Oriental Stuffed Chicken Rolls With Sweet-sour Apricot Sa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Grains | Chinese | Chicken, Chinese | 5 | Servings |
INGREDIENTS
| 5 | Chicken breasts, boneless | |
| 2 | T | Cornstarch mixed with 1/4 |
| 2 | c | Buttermilk baking mix |
| Water | ||
| 1/3 | c | Chopped green onions |
| 2 | Eggs, slightly beaten | |
| With | ||
| 2 | T | Oil |
| 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 | T | Soy sauce |
| 2 | T | Soy sauce |
| 1 | T | Instant chicken bouillon |
| 1/2 | t | Dry mustard |
INSTRUCTIONS
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. Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 433
Calories From Fat: 133
Total Fat: 15.1g
Cholesterol: 75.4mg
Sodium: 1141.4mg
Potassium: 326.1mg
Carbohydrates: 67g
Fiber: 3.7g
Sugar: 29.1g
Protein: 8.6g