweet chili sauce for an enhanced flavor experience. Feel free to use your favorite dipping sauce.
