Chinese chicken roll
- 8 Chinese black mushrooms
- 1 pound boned and skinned chicken breast
- 1/4 pound ground pork
- 1/4 cup diced bamboo shoots
- 1 cup diced Chinese cabbage (bok choy)
- 2 scallions
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon light soy sauce
- Dash of pepper
- 1/2 teaspoon sesame oil
- 1 egg white
- 1 tablespoon cornstarch
- 1 pound lace fat ( or spring roll wrappers)
- Oil for deep-frying
Soak the mushrooms in water for 30 minutes or until soft. Squeeze to remove the excess moisture from the mushrooms. Discard the tough stems and dice the mushrooms into cubes 1/4 inch or smaller. finely dice the chicken. combine all the ingredients in a bowl except the egg white, cornstarch, lace fat, and oil for deep-frying.
Combine the egg white and cornstarch in another small bowl.
Cut the lace fat into 6-inch squares. Place 1/2 cup of the chicken mixture in the center of the square of lace fat. Fold two opposite sides of the square over the mixture and then roll up the remaining lace fat around the mixture as one would wrap an egg roll. Brush the roll with the egg white and cornstarch mixture.
Deep-fry the rolls in oil heated to 300 degrees for 15 minutes.
Note: we can use in this recipe spring roll wrapper instead of the lace fat. We hope you like these chinese chicken rolls.