Post by Mrs. M on May 13, 2002 6:27:23 GMT -6
Mrs. M's Special Recipes...
Ham & Chicken Rolls
Notes from Mrs. M
This is a very nice appetiser for before a meal. This should make enough to serve five or six guests on their arrival to a dinner party. It's a nice alternative to Dim Sum.
Ingredients
2 Whole Chicken Breasts (boned)
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Five Spice Powder
1/8 Teaspoon Garlic Powder
4 Slices of Ham (about 1 ounce or 30 g each)
1 Egg Beaten
2 Tablespoons Milk (30 mL)
1/4 Cup All-purpose Flour
4 springroll or egg roll wrappers
3 cups vegetable Oil (750 mL)
Method:
1) Cut breasts in half. Pound breast till very thin using a mallet or rolling pin.
2) Combine spices (Salt, Pepper, Five-Spice Powder, Garlic Powder) sprinkle 1/4 teaspoon evenly over each flattened chicken breast.
3) Tightly roll up each ham piece and place in the center of each chicken piece. Roll the chicken piece around the ham, tucking in the ends of the chicken about it.
4) Combine egg and milk in a shallow dish. Coat each lightly with flour then dip into the egg-milk mixture. Place each piece diagonally into a spring roll wrapper. Roll it up securely folding the ends. Brush the end corner with egg mixture and a pinch to seal.
5) Heat oil in the wok over high heat until it reaches 375 degrees F (190 C). Fry 3 to 4 rolls at a time in the hot oil until golden and the chicken is completely cooked (about 5 minutes). Drain on absorbent paper.
6) Cool slightly. and cut into 1-inch slices serve on a bed of shredded lettuce.
Plaigerised from:
abe.www.ecn.purdue.edu/~agenhtml/agenmc/china/cfood.html
This page is made possible by a very good Chinese cookbook written in English
Chinese Cooking Class Cookbook
By the editors of Consumer Guide
published by Beekman House New York
Ham & Chicken Rolls
Notes from Mrs. M
This is a very nice appetiser for before a meal. This should make enough to serve five or six guests on their arrival to a dinner party. It's a nice alternative to Dim Sum.
Ingredients
2 Whole Chicken Breasts (boned)
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Five Spice Powder
1/8 Teaspoon Garlic Powder
4 Slices of Ham (about 1 ounce or 30 g each)
1 Egg Beaten
2 Tablespoons Milk (30 mL)
1/4 Cup All-purpose Flour
4 springroll or egg roll wrappers
3 cups vegetable Oil (750 mL)
Method:
1) Cut breasts in half. Pound breast till very thin using a mallet or rolling pin.
2) Combine spices (Salt, Pepper, Five-Spice Powder, Garlic Powder) sprinkle 1/4 teaspoon evenly over each flattened chicken breast.
3) Tightly roll up each ham piece and place in the center of each chicken piece. Roll the chicken piece around the ham, tucking in the ends of the chicken about it.
4) Combine egg and milk in a shallow dish. Coat each lightly with flour then dip into the egg-milk mixture. Place each piece diagonally into a spring roll wrapper. Roll it up securely folding the ends. Brush the end corner with egg mixture and a pinch to seal.
5) Heat oil in the wok over high heat until it reaches 375 degrees F (190 C). Fry 3 to 4 rolls at a time in the hot oil until golden and the chicken is completely cooked (about 5 minutes). Drain on absorbent paper.
6) Cool slightly. and cut into 1-inch slices serve on a bed of shredded lettuce.
Plaigerised from:
abe.www.ecn.purdue.edu/~agenhtml/agenmc/china/cfood.html
This page is made possible by a very good Chinese cookbook written in English
Chinese Cooking Class Cookbook
By the editors of Consumer Guide
published by Beekman House New York