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Receta Oriental Stuffed Chicken Rolls Withsweet-Sour Apricot Sauce
by CookEatShare Cookbook

Oriental Stuffed Chicken Rolls Withsweet-Sour Apricot Sauce
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Ingredientes

  • 5 lg. broiler-fryer breasts (about 3/4 pound each), split, skinned and boned
  • 2 c. buttermilk baking mix
  • 1/3 c. minced green onions
  • 2 T oil
  • 1 can chopped shrimp
  • 1 can (8 ounce) water chestnuts, liquid removed and minced
  • 3/4 c. bean sprouts, rinsed and liquid removed
  • 3 T soy sauce
  • 1 T instant chicken bouillon
  • 2 T cornstarch mixed with 1/4 c. water
  • 2 large eggs, slightly beaten with 2 T water
  • Oil for deep-fat frying
  • Sweet-Sour Apricot Sauce

Direcciones

  1. Place chicken between pcs of waxed paper and with mallet or possibly broad side of cleaver lb thin. Dredge in baking mix; set chicken and baking mix aside.In large frying pan, saute onions in oil till tender. Add in shrimps, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir till shrimps are opaque. Add in cornstarch mix; cook and stir till thickened.
  2. Place 2 T filling at one end of each breast half; roll up and secure with picks. Dip in egg mix; roll in remaining baking mix. Heat oil in fryer to 400 degrees. Fry rolls 2 at a time 10 min or possibly till golden. Drain; keep warm in 300 degree oven till serving time. Serve with Sweet Sour Apricot Sauce.
  3. Makes 5 generous servings, 2 rolls each. Per roll: 307 cal, 24 g pro, 21 g car, 1.4 g fat, 115 mg chol.
  4. NOTE: Chicken can be pounded and dredged and filling can be made day ahead. Chill till ready to use. Sauce keeps refrigerated at least one month.