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Oriental Stuffed Chicken Rolls with Sweet-Sour Apricot Sa
Oriental Stuffed Chicken Rolls with Sweet-Sour Apricot Sa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Poultry
Ingredients List
- 5 lg Chicken breasts -- boneless
- 2 tb Cornstarch mixed with 1/4
- 2 c Buttermilk baking mix
- Water
- 1/3 c Chopped green onions
- 2 Eggs -- slightly beaten
- With
- 2 tb Oil
- Water
- 1 c Minced shrimp
- Oil for deep-fat frying
- 8 oz Water chestnuts -- drained
- And
- Sweet-sour Apricot Sauce --
- Chopped
- 3/4 c Bean sprouts -- rinsed and
- 1/2 c Packed brown sugar --
- Drained
- 3 tb Soy sauce
- 2 tb Soy sauce
- 1 tb Instant chicken bouillon
- 1/2 ts 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 2/3 cup.
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 2/3 cup.
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