- 2 whole chicken breasts
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1/4 teaspoon [1 mL] five-spice powder
- 1/8 teaspoon [0.5 mL] garlic powder
- 4 slices cooked ham [about 1-ounce / 30-g each]
- 1 egg, beaten
- 2 tablespoons [30 mL] milk
- 1/4 cup [35 g] all-purpose flour
- 4 spring roll or egg roll wrappers
- 3 cups [750 mL] vegetable oil
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- Remove skin from chicken and discard.
- Cut breasts in half; remove and discard bones.
- Pound chicken whites until really thin, using a mallet or a rolling pin.
- Combine salt, pepper, five-spice powder and garlic powder.
- Evenly sprinkle about 1/4 teaspoon [1 mL] of this mixture over each flattened chicken piece.
- Tightly roll-up each slice of ham; arrange on top of chicken pieces.
- Roll chicken whites around ham rolls, tucking in ends.
- Combine egg and milk into a shallow dish.
- Coat each chicken roll lightly flour, then dip each roll into egg-milk mixture.
- Arrange one roll diagonally over each spring or egg roll wrapper.
- Roll-up tightly folding in ends.
- Brush end with egg mixture and pinch to seal.
- Heat oil into a wok over high heat until it reaches 375°F [190°C].
- Fry 3 to 4 rolls at a time into hot oil until golden and chicken cooked through, about 5 minutes.
- Drain onto paper toweling.
- Leave to cool slightly.
- Cut diagonal into 1-inch [2.5cm] thick slices, and serve.
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