Chicken Recipes

MINI SPRING ROLLS

Use a wok or a large frying pan for this recipe. For a spicier version, sprinkle with a little cayenne pepper.

INGREDIENTS
1 green chili
1/2 cup vegetable oil
1 small onion, finely chopped
1 clove garlic, crushed
3 ounces cooked chicken breast
1 small carrot, cut into fine matchsticks
I scallion, finely sliced
1 small red bell pepper, seeded and cut
into fine matchsticks
1 ounce beansprouts
1 tablespoon sesame oil
4 large sheets fib pastry
egg white, lightly beaten
long chives, to garnish (optional)
3 tablespoons light soy sauce, to serve

MAKES 20

1. Carefully remove the seeds from the chili and chop finely, wearing rubber gloves to protect your hands, if necessary.

2. Heat the wok, then add 2 tablespoons of the vegetable oil. When hot, add the onion, garlic and chili. Stir-fry for 1 minute.

3. Slice the chicken thinly, then add to the wok and fry over high heat, stirring and tossing constantly until browned.

4. Add the carrot, scallion and red pepper and stir-fry for 2 minutes. Add the beansprouts, stir in the sesame oil, remove from the heat and let cool.

5. Cut each sheet of fib into 5 short strips. Place a small amount of filling at one end of each strip, then fold in the long sides and roll up the pastry. Seal and glaze the rolls with the egg white, then chill, uncovered, for 15 minutes before frying.

6. Wipe out the wok with paper towels, heat it, and add the remaining vegetable oil. When the oil is hot, fry the rolls in batches, until crisp and golden brown. Drain on paper towels and serve with light soy sauce.