8 strands of frango
Pimenta-do-reino a gosto
1 1/2 colher (sopa) de Óleo de Soja Soya
1 xícara (chá) de repolho picado
1 xícara (chá) de cenoura picada
2 1/2 colheres (sobremesa) de sal
Cebolinha picada e gengibre ralado a gosto
1 colher (sopa) de molho shoyu
1 colher (sobremesa) de açúcar
1 1/2 colher (sopa) de amido de milho
2 ovos para empanar
Farinha de trigo e de rosca para empanar
1 1/2 xícara de Óleo de Soja Soya para fritar
Chicken: season the chicken fillets with salt and black pepper to taste and set aside for 40 minutes.
Filling: sprinkle salt over the carrot (cut very small) and cabbage, wait 5 minutes and squeeze. Heat the Soya Soya Oil in a frying pan. Fry the garlic, add the vegetables and then the spring onions and ginger. Fry well, add the soy sauce, sugar, cornstarch dissolved in a little water and mix well. Cook for another minute and turn off the heat.
Assembly: Place a portion of the filling on each fillet, roll it up tightly (with the sides inwards) and close with toothpicks. Roll them in wheat flour, beaten eggs and breadcrumbs. Fry them in Soya Soya Oil over medium-high heat until they are cooked through and golden brown on the outside. Serve with chop suey rice (cooked rice with scrambled eggs, chopped ham and sliced spring onions to taste).
