Chicken Roulade

Beat 2 eggs, salt and pepper lightly until well combined. This egg mixture is for making 4 omelettes.

Put a very little oil on a 8 inch non stick skillet. Pour 1/4 of the beaten egg. Tilt the pan so the egg covers the pan. Put the omelettes aside.

Mix all the chicken mixture ingredients. Stir until well combined. Devide the mixture into 4 parts.

Place one sheet of omelette on a plate or cutting board. Spread one part of the chicken mixture on top of it evenly. Roll it up. Wrap it with plastic cling wrap. Twist both edges of the cling wrap tightly.

Do the same to the remain omelettes and chicken mixture.

Steam the roulade (over boiling water) for 20 - 25 minutes.

Slice the roulade. Eat them directly or deep fry them first and served with ketchup or chili sauce. You can add them into the soup or use them to make sweet and sour chicken roulade.