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Wild Chicken Rolls


Wild Chicken Rolls
1/2 pound pheasant breast meat, shredded
1/2 teaspoon salt
1 Tablespoon Chinese rice wine
3 shallots or teo tablespoons chives, minced
1/2 cup flour
2 Tablespoons cornstarch
1 egg white
2 cups vegetable oil
1. Boil two cups of water. Put pheasant in large strainer, and pour water over the shredded meat. Drain and mix with salt, rice wine, and the shallots or chives. Form this mixture into eight long cigar-like fingers and compact it well with pre-wet hands.
2. Mix flour, cornstarch and egg white into a thick batter and set aside for ten minutes, then stir well.
3. Heat oil in a wok or deep pot, dip one compacted meat package into the batter and then drop it into hot the hot oil. Remove when lightly colored. Repeat until all eight are battered and fried. This can be done in two batches of four. Then serve.
Note: A pheasant or a young chicken can be used in this recipe. Why it is translated (called) 'Wild Chicken Rolls' is not known.

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