Free Food Recipes

Ingredients

• 350 g (3/4 lb) lean-and-fat pork
• 225 g  1/2 lb) breast of chicken
• 100 g (1/4 lb) smoked ham
• 3-4 stalks spring onion
• 5-6 golden needles (tiger lily buds)
• 3 cloves garlic
• 3 slices root ginger
• 1 medium onion
• 7 ml (1 tablespoon) salt
• 15 ml (1 tablespoon) chicken stock
• 2 eggs
• 45 ml (3 tablespoons) corn flour
• 5 ml (1 teaspoon) sugar
• oil for deep-frying
• soy sauce

Serve 6-8

** Free Food Recipes **

Method:

1. Boil and simmer the pork for 20 minutes; allow to cool and cut into thin slices. Cut the chicken likewise into slightly smaller thin slices, the ham into triple-matchstick-sized strips 5 cm (2 in) long, and the spring onions into longish segments.

2. Soak the tiger lilies in water for 20 minutes and cut them into longish segments. Chop and mince the garlic, ginger and onion. Mix these with the salt, chicken stock, a quarter of the beaten egg and some soy sauce. Mix the rest of the egg with the corn flour into a batter.

3. Place the slices of pork on a large plate or chopping board. Spread 7 ml (1 tablespoon) of the onion, garlic, sugar, salt, soy sauce, egg and stock mixture over them.

4. Place a slice of chicken over the mixture on top of each slice of pork, and a segment of spring onion and a strip of ham on top of the chicken. Roll up each pork-chicken ‘sandwich’ and tie the roll firmly with a strip of tiger lily. Turn each of the rolls in the egg and corn flour batter until they are evenly covered.

5. Deep-fry the pork-and-chicken rolls for 4-5 minutes. Drain on absorbent paper. Arrange on a well-heated serving dish, and serve immediately.