Chinese
Noodles and Dumplings - cantonese-chicken-egg-roll.md
Cantonese Chicken Egg Roll
Chef's Menu Description
A delicious and authentic noodles and dumplings recipe for Cantonese Chicken Egg Roll, prepared with traditional seasonings and techniques.
Ingredients
- • 1 pack spring roll wrappers (thawed if using frozen)
- • 1 tablespoon oyster sauce
- • 1 tablespoon Shaoxing wine
- • 1 teaspoon sugar
- • 1/2 teaspoon salt
- • 1/8 teaspoon ground white pepper
- • 1/4 cup chicken broth
- • 1 teaspoon cornflour
- • 4 to 5 medium-sized dried shiitake mushrooms (yield 1/4 cup once sliced)
- • 1/2 small bamboo shoot (sliced into strips (or 1 cup canned bamboo shoot))
- • 1 small carrot (sliced into strips (yield 1/2 cup strips))
- • Vegetable oil ((for frying))
- • 2 cloves garlic (grated)
- • 2 spring onions (sliced)
- • 8 oz (225) minced chicken
- • Sriracha
- • Sweet chilli sauce
Preparation Steps
1
Phase 1
Add dried shiitake mushrooms into a small bowl and add hot water to cover. Let rehydrate for 10 to 15 minutes, until turning tender. Gently rub mushrooms to remove dirt. Discard the liquid. Squeeze water out of the mushrooms and slice them into thin strips.
2
Phase 2
Mix the sauce ingredients in a small bowl.