Chicken and Ham Rolls

2 whole chicken breast
1 slice ham steak cut ½ inch (1 cm) thick poultry seasoning
2 tsp (10 mL) hoisin sauce
½ cup (125 mL) all-purpose flour
¼ tsp (1 mL) salt
1 egg, beaten
½ cum (125 mL) milk, or use halt water and half milk
1 tbsp (15 mL) cornstarch
1 ½ cups (375 mL) oil, for deep-frying
1 oz (28 g) vermicelli noodles, deep-fried

1 Remove skin and bone chicken breasts. Place each breast and the small under fillers on a board and cover with foil. Using a rolling pin, press our each chicken piece thinly. Partly cover each breast with the fillet to make an even rectangular shape. Sprinkle with poultry seasoning,

2 Cut ham into four ½ inch (1 cm) wide strips. Spread each strip with hoisin sauce. Place each piece of ham diagonally onto each chicken breast. Roll up and secure with two toothpicks. Chill 15 minutes.

3 Sift flour and salt. Blend in egg and milk to form batter. Sprinkle rolls with cornstarch then coat with batter. Deep-fry two at a time in hot oil until golden. Remove toothpicks and serve sliced and garnished with friend noodles.
Serves 4