Main Ingredients
400 g (about 14 oz) winter bamboo shoots, peeled, 100 g (about 3.5 oz) chicken breast, 30 g (about 1 oz) egg whites, 25 g (about 1 oz) ham strips, 20 g (about 0.7 oz) green bell pepper.
Seasonings
25 g scallion-ginger juice, 5 g each of cooking wine and MSG, 4 g salt, 3 g each of sesame oil and cornstarch.
Instructions
1. First, boil the winter bamboo shoots in boiling water until cooked through, then use a rolling cut to slice them into thin pieces about 20 cm (8 inches) long; mince the chicken breast into a fine paste, then mix in MSG, salt, egg white, cooking wine, and scallion-ginger juice until well combined; remove the seeds from the green bell pepper, wash it, and cut it into strips about the same thickness as the ham strips, roughly the width of a chopstick.
2. Spread the bamboo shoot slices flat, dust them with dry starch and spread a layer of chicken mousse on top, then place two strips of ham at one end of each slice and two strips of green bell pepper at the other end, and roll from both ends toward the center.
3. Repeat the same process for the remaining rolls, then steam them in a bamboo steamer until cooked through. Remove and drizzle with sesame oil.
4. After cooling, trim off both ends and slice into 0.5 cm (about 1/4 inch) thick pieces, then arrange on a plate. This dish is white in color with a crisp and tender texture.