Oriental stuffed chicken rolls with sweet-sour apricot sa
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Chicken breasts -- boneless |
| 2 | tablespoons | Cornstarch mixed with 1/4 |
| 2 | cups | Buttermilk baking mix |
| Water | ||
| ⅓ | cup | Chopped green onions |
| 2 | Eggs -- slightly beaten | |
| With | ||
| 2 | tablespoons | Oil |
| Water | ||
| 1 | cup | Minced shrimp |
| Oil for deep-fat frying | ||
| 8 | ounces | Water chestnuts -- drained |
| And | ||
| Sweet-sour Apricot Sauce -- | ||
| Chopped | ||
| ¾ | cup | Bean sprouts -- rinsed and |
| ½ | cup | Packed brown sugar -- |
| Drained | ||
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Instant chicken bouillon |
| ½ | teaspoon | Dry mustard |
Directions
Looking for a new way to treat some leftovers, Margaret Thompson of Chicago, an innovative cook, decided to use chop suey as a filling for a French-style chicken roll. The dish was such a success that she went one step further and concocted a delicious Oriental-style filling of her own.
Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by a sauce quickly made from apricot preserves. To round out the menu, Mrs.
Thompson serves crisp Chinese noodles or steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with Chinese almond cookies and tea.
Place chicken between pieces of waxed paper and with a mallet or broad side of a cleaver, pound thin. Dredge in baking mix; set chicken and baking mix aside.
In large skillet, saute onions in oil until tender. Add shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir until shrimp are opaque.
Add cornstarch mixture; cook and stir until thickened.
Place 2 tablespoons filling at one end of each breast half; roll up and secure with toothpicks. Dip in egg mixture; roll in remaining baking mix.
Heat oil in fryer to 400~F. Fry rolls 2 at a time 10 minutes or until golden brown. Drain; keep warm in 300~ oven until serving time. Serve with Sweet-sour Apricot Sauce.
NOTE: chicken can be pounded and dredged and filling can be made a day ahead. Refrigerate until ready to use. Sauce keeps refrigerated at least one month.
Sauce Combine all ingredients in small saucepan. Stir over medium-low heat until sugar dissolves. Serve warm or at room temperature.
Makes about ⅔ cup.
Recipe By :
From: Date: 05/30