Burdock and chicken breast spring rolls with plum paste

Wash the burdock root thoroughly and cut the thick part lengthwise into 4 equal parts. Place it in a deep tray along with [A], place the tray in a steamer, and cook for 20 to 30 minutes until the burdock root is soft. If you don't have a steamer, you can use a pot instead

Remove the tendons from the chicken breast and cut it down the middle to make a total of 4 pieces. Hold the tip of the tendon with your fingers and place the blade of a knife over the tendon, then slide it over it as if squeezing it. This will make it easier to remove cleanly

Place the chicken breast (2) in a bowl and mix with the seasonings (B)

[1] Cut the burdock root in half lengthwise to make it easier to eat, and remove any excess moisture with kitchen paper

Place one chicken fillet (from [3]), two burdock roots (from [4]), and about 5g of plum paste into a spring roll wrapper and wrap it up. Use flour paste to seal the filling so that it doesn't leak out

Heat the frying oil to 160-170°C and gently place the spring rolls into the pan, shaping them as you go. Fry while adding oil until the entire surface is golden brown. Once the surface is crispy, remove from the pan and place on a wire rack to drain the oil. Cut into bite-sized pieces and arrange on a plate. Garnish with plum paste, if desired, to finish