Egg rolls
Ingredients
- Minced chicken 120 g (4 oz)
- Salt 1/2 tsp
- Chinese cooking
- wine (hua tiao) 2 tsp Chopped
- ginger 1/2 tsp
- Black moss (fa cai) 50 g (2 oz), soaked,
- drained and finely chopped
- Egg white 1
- Eggs 4, beaten
- Corn flour
- (cornstarch) 1 Tbsp, mixed with
- 11/2 Tbsp water
The completed dish looks very impressive, with the different layers of yellow, black and white colours. It can be served as part of a meal or as finger food.
Serves 4–6
Method
- Mix minced chicken with salt, wine, ginger, black moss and egg white. Set aside.
- Steam half the beaten eggs on a 12–15-cm (5–6-in) wide plate for 5 minutes or until set. Set aside to cool before cutting into long, thick strips.
- Add corn flour to remaining beaten eggs and make 2 thin omelettes.
- Spread half the minced chicken mixture over an omelette. Place a strip of steamed egg in the middle and roll omelette up. Repeat with other omelette.
- Transfer rolls to a steaming plate; make sure each one is resting on open flap. Steam for 8 minutes.
- Remove rolls from heat and cut into 1-cm (1/2-in) thick slices. Serve hot.