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Mandarin chicken crepes
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Crepes, Ethnic, Poultry, Stuffed Dishes |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | All purpose flour | | 1/8
| tsp | Salt | | 2
| | Eggs | | 3/4
| cup | Milk | | 1
| tbsp | + 1 teaspoon vegetable oil | | | -divided | | 1 1/4
| lbs | Boneless chicken breasts cut | | | -into ?inch pieces | | 1
| | Chopped onion | | 1
| | Cut in half garlic clove | | 1
| tsp | Minced ginger root | | 1
| tbsp | Cornstarch | | | Water | | 2
| tbsp | Firm packed light brown | | | -sugar | | 1/4
| cup | Cider vinegar | | 1
| tbsp | Lite soy sauce | | 1/8
| tsp | Pepper | | 1
| can | (11-oz) mandarin oranges | | | -drained and juice reserved | | 1
| can | (8-oz) sliced drained water | | | -chestnuts | | 1
| tbsp | Chopped parsley |
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Procedures:
| 1 | In large bowl, combine flour and salt. | | 2 | In small dish, whisk together eggs, milk and 1 tablespoon of oil; pour into flour mixture. | | 3 | In 6 inch skillet or crepe pan, heat ?teaspoon oil over medium heat. | | 4 | Pour 2 tablespoon batter in pan; swirl into thin layer. | | 5 | Cook until bottom is golden brown, then flip and cook second side 10 seconds. | | 6 | Repeat with remaining batter, layering crepes between wax paper; set aside. | | 7 | In large skillet, over high heat, saute chicken in remaining 1 teaspoon oil until browned; remove to bowl. | | 8 | Reduce heat to medium; saute onion, garlic and ginger root until soft; remove garlic. | | 9 | In large dish, combine cornstarch, 2 tablespoon water, the brown sugar, vinegar, soy sauce and pepper. | | 10 | Add water to mandarin juice to equal 1 cup; stir into cornstarch mixture and add to skillet. | | 11 | Reduce heat to low; simmer, uncovered 5 minutes, stirring occasionally. | | 12 | Set aside ?cup sauce; reserve a few oranges. | | 13 | Add chicken, water chestnuts and remaining oranges to skillet; simmer, uncovered, 3 minutes. | | 14 | To fill crepes, place ?cup filling in center of crepe; fold edges over middle, using sauce to seal. | | 15 | Spoon small amount of sauce and oranges over each crepe; sprinkle with parsley. |
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