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Oriental stuffed chicken rolls with sweet-sour apricot sa
Zutaten für 5 Portionen Menge anpassen
die Zutaten:
5 grossChicken breasts, boneless
2 TasseButtermilk baking mix
1/3 Tassegreen onions chopped
2 Esslöffeloil
1 TasseShrimp minced
8 x ca. 30 gWater chestnuts drained, chopped
3/4 TasseBean sprouts rinsed, drained
3 Esslöffelsoy sauce
1 Esslöffelchicken bouillon instant
2 EsslöffelCornstarch mixed with 1/4 cup water
Eggs, slightly beaten with 2 tablespoons water
 Oil for deep-fat frying
 Sweet-sour Apricot Sauce
1/4 Tasseapricots preserved
1/2 Tassebrown sugar packed
2 Esslöffelcider vinegar
2 Esslöffelsoy sauce
1/2 Teelöffelmustard dry
die Zubereitung:

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.

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.

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