Ngoh hiang

Ingredients:
500g chicken meat with some skin (preferably thigh meat), cut into strips

Marinade:
Fried shallots (made from 10 shallots fried in 3 Tbs oil)
1 Tbs shallot oil
1 tsp coriander powder
1 tsp pepper
1/2 tsp five-spice powder
2 Tbs oyster sauce
1/2 tsp sugar
1/4 tsp chicken seasoning powder
1 egg
2 Tbs cornflour
1 stalk parsley, chopped
1 big black fungus, soak till soft, chopped
1/3 carrot, chopped
4 water chestnuts, chopped1 beancurd sheet for wrapping (cut into required sizes)

Method:
1. Marinate chicken with the marinade ingredients for about three hours.
2. Add parsley, fungus, carrot and water chestnuts. Mix well.
3. Scoop some of the mixture onto a beancurd sheet and roll up firmly.
4. Deep-fry the rolls in hot oil till golden brown.