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cooking time: 7-8 minutes
Ingredients
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450 grams breast of chicken, skinned
-
113 grams lean ham, sliced
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57 grams bamboo shoots
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30 grams spring onions
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57 grams fresh mushrooms, sliced
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1 dessertspoon soy sauce
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1 tablespoon sherry
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2 tablespoons corn flour
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140 ml water
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1 egg
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salt
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2 tablespoons oil
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1 tablespoon oyster sauce
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1 dessertspoon brandy
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pepper
Method
1. Cut chicken into uniform, oblong
strips, about 3-inches by 1 1/2
-inches and about 1/8-
inch thick.
2. Beat them slightly to flatten them but do not beat out of
shape.
3. Cut ham into similarly shaped strips, 1
1/2-inches
long and 1/4-inch
wide.
4. Cut bamboo shoots to about the same size as the ham, and the
spring onions into 1 1/2-inch
strips.
5. Cut mushrooms into thin strips.
6. Mix soy sauce, sherry and 1 dessertspoon corn flour with the
water.
7. Whisk egg in a bowl. Lay rest of corn flour on a piece of
greaseproof paper.
8. Lay chicken slices on a board, sprinkle with salt.
9. Place on each slice a strip of ham, on top of that a strip of
bamboo shoot, then mushrooms, then spring
onions.
10. Roll up the chicken and seal with the beaten egg.
11. Dip these little cigar-shaped rolls in egg, then into corn flour (a
cocktail stick can be used for securing
the rolls but
this is considered cheating, and the sticks must, of course, be removed
before serving).
12. Heat the oil and fry chicken rolls for 5 minutes, turning them
gently until golden all over.
13. Add oyster sauce and cook for 2 minutes, stirring carefully, or
shaking the pan from time to time to avoid
damaging the
rolls.
14. Add brandy, bring to the boil, season with pepper to taste, and
serve.
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