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 Shaoxing wine and MSG, 4 g salt, 3 g cornstarch.
Instructions
1. Finely mince the chicken breast into a paste, then mix in MSG, salt, egg white, cooking wine, and scallion-ginger juice until well combined; first boil the winter bamboo shoots in water until cooked, then use a rolling knife cut to slice them into thin pieces about 20 cm (8 inches) long; remove the seeds from the green bell pepper, wash it, and cut it into long strips the same thickness as the ham strips (about the thickness of a chopstick).
2. Spread the bamboo shoot slices flat, dust them with dry starch and spread a layer of chicken mousse, then place two ham strips at one end of each slice and two green pepper strips at the other end, rolling from both ends toward the center. Repeat with the remaining slices. Once rolled, steam them in a bamboo steamer until cooked through, remove, drizzle with sesame oil, let cool, trim off both ends, and slice into 0.5 cm (about 1/4 inch) thick pieces before arranging on a plate. This dish is white in color, with a crisp and tender texture.