1 package of chicken tenderloins
5 cloves of garlic, minced or diced finely
1/2 stick of butter
1 tsp. freshly grated ginger
1/2 lime, squeezed
3 tablespoons honey
2 tablespoons soy sauce, less sodium
Saute on low and turn the tenderloins frequently to moisten and gather the flavor of the sauce.
Pour one tenderloin in blender with the sauce and grind. Pull the chicken in fine shreds and set aside.
Pour the sauce over the chicken and place in the refrigerator.
1 set of green onions, finely diced teeny tiny
2 carrots, finely diced teeny tiny
1/2 head of cabbage, finely diced teeny tiny
3 stalks of celery, finely diced teeny tiny
Mix the vegetables with the chicken and microwave for 2 minutes. Place in the refrigerator until ready to roll the egg rolls.
Mix 1 tsp. cornstarch with water to create a slurry to seal the egg rolls. Place tablespoon of mixture on egg roll and roll up, sealing with the slurry mixture. Place in hot oil to fry and then cool on a rack.
Gung hay fat choy 2017!!!