Login to Save Like

Ingredients

• 5 lrg Chicken breasts -- boneless
• 2 Tbsp. Cornstarch mixed with 1/4
• 2 c. Buttermilk baking mix
•     Water
• 1/3 c. Minced green onions
• 2 x Large eggs -- slightly beaten
•     With
• 2 Tbsp. Oil
•     Water
• 1 c. Chopped shrimp
•     Oil for deep-fat frying
• 8 ounce Water chestnuts -- liquid removed
•     And
•     Sweet-sour Apricot Sauce --
•     Minced
• 3/4 c. Bean sprouts -- rinsed and
• 1/2 c. Packed brown sugar --
•     Liquid removed
• 3 Tbsp. Soy sauce
• 2 Tbsp. Soy sauce
• 1 Tbsp. Instant chicken bouillon
• 1/2 tsp Dry mustard

Description

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…

Cook Eat Share