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Ингредиенты
- 5 lrg Chicken breasts, boneless
- 2 c. Buttermilk baking mix
- 1/3 c. Minced green onions
- 2 Tbsp. Oil
- 1 c. Chopped shrimp
- 8 ounce Water chestnuts, liquid removed and
- 3/4 c. Bean sprouts -- rinsed and
Инструкции
- 3 Tbsp. Soy sauce1 Tbsp. Instant chicken bouillon2 Tbsp. Cornstarch mixed with 1/4 - c. water 2 Large eggs - slightly beaten withwaterOil for deep-fat fryingSweet-sour Apricot Sauce1/4 c. Apricot preserves1/2 c. Packed brown sugar2 Tbsp. Cider vinegar2 Tbsp. Soy sauce1/2 tsp. 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 which 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 possibly steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with Chinese almond cookies and tea.
- Place chicken between pcs of waxed paper and with a mallet or possibly broad side of a cleaver, lb. thin. Dredge in baking mix; set chicken and baking mix aside.
- In large skillet, saute/fry onions in oil till tender. Add in shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir till shrimp are opaque.
- Add in cornstarch mix; cook and stir till thickened.
- Place 2 Tbsp. filling at one end of each breast half; roll up and secure with toothpicks. Dip in egg mix; roll in remaining baking mix.
- Heat oil in fryer to 400 F. Fry rolls 2 at a time 10 min or possibly till golden. Drain; keep hot in 300 oven till serving time. Serve with Sweet-sour Apricot Sauce.
- NOTE: chicken can be pounded and dredged and filling can be made a day ahead. Chill till ready to use. Sauce keeps refrigerated at least one month.
- Sauce Combine all ingredients in small saucepan. Stir over medium-low heat till sugar dissolves. Serve hot or possibly at room temperature.
- Makes about 2/3 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 5 servings | |
| Calories 469 | |
| Calories from Fat 183 | 39% |
| Total Fat 20.46g | 26% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.31g | |
| Cholesterol 165mg | 55% |
| Sodium 264mg | 11% |
| Potassium 753mg | 22% |
| Total Carbs 25.22g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.49g | 4% |
| Protein 44.07g | 71% |
