Cooking Recipe Oriental Stuffed Chicken Rolls With Sweet-Sou
Recipe Ingredients
Directions
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