Stuffed Chicken Breasts Recipe
|
|
Ingredients:
-
2/3
lb boned chicken breasts or chicken legs
-
1
tablespoon cooking wine or sherry
-
1
tablespoon cornstarch
-
1 egg
white
-
2/3
teaspoon salt
-
Dash
of black pepper
-
1/2
lb raw shelled shrimps
-
Water
chestnuts, carrot, Chinese black mushrooms, green onions -
shredded to 1 inch length and combined to equal 1/2 cup
-
Oil
for frying
|
|
Method:
-
Slit
each piece of chicken lengthwise in half or in thirds to lie
flat (butterfly); do not cut through.
-
Mix
cooking wine, cornstarch, egg white, salt, and black pepper
together. Coat meat with half of the mixture
-
Clean
and chop the shrimps finely. Add the remainder of mixture; then
add 1/2 cup water chestnuts mixture and mix. This will be the
topping
-
Place
the chicken on a flat surface, skin side down. Sprinkle with
cornstarch then evenly spread with the topping
-
Heat
the wok and add oil. When the oil is hot, deep fry the pieces of
chicken over medium heat for 4 minutes, or until golden brown.
Remove and drain.
-
Slice
the pieces into 1 inch widths and place on a serving plate. Dip
into Szechuan peppercorn salt or ketchup before eating.
|
|
