Chicken Rolls Recipe
Ingredients
| 1 whole chicken breast (about 12 ounces) | ||
| 2 slices boiled ham each cut into 9 pieces | ||
| 18 small thin strips crystallized ginger | ||
| Egg | 1 | |
| Milk | 1/4 Cup (16 tbs) | |
| 1/2 cup sifted regular flour | ||
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Shortening or vegetable oil for frying | ||
Directions
Pull skin from chicken breast; halve breast and cut meat in 1 piece from bone then cut each half into 9 even pieces.
Place, 2 or 3 at a time, between waxed paper and pound very thin with mallet or rolling pin until about 2 inches wide.
Top each with a piece of ham and gin ger; roll up.
Place, seam side down, in a single layer on a large platter; cover; chill.
When ready to cook, beat egg with milk in a medium-size bowl; beat in flour, salt, and sugar until smooth.
(Batter will be medium-thin.)
Melt enough shortening or pour in enough vegetable oil to make a 4-inch depth in an electric deep-fat fryer or large saucepan; heat to 380°.
Dip chicken rolls, 2 or 3 at a time, into batter; hold over bowl to let excess drip back.
Fry in hot shortening, turning once, 3 minutes, or until golden; lift out with a slotted spoon; drain on paper toweling.
Serve hot with dips of prepared horse radish-mustard and Plum Sauce (see section on SAUCES), if you wish.
MAKE-AHEAD TIP: Rolls may be fried several hours ahead and chilled.
To reheat, arrange, not touching, in a shallow baking pan and heat in very hot oven (450°) 10 minutes.
Place, 2 or 3 at a time, between waxed paper and pound very thin with mallet or rolling pin until about 2 inches wide.
Top each with a piece of ham and gin ger; roll up.
Place, seam side down, in a single layer on a large platter; cover; chill.
When ready to cook, beat egg with milk in a medium-size bowl; beat in flour, salt, and sugar until smooth.
(Batter will be medium-thin.)
Melt enough shortening or pour in enough vegetable oil to make a 4-inch depth in an electric deep-fat fryer or large saucepan; heat to 380°.
Dip chicken rolls, 2 or 3 at a time, into batter; hold over bowl to let excess drip back.
Fry in hot shortening, turning once, 3 minutes, or until golden; lift out with a slotted spoon; drain on paper toweling.
Serve hot with dips of prepared horse radish-mustard and Plum Sauce (see section on SAUCES), if you wish.
MAKE-AHEAD TIP: Rolls may be fried several hours ahead and chilled.
To reheat, arrange, not touching, in a shallow baking pan and heat in very hot oven (450°) 10 minutes.
Chef
