Oriental stuffed chicken rolls with sweet-sou
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Oriental stuffed chicken rolls with sweet-sou
  Chicken    Rolls    Chinese  
Last updated 6/12/2012 12:47:14 AM. Recipe ID 7866. Report a problem with this recipe.
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      Title: Oriental stuffed chicken rolls with sweet-sou
 Categories: Chinese, Chicken
      Yield: 5 Servings
      5 lg Chicken breasts, boneless
      2 c  Buttermilk baking mix
    1/3 c  Chopped green onions
      2 tb Oil
      1 c  Minced shrimp
      8 oz Water chestnuts, drained and
    3/4 c  Bean sprouts, rinsed and
      3 tb Soy sauce
      1 tb Instant chicken bouillon
      2 tb Cornstarch mixed with 1/4
           -cup water
      2    Eggs, slightly beaten with 2
           -tablespoons water
           Oil for deep-fat frying
           Sweet-sour Apricot Sauce
    1/4 c  Apricot preserves
    1/2 c  Packed brown sugar
      2 tb Cider vinegar
      2 tb Soy sauce
    1/2 ts Dry mustard
  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.

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Recipe ID 7866 (Apr 03, 2005)

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