| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
Chinese |
Chinese, Chicken |
5 |
Servings |
INGREDIENTS
| 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 |
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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