EGG ROLLS WITH CORIANDER SAUCE

Preparation Method :

• Marinate chicken in sherry for about 30 minutes. Process or mince chicken until smooth; stir in shallot.
• Beat eggs and water together with fork. Lightly oil woks, heat, pour in enough egg mixture to make an omelette.
• Turn wok to make omelette as round as possible, cook until just set, remove from wok, repeat with remaining egg mixture.
• Remove stalks from spinach, drop leaves into pan of boiling water; drain immediately.
• Spread the spinach leaves over omelette, trim spinach to fit omelettes; spread with chicken mixture, roll up firmly like a swiss roll.
• Place rolls in single layer on plate or in bamboo steamer. Place tripod in wok, add enough water to come within 1cm of top of tripod, bring water to boil.
• Place plate or steamer on top of tri-pod, cover wok, steam about 10 minutes. Serve with Coriander Sauce.
• Coriander Sauce: Combine stock and coriander in pan, bring to boil, reduce heat, simmer 5 minutes uncovered.
• Strain the stock, discard coriander, return stock to pan, add blended corn flour and water, stir constantly until the Sauce boils and thickens.