Chicken-crabmeat Filling
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Seafood | Chinese | Appetizers, Better home | 1 | Servings |
INGREDIENTS
| 1 | oz | Bean threads, cellophane |
| noodles | ||
| 1/2 | oz | Dried black Chinese |
| mushrooms | ||
| 6 | oz | Chicken breast, skinless |
| boneless finely chopped | ||
| 1 | T | Canola oil |
| 1/4 | c | Onion, chopped |
| 1 | Clove garlic, minced | |
| 6 1/2 | oz | Crabmeat, drained flaked |
| 1 | T | Fish sauce |
INSTRUCTIONS
Pour enough hot water to cover bean threads and dried mushroom. Let stand 30 minutes to soften. Stir fry chicken in oil 2-3 minutes until no longer pink. Push to side of wok. Add onion and garlic; stir fry 1 minute. Remove from heat. Stir crabmeat into chicken mixture with fish sauce. Drain bean threads and mushrooms; finely chop and add to chicken mixture. Makes enough filling for 9 spring rolls (18 halves). Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 97. Posted to MC-Recipe Digest V1 #865 by Peg Baldassari <Baldassari@compuserve.com> on Oct 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 970
Calories From Fat: 317
Total Fat: 35.5g
Cholesterol: 144.6mg
Sodium: 1120mg
Potassium: 1450mg
Carbohydrates: 93.8g
Fiber: 3.8g
Sugar: 7.6g
Protein: 70.4g