Ingredients Jump to Instructions ↓

  1. 5 Chicken breasts - boneless (large)

  2. 2 tablespoons 30ml Cornstarch mixed with

  3. 1/4 2 cups 474ml Buttermilk baking mix Water

  4. 1/3 cup 20g / 0.7oz Chopped green onions

  5. 2 Eggs - slightly beaten With

  6. 2 tablespoons 30ml Oil Water

  7. 1 cup 93g / 3 1/3oz Minced shrimp Oil for deep-fat frying

  8. 8 oz 227g Water chestnuts - drained And Sweet-sour apricot sauce -- Chopped

  9. 3/4 cup 120g / 4 1/5oz Bean sprouts - rinsed and 1/2 cup 80g / 2.8oz Packed brown sugar -- Drained

  10. 3 tablespoons 45ml Soy sauce

  11. 2 tablespoons 30ml Soy sauce

  12. 1 tablespoon 15ml Instant chicken bouillon

  13. 1/2 teaspoon 2 1/2ml Dry mustard

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. NOTE: chicken can be pounded and dredged and filling can be made a day 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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