Chicken and Ham Rolls
2 whole chicken breasts
1 slice ham steak cut ½ inch (1 cm) thick
poultry seasoning
2 tsp (10 mL) hoisin sauce
½ cup (125 mL) all-purpose flour
¼ tsp (1 mL) salt
1 egg, beaten
½ cup (125 mL) milk, or use half water and half milk
1 tbsp (15 mL) cornstarch
1 ½ cups (375 mL) oil, for deep-frying
1 oz (28 g) vermicelli noodles, deep-fried
1. Remove skin and bone chicken breasts.
Place each breast and the small underfillets on a board and cover with foil. Using a rolling pin, press out each chicken piece thinly. Partly cover each breast with the fillet to make an even rectangular shape. Sprinkle with poultry seasoning.
2. Cut ham into four ½ inch (1 cm) wide strips. Spread each strip with hoisin sauce. Place each piece of ham diagonally onto each chicken breast. Roll up and secure with two toothpicks. Chill for 15 minutes.
3. Sift flour and salt. Blend in egg and milk to form batter. Sprinkle rolls with cornstarch then coat with batter. Deep-fry two at a time in hot oil until golden. Remove toothpicks and serve sliced and garnished with fried noodles.
