• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Mini Chicken Rolls (Gai Guen)

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • **** NO E *****
  • -Karen Adler FNGP13B.
  • -Yield: 1 1/2 doz.
  • 1 Chicken breast; mince fine
  • 8 Water chestnuts; mince fine
  • 4 oz Can of mushrooms; mince fine
  • 2 Green onion stalks
  • -finely mined
  • 1 tb Cornstarch
  • 1 ts Light soy sauce
  • 1 ts Sesame oil
  • 1/2 ts White vinegar
  • 1/2 ts Sugar
  • 1/2 ts Salt
  • 1/2 ts Sherry
  • 1 ts Oyster sauce
  • 1 tb Ginger;fresh; mince fine
  • 9 Filo dough sheets
  • 4 c Oil
  • 1 Egg; beaten


PREPARATION: Mix all ingredients except the last 3. Let flavor
intermingle for several hours or overnight. WRAPPING: Cut filo dough
lengthwise into 4 equal strips (each about 4 inches to 41/2
inches wide). Brush 1 strip with a little oil (Ms. Yee uses her fingers)
and lay another strip on top. Brush the second strip with same
amount of oil. Place 1 tbsp. filling on 1 end of the strip, shaping
filling into a cylinder. Roll filling up once, then fold left and
right side of strip 1/2 inch lengthwise to enclose the filling.
Continue rolling filling all the way to the end of strip. Seal with beaten
egg. Repeat procedure with rest of the filo dough. COOKING: Heat oil in wok
over medium high heat. Deep fry chicken rolls until golden. Drain on paper
towels. Cool slightly before serving. DO AHEAD NOTES: Cook ahead.
Keeps crisp for 2 hours. Good at room temperature also. To reheat,
briefly deep fry in w ok again or in preheated 350 degree oven for 7 to 8
minutes. Rolls can also be refrigerated. But be sure to bring them back to
room temperature before deep frying again, unless you are reheating by
oven, in which case, they can go directly from refrigerator to oven.
COMMENTS: These are so good you will not be able to stop eating them until
they are ALL GONE! Following is a variation in which Ms. Yee uses fresh
pork. Same ingredients as in the chicken recipe, only she
substitutes 1/2 lb. pork (finely minced). Marinate pork in the same
seasoning as in the chicken recipe. Stir fry pork in 1 tsp. oil and stir in
the following sauce mixture: 1 tbsp. each of cornstarch and chicken
broth; 1/4 tsp. vinegar; 1/2 tsp. each of light soy sauce, sherry and
sesame oil. Cool mixture completely before wrapping. Source: "Dim Sum" by
Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

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