200 grams (0.44 lb) chicken breast
150 grams (0.33 lb) fresh shelled shrimps
50 grams (0.11 lb) shelled pine nuts
500 grams (1 cup) cooking oil (only 1/5 to be consumed)
1 egg white
4 garms (2/3 tsp) salt
1 gram (1/4 tsp) MSG
20 grams (2 tbsp) dry cornstarch
1. Cut the chicken breast into slices 0.2 cm (0.08 inch) thick. Chop the shrimps into paste. Deep-fry the pine nuts and grind into powder.
2. Put the chicken slices in a bowl, add 1 g (1/6 tsp) of salt and the egg white,and mix well until substance becomes sticky. Add 10 g (1 1/2 tbsp) of dry cornstarch and mix evenly. Add 2 g (1/3 tsp) of slat and the MSG to the shrimp paste and mix until this beacomes sticky. Put in the pine nut powder and mix well.
3. Place the chicken slices on a chopping board and with dust fry cornstarch. Place the shrimp paste on top and roll up into rolls 2 cm (0.8 inch) in diameter.
4. Heat the oil in a wok over strong fire to 110-135ºC (230-275ºF) and deep-fry the chicken rolls until they are done. Take out and cut intos hort sections. Put on a plate and serve.
Features: White in color and tender and crispy and to be bite.
Taste: Salty and delicous.