← All recipes

Oriental Stuffed Chicken Rolls with Sweet-Sour

Oriental Stuffed Chicken Rolls with Sweet-Sour comes together with Green Onions, Oil, Shrimp, and Water Chestnuts. Serves 5. Scale it up or down for the number of people at the table.

Ingredients

• 1/3 cup
• 2 tbsp
• 1 cup
• 8 oz

Method (preview)

1. 1

   Cup water 2 Eggs, slightly beaten with 2

2. 2

   Looking for a new way to treat some leftovers,

3. 3

   Margaret Thompson of Chicago, an innovative cook, decided to use chop suey as a filling for a French-style chicken roll.

4. 4

   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.

5. 5

   Place chicken between pieces of waxed paper and with a mallet or broad side of a cleaver, pound thin.

6. 6

   Dredge in baking mix; set chicken and baking mix aside.

7. 7

   In large skillet, saute onions in oil until tender.

8. 8

   Add shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir until shrimp are opaque.

9. 9

   Add cornstarch mixture; cook and stir until thickened.

10. 10

    Place 2 tablespoons filling at one end of each breast half; roll up and secure with toothpicks.

11. 11

    Dip in egg mixture; roll in remaining baking mix.

12. 12

    Heat oil in fryer to 400~F. Fry rolls 2 at a time 10 minutes or until golden brown.

13. 13

    Drain; keep warm in 300~ oven until serving time.

14. 14

    Serve with Sweet-sour

15. 15

    Apricot Sauce.

16. 16

    Sauce Combine all ingredients in small saucepan. Stir over medium-low heat until sugar dissolves. Serve warm or at room temperature.