Side Pannel
Mandarin Chicken Crepes
Mandarin Chicken Crepes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Poultry
Ingredients List
- 3/4 c All purpose flour
- 1/8 ts Salt
- 2 Eggs
- 3/4 c Milk
- 1 tb + 1 teaspoon vegetable oil
- -divided
- 1 1/4 lb Boneless chicken breasts cut
- -into 1/2 inch pieces
- 1 Chopped onion
- 1 Cut in half garlic clove
- 1 ts Minced ginger root
- 1 tb Cornstarch
- Water
- 2 tb Firm packed light brown
- -sugar
- 1/4 c Cider vinegar
- 1 tb Lite soy sauce
- 1/8 ts Pepper
- 1 cn (11-oz) mandarin oranges
- -drained and juice reserved
- 1 cn (8-oz) sliced drained water
- -chestnuts
- 1 tb Chopped parsley
Directions
In large bowl, combine flour and salt. In small dish, whisk together eggs,
milk and 1 tablespoon of oil; pour into flour mixture. In 6 inch skillet or
crepe pan, heat 1/4 teaspoon oil over medium heat. Pour 2 tablespoon batter
in pan; swirl into thin layer. Cook until bottom is golden brown, then flip
and cook second side 10 seconds. Repeat with remaining batter, layering
crepes between wax paper; set aside. In large skillet, over high heat,
saute chicken in remaining 1 teaspoon oil until browned; remove to bowl.
Reduce heat to medium; saute onion, garlic and ginger root until soft;
remove garlic. In large dish, combine cornstarch, 2 tablespoon water, the
brown sugar, vinegar, soy sauce and pepper. Add water to mandarin juice to
equal 1 cup; stir into cornstarch mixture and add to skillet. Reduce heat
to low; simmer, uncovered 5 minutes, stirring occasionally. Set aside 1/4
cup sauce; reserve a few oranges. Add chicken, water chestnuts and
remaining oranges to skillet; simmer, uncovered, 3 minutes. To fill crepes,
place 1/2 cup filling in center of crepe; fold edges over middle, using
sauce to seal. Spoon small amount of sauce and oranges over each crepe;
sprinkle with parsley.
milk and 1 tablespoon of oil; pour into flour mixture. In 6 inch skillet or
crepe pan, heat 1/4 teaspoon oil over medium heat. Pour 2 tablespoon batter
in pan; swirl into thin layer. Cook until bottom is golden brown, then flip
and cook second side 10 seconds. Repeat with remaining batter, layering
crepes between wax paper; set aside. In large skillet, over high heat,
saute chicken in remaining 1 teaspoon oil until browned; remove to bowl.
Reduce heat to medium; saute onion, garlic and ginger root until soft;
remove garlic. In large dish, combine cornstarch, 2 tablespoon water, the
brown sugar, vinegar, soy sauce and pepper. Add water to mandarin juice to
equal 1 cup; stir into cornstarch mixture and add to skillet. Reduce heat
to low; simmer, uncovered 5 minutes, stirring occasionally. Set aside 1/4
cup sauce; reserve a few oranges. Add chicken, water chestnuts and
remaining oranges to skillet; simmer, uncovered, 3 minutes. To fill crepes,
place 1/2 cup filling in center of crepe; fold edges over middle, using
sauce to seal. Spoon small amount of sauce and oranges over each crepe;
sprinkle with parsley.
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