Beancurd skin roll with huai shan

Ingredients

6 sticks of fresh huai shan, 1cm thick, 7cm long
2 teaspoons kei chi
1 chicken thigh deboned and cut into small pieces
1/2 tsp salt
2 tsps soya sauce
2 tsps ginger juice
2 tsps sesame oil
1/2 Tbsp Hua Tiao wine (optional)
Beancurd skin (fresh fu pei), cut into large long pieces
6 sticks of yam, 1 cm thick, 7cm long
3 Chinese mushrooms, soaked in water and cut into quarters
1/2 tsp cornflour mixed with a little water

Method
1. Marinate the chicken with the salt, soya sauce, ginger juice, sesame oil and wine and leave aside for 15 minutes.

2. Steam the chicken with the mushrooms and kei chi for 30 minutes over boiling water. Leave to cool.

3. Steam the sticks of yam on a separate plate till cooked. Ladle some chicken gravy over the yam.

4. Spread out the beancurd skin on a board. Put on it a stick of yam, a stick of huai shan, some kei chee, mushroom and chicken. Roll up. (It should have a double layer of skin. Repeat with the rest of the beancurd skin.)

5. Steam the rolls over boiling water for 10 minutes.

6. Thicken the remaining chicken gravy with cornflour mixture in a small pot over the fire. Drizzle over the beancurd skin rolls.

Hong Kong-style Rice Roll

Original Recipe by Amy Beh

200g rice flour

60g tapioca flour

30g cornflour

40g corn oil

720 ml, or just enough, water

For the fragrant soy sauce

150 ml light soy sauce

150 ml water

45g castor sugar

2 thin slices ginger

2 stalks spring onion

Dash of monosodium glutamate

Combine rice flour, tapioca flour and cornflour in a mixing bowl. Add oil to mix, then pour in just enough water gradually, and mix into a smooth batter.

Place a rectangular tray in a big steamer and steam over high heat for 3-4 minutes. When the tray is heated up, place a piece of damp fine muslin cloth over it.

Pour in a ladleful or approximately 200 ml batter.

Sprinkle some finely chopped char siu or shelled prawns along one side of the batter, if you like.

Steam for 3 minutes over high heat.

Lightly grease a marble top with corn oil. When the rice rolls are ready, flip over the piece of muslin cloth with the cooked rice roll.

Lightly scrape off the rice roll and roll up.

Serve with fragrant soy sauce and chilli sauce.