Oriental Stuffed Chicken Rolls With Sweet-sou Recipe

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• 8 oz Water chestnuts, drained and sliced
• 2 Eggs, slightly beaten with 2 tbsps water
• 1 tb Instant chicken bouillon
• 2 tb Soy sauce
• 1/2 c Packed brown sugar
• 2 tb Oil
• 2 tb Cornstarch mixed with 1/4 c water
• Sweet-sour Apricot Sauce
• Oil for deep-fat frying
• 5 lg Chicken breasts, boneless
• 1/4 c Apricot preserves
• 1/2 ts Dry mustard
• 2 tb Cider vinegar
• 1/3 c sliced green onions
• 3 tb Soy sauce
• 2 c Buttermilk baking mix
• 3/4 c Bean sprouts, rinsed and drained
• 1 c Minced shrimp

• Step #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.
• Step #2 The dish was such a success that she went one step further & concocted a delicious Oriental-style filling of her own.
• Step #3 Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by a sauce quickly made from apricot preserves.
• Step #4 To round out the menu, Mrs.
• Step #5 Thompson serves crisp Chinese noodles or steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with Chinese almond cookies & tea.
• Step #6 Place chicken between pieces of waxed paper & with a mallet or broad side of a cleaver, lb thin.
• Step #7 Dredge in baking mix; set chicken & baking mix aside.
• Step #8 In large skillet, saute onions in oil until tender.
• Step #9 Add shrimp, water chestnuts, bean sprouts, soy sauce & bouillon; cook & stir until shrimp are opaque.
• Step #10 Add cornstarch mixture; cook & stir until thickened.
• Step #11 Place 2 tbsps filling at one end of each breast half; roll up & secure with toothpicks.
• Step #12 Dip in egg mixture; roll in remaining baking mix.
• Step #13 Heat oil in fryer to 400~F.
• Step #14 Fry rolls 2 at a time 10 mins or until golden brown.
• Step #15 Drain; keep warm in 300~ oven until serving time.
• Step #16 Serve with Sweet-sour Apricot Sauce.
• Step #17 NOTE: chicken can be lbed & dredged & filling can be made a day ahead.
• Step #18 put in the fridge until ready to use.
• Step #19 Sauce keeps put in the fridged at least one month.
• Step #20 Sauce mix all ingredients in small saucepan.
• Step #21 Stir over medium-low heat until sugar dissolves.
• Step #22 Serve warm or at about room temp.
• Step #23 Makes about 2/3 c.
• Step #24 --.
• Enjoy the ORIENTAL STUFFED CHICKEN ROLLS WITH SWEET-SOU recipe

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