Oriental stuffed chicken rolls with sweet-sour apricot sa Recipe

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Oriental stuffed chicken rolls with sweet-sour apricot sa

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Asian, Bakery, Chicken, Chinese, Ethnic, Oriental, Pastry, Poultry, Rolls

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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 ?/td>
		-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

Procedures:

1	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.
2	The dish was such a success that she went one step further and concocted a delicious oriental-style filling of her own.
3	Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by a sauce quickly made from apricot preserves.
4	To round out the menu, mrs.
5	Thompson serves crisp chinese noodles or steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with chinese almond cookies and tea.
6	Place chicken between pieces of waxed paper and with a mallet or broad side of a cleaver, pound thin.
7	Dredge in baking mix; set chicken and baking mix aside.
8	In large skillet, saute onions in oil until tender.
9	Add shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir until shrimp are opaque.
10	Add cornstarch mixture; cook and stir until thickened.
11	Place 2 tablespoons filling at one end of each breast half; roll up and secure with toothpicks.
12	Dip in egg mixture; roll in remaining baking mix.
13	Heat oil in fryer to 400°F.
14	Fry rolls 2 at a time 10 minutes or until golden brown.
15	Drain; keep warm in 300°F oven until serving time.
16	Serve with sweet-sour apricot sauce.
17	Note: chicken can be pounded and dredged and filling can be made a day ahead.
18	Refrigerate until ready to use.
19	Sauce keeps refrigerated at least one month.
20	Sauce combine all ingredients in small saucepan.
21	Stir over medium-low heat until sugar dissolves.
22	Serve warm or at room temperature. makes about 2/3 cup