Ingredients:

  • Four big chicken legs with thighs
  • Three small carrots
  • Four eggs
  • Salt/pepper

Instructions:

  • Remove meat from the bone.
  • The reason I use meat with bones, that boneless pieces are much smaller.
  • Use kitchen hammer to tenderizing meat.
  • Add Salt Pepper
  • Boil 3 carrots Beat an egg at a time, beat it like for an omelet, spread on a full-size op frying pan.
  • We need four egg thins total.
  • Boiled carrots need to be shredded.
  • Use plastic wrap on the cutting board.
  • Place meat, then egg thin and shredded carrot.
  • Roll the meat with all the stuffing inside.
  • Wrap with plastic wrap, twist the ends, and use a very strong thread to secure the twisted ends.
  • Put the rolls in a big pot, add water to cover the rolls, and boil for 40 minutes.
  • Remove from water and let cool, and chill in the fridge overnight.