Spring Onion and Chicken Rolls

　

Ingredients：
Chicken Meat (minced)	240g	Spring Onion	4 stalk
Corn Kernel	40g	Black Mushroom	4 pcs
Red Chili (chopped)	1 pc	Coriander (chopped)	2 stalk

　

Seasonsings：
Shallot (mashed)	1tsp	Garlic (mashed)	1tsp
Egg (beat)	1 pc	Salt	1/2tsp
Light Soya Sauce	1/2tsp

　

Sauce :
Stock	Some	Cream Corn	1/2 can
Light Soya Sauce	1/8tsp	Water	2tbsp

　

Method：
1.	Cut spring onions into 2 inches length.  Mix chicken, corns mushrooms, red chili and coriander well with 1/8 tsp of salt, add a suitable amount of corn flour and water till it becomes a paste.
2.	Divide chicken into 8 portions, slightly flatten by hand and place 1 stalk of spring onion on, roll up and seal.  Fry chicken rolls over low heat for 3-5 mins till cooked.
3.	Heat up some oil to saute shallot and garlic, add in stock, cream corn and remaining seasonings to cook together, coat with little corn flour solution.  Pour over chicken rolls and serve.

　

Gist：
1.	Remember to fry the chicken rolls over low heat, keep turning the rolls occasionally in avoiding over cooked.
2.	To make it more spice, you can add some black pepper and chopped onion .