Chicken Rolls

Ingredients - Filling
-1 cup chicken broth
-¼ bunch cau choy cut in 1-cm long pieces
-1 thinly sliced medium size sacco
-100 grams chicken or hen cut in 2-cm long thin strips
-100 grams pork loin cut in 2-cm long thin strips
-2 thinly cut Chinese cabbage leaves
-1 tablespoon of ouster sauce
-1 tablespoon hoisin sauce
-½ tablespoon sesame-seed oil
-Salt, white pepper and Aji-no-moto seasoning

Omelets
-2 eggs
-2 ½ tablespoon cornstarch
-½ cup of water
-½ teaspoon oil

shaping and Decorating
1 egg
Cornstarch

Preparation: Filling

1. Put a small plate inside a bigger bowl, upside down (to drain excess juice). Place the raw sliced cau choy on top of the plate.
2. Heat oil in a wok or deep-frying pan and stir-fry the meats. Add the sacco and fry for 1 minute; pour in the chicken broth, slowly. Stir in the oyster and hoisin sauces. Add the Chinese cabbage and stir-fry quickly. Finally, season with salt and pepper and pour sesame-seed oil.
3. Pour this preparation on top of the cau choy. Let it cool. With a spoon, remove the preparation from the bowl. The juice, which will not be used, should stay at the bottom of the bowl. Mix well and keep aside.
 
Omelets
1. Dissolve the cornstarch in water and add the beaten egg. Stir until well mixed.
2. Heat oil in a wok and pour part of the preparation to make thin Omelets. You will get three to four Omelets. Set them aside, separated, so they do not stick to each other.

Shaping and Decorating
1. Mix the egg with the cornstarch until a smooth tatter is obtained. Keep aside sticking the rolls together.
2. Put some filling in one end of the omelet and roll it. Fold the ends inwards and stick with the batter. Keep rolling and sticking. The rolls must be firm but not tight. Coat with potato flour and fry in plenty hot oil. Cut the rolls in pieces and put them on a plate. Serve hoisin sauce apart, on a small plate.

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