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1
Boil the quail eggs, peel and pat them dry with paper towels.
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2
Cut the toasted nori seaweed into quarters.
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3
Pat the chicken tenders dry, and remove the sinew.
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4
Butterfly them and even out the thickness.
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5
Wrap each butterflied chicken tender in plastic wrap.
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6
Pound them lightly with a rolling pin to make then evenly thin.
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7
See Steps 13 and 14.
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8
Open up the plastic wrap.
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9
Place a chicken tender vertically, and put a piece of nori on the near side.
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10
Put 2 quail eggs on the near side of the nori sideways (with a little space in between them).
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11
Wrap the chicken up tightly around the eggs.
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12
Close up both ends.
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13
Make a dent in between the eggs with your finger.
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14
This will be where you'll cut it in half.
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15
(The chicken roll should be the shape of an unshelled peanut.)
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16
Coat the chicken evenly and thinly with flour.
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17
Shake off any excess.
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18
Fry in oil heated to 170C until the chicken is cooked through and crispy.
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19
Put a little soy sauce in a bowl.
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20
Put the fried rolls in the soy sauce and roll them around to coat.
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21
Cut a little off both ends of the rolls, and then cut them in half at the indentation.
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22
Cut each quail egg in half, to make a total of 4 pieces out of each roll.
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23
To store: When the rolls have cooled down completely, put them uncut in a storage container with a tightly sealing lid and refrigerate.
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24
Cut the plastic wrap so that it's the same width as the nori piece before using it to wrap the chicken.
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25
There'll be a little extra plastic on both sides of the chicken when you wrap it.
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26
If you cut the plastic wrap the same width as the nori, the chicken will not get too wide when you bash it out.
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27
It will be about the same width as the nori too.
