Batter Fried Chicken & Ham Rolls
|Whole chicken breast||1|
|Boiled ham slice||2 , each cut into 9 pieces|
|Crystallized ginger strips||18 Small|
|Milk||1⁄4 Cup (4 tbs)|
|Sifted flour||1⁄2 Cup (8 tbs)|
|Shortening/Vegetable oil||2 Cup (32 tbs) (For Frying)|
1. 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.
2. Top each with a piece of ham and ginger; roll up. Place, seam side down, in a single layer on a large platter; cover; chill.
3. 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.)
4. 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°.
5. Dip chicken rolls, 2 at a time, into batter; hold over bowl to let excess drip back.
6. 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 horseradish-mustard and Plum Sauce