GREAT
CHINESE RECIPES
PORK
AND CHICKEN ROLLS RECIPE
1
kg (2 lb.) lean pork fillets
2
whole chicken breasts
1
ham steak
1/2-teaspoon
salt
1-teaspoon
sugar
1
teaspoon grated green ginger
1
small onion
11/2
teaspoons corn flour
20
chives or thin shallots
2
eggs
1-tablespoon
soy sauce
Oil
for deep-frying
Cut
the ham steak into 8cm x 1 cm (3 in. x ½ in.) strips.
Peel
the onion and chop finely.
Remove
the skin from chicken breasts and cut the meat from breast bones.
Cut
the chicken and pork fillets horizontally into 5 mm (/4 in.) thick slices.
Put
the chicken and pork slices between two sheets of greaseproof paper and pound
the meat out with meat mallet or rolling pin until very thin.
Combine
soy sauce, salt, sugar and ginger in bowl and mix well.
Brush
the mixture over one side of each piece of pork fillet, sprinkle onion evenly
over and top each with a piece of chicken.
Put
a strip of ham at one end of each piece of pork.
Starting
from ham end, roll each portion up tightly in the manner of a Swiss roll.
Tie
chives around the rolls at each end
Combine
eggs with corn flour and mix to a smooth batter.
Place
a few rolls into batter, lift rolls from batter one at a time and drain
slightly on sides of bowl.
Place
into deep hot oil and fry gently until golden brown and cooked through
(approximately 5 minutes) drain well on absorbent paper.
Repeat
with remaining rolls.
Makes
8 to 10.
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