Gai Guen (Mini Chlcken Rolls)
These may not seem too Chinese, since filo dough is used for the wrapper, but the person who is more interested in good food than in authenticity won't complain. This recipe makes 18. They will reheat pretty well in a toaster oven if you want to make them ahead of time and then reheat.
Ingredients
1 finely minced chicken breast, cooked
8 water chestnuts, finely minced
4 oz. mushrooms, finely chopped
2 stalks green onions, finely minced
1 tbsp cornstarch
1 tsp light soy sauce
1 tsp sesame oil
1/2 tsp white vinegar
1/2 tsp sugar
1/2 tsp, or less, salt
1/2 tsp, or more, sherry
1 tsp oyster sauce (from bottle, or fish sauce)
1 tbsp fresh ginger, finely minced
9 sheets of filo dough (from freezer case at grocery store)
4 cups of oil
Instructions
Mix all ingredients except, of course, filo and oil. Let flavors mix overnight in refrigerator. Next day, cut filo dough into 4 equal strips, each about 4 to 4 1/2 inches in width. Brush 1 strip with a little oil using pastry brush. Place second strip on the first and brush with oil. Place 1 tbsp of filling on one end of strip. Roll strip up from bottom one or two rota- tions, then fold 1/2 inch from both sides in toward the middle to contain the filling and then keep rolling up to end of strip. Moisten end with water to seal. Repeat until you have used up all of the dough. Deep fry in wok in heated cooking oil several at a time until golden. Cool slightly before serving.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.