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