Oriental Stuffed Chicken Rolls w/ Sweet-Sour Apricot Sauce Recipe - Cooking Index
Oriental Stuffed Chicken Rolls w/ Sweet-Sour Apricot Sauce Recipe - Cooking Index
| 5 | Chicken breasts - boneless (large) | |
| 2 tablespoons | 30ml | Cornstarch mixed with 1/4 |
| 2 cups | 474ml | Buttermilk baking mix |
| Water | ||
| 1/3 cup | 20g / 0.7oz | Chopped green onions |
| 2 | Eggs - slightly beaten | |
| With | ||
| 2 tablespoons | 30ml | Oil |
| Water | ||
| 1 cup | 93g / 3.3oz | Minced shrimp |
| Oil for deep-fat frying | ||
| 8 oz | 227g | Water chestnuts - drained |
| And | ||
| Sweet-sour apricot sauce -- | ||
| Chopped | ||
| 3/4 cup | 120g / 4.2oz | Bean sprouts - rinsed and |
| 1/2 cup | 80g / 2.8oz | Packed brown sugar -- |
| Drained | ||
| 3 tablespoons | 45ml | Soy sauce |
| 2 tablespoons | 30ml | Soy sauce |
| 1 tablespoon | 15ml | Instant chicken bouillon |
| 1/2 teaspoon | 2.5ml | Dry mustard |
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.
Source:
Low-Fat Meals, Woman's Day, 4/96
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