| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Ch4, Teletext | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Chicken breast fillet |
| 1/2 | In root ginger | |
| 1 | Clove garlic | |
| 3 | Spring onions | |
| 1/2 | Red pepper | |
| Oil for deep-frying | ||
| 1 | tb | Medium sherry |
| 1 | tb | Dark soy sauce |
| 1 | tb | Hoisin sauce |
| 1 | ts | Sesame oil |
| Salt and pepper | ||
| 1 | Egg | |
| 1 | tb | Cornflour |
| 28 | Sheets rice paper |
INSTRUCTIONS
Slice chicken into short narrow strips. Peel and finely chop ginger and garlic. Finely chop spring onions De-seed red pepper and dice finely. Heat 1 tbsp oil in frying pan. Fry garlic and ginger for 1 minute. Add in chicken. Fry until whitened. Add in spring onion and red pepper. Stir-fry for 2 minutes. Add in sherry, soy sauce, oyster sauce, sesame oil, salt and pepper. Stir-fry for 2 minutes. Cool. Beat egg. Sprinkle baking tray with cornflour. Take 1 sheet of rice paper. Brush with a little beaten egg Top with another sheet of rice paper. Place a tbsp of the chicken mixture in the centre of the layered sheets. Brush edges with beaten egg. Fold edges over chicken. Brush with egg and roll tightly into a parcel. Place on cornfloured baking tray. Repeat process, making 14 parcels. Heat oil in a wok or deep frying pan. Deep-fry the parcels in batches till golden-brown. Remove with slotted spoon. Drain on kitchen paper. Serve warm with soy and chilli dipping sauces. Converted by MC_Buster. NOTES : Makes 14 Recipe by: Teletext (Ch4) Converted by MM_Buster v2.0l.
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