So jar for tui gai guen

So jar for tui gai guen

Chicken and ham rolls

By
From
The Complete Asian Cookbook
Serves
4-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4 chicken breast fillets
1.5 cm-thick slice ham
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon five-spice powder
1 small garlic clove, crushed
2 eggs, beaten
2 tablespoons plain flour
4 spring roll wrappers
oil, for deep-frying

Sauce

Quantity Ingredient
70g mixed chinese pickles, chopped, plus 125 ml syrup
1 tablespoon tomato sauce
2 tablespoons sugar
1-2 tablespoons white vinegar
1/4 teaspoon salt
2 teaspoons arrowroot

Method

  1. Put the chicken breast fillets between two sheets of baking paper and pound using a meat mallet until thin. Cut the ham into 1.5 cm strips, the same length as the chicken.
  2. In a bowl, combine the salt, pepper, five-spice powder and the garlic and smear each piece of chicken with a mere trace of the mixture. Put a length of ham on each piece of chicken and roll up, covering the ham completely and moulding the chicken flesh to seal it in.
  3. Season the egg with ½ teaspoon of the remaining spice mixture. Put the flour in a separate bowl. Lay out the spring roll wrappers. Working with one roll of chicken at a time, dip it first in the egg and then in the flour, to coat. Place diagonally on top of a spring roll wrapper, roll over twice, then fold in the ends to enclose the chicken. Brush the ends with a little beaten egg mixed to a thick paste with flour, and use to seal the ends of the rolls.
  4. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the rolls for 3–4 minutes each, turning them so they brown evenly. Drain on paper towel. Serve hot, with the sauce on the side.
  5. To make the sauce, put the pickle syrup, tomato sauce, sugar, vinegar, salt and 125 ml water into a saucepan. Bring to the boil, stirring to dissolve the sugar. Combine the arrowroot and 1 tablespoon water to make a smooth paste then add to the pan with the pickles and bring to the boil, stirring until the sauce clears and thickens.

Note

  • For some people this dish wouldn’t seem authentic without the vivid red of the dipping sauce. If this is the case, use a pinch or a few drops of red food colouring instead of the tomato sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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