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Chicken Rolls

Chicken.Maximus's picture
  Chicken breast 12 Ounce
  Boiled ham slices 2
  Crystallized ginger thin strips 18 Small
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Shortening/Vegetable oil 2 Cup (32 tbs)

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.

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Chicken Rolls Recipe