|Chicken breast||12 Ounce|
|Boiled ham slices||2|
|Crystallized ginger thin strips||18 Small|
|Milk||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|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 380Â°.
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 (450Â°) 10 minutes.