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Oriental Stuffed Chicken Rolls With Sweet-Sou

Category: Oriental

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

5 large Chicken breasts, boneless
2 cup Buttermilk baking mix
1/3 cup Chopped green onions
2 tbsp Oil
1 cup Minced shrimp
8 oz Water chestnuts, drained and chopped
3/4 cup Bean sprouts, rinsed and drained
3 tbsp Soy sauce
1 tbsp Instant chicken bouillon
2 tbsp 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 cup Apricot preserves
1/2 cup Packed brown sugar
2 tbsp Cider vinegar
2 tbsp Soy sauce
1/2 tsp 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.