Chicken Rools with Pine Nuts
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 110-135:C (230-275:F) 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.

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