Chicken rolls

Chicken rolls

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From
South East Asian Food

Ingredients

Quantity Ingredient
500g cooked chicken breasts, boned and cut into fine strips
2 teaspoons sesame oil
125g pig’s caul
15g ham, cut into fine strips
1 tablespoon finely shredded fresh ginger
3 stalks spring onion, chopped
2 tablespoons beaten egg
cornflour
vegetable oil, for deep-frying

Seasoning for chicken

Quantity Ingredient
1/2 teaspoon salt
1/2 teaspoon sugar
pinch pepper
2 teaspoons chinese oyster sauce
1/2 teaspoon sherry
2 teaspoons cornflour
2 teaspoons light soya sauce

Method

  1. Put all seasoning ingredients together in a bowl, add the chicken and mix well; then add the sesame oil and mix again. Stand aside for at least 15 minutes.
  2. Clean the pig’s caul and wipe it dry. Cut into circular pieces about 15 cm in diameter (you should get about 10 pieces). Spread each piece of caul flat and put in its centre some chicken, ham, ginger and spring onion. Fold in the sides and roll up like a sausage. Seal with beaten egg and roll lightly in cornflour.
  3. Deep-fry the rolls for 1 minute in plenty of very hot oil which has been removed from the heat. Replace on the stove and fry for further 3 minutes. Drain and serve with bowls of soya sauce or chilli sauce.
Tags:
SBS
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