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Categories:
chicken soy sauce sherry cornstarch sesame oil black mushrooms shrimp water chestnuts ginger white vinegar water brown sugar ketchup salt pepper sauce green onion cornstarch
Viewed: 54 - Published at: 7 years agoIngredients
- 6 x boneless skinless chicken breast halves
- 2 Tbsp. soy sauce
- 2 Tbsp. dry sherry
- 2 tsp cornstarch
- 1 1/2 tsp sesame oil
- 6 x dry black mushrooms
- 1/2 lb medium raw shrimp, shelled, deveined and coarsely minced
- 1/3 c. sliced water chestnuts
- 1 Tbsp. chopped ginger
- 1/2 c. distilled white vinegar
- 1/2 c. water
- 1/3 c. packed brown sugar
- 3 Tbsp. ketchup
- 1/4 tsp salt
- 1/4 tsp warm pepper sauce
- 1 x green onion, cut into 2 inch slivers
- 2 tsp cornstarch dissolved in 1 Tbsp. water
Method
- Butterfly the chicken breasts.
- Combine marinade ingredients in a bowl.
- Add in chicken and turn to coat.
- Chill for 30 min.
- Soak mushrooms in hot water to cover for 30 min; then drain, throw away stems and thinly slice caps.
- Place mushrooms in a bowl with shrimp, water chestnuts and ginger; mix well.
- Place chicken on work surface.
- On each piece, place 1/6 of shrimp mix.
- Roll up breasts; don't mix in sides.
- Place rolls, seam side down, in an oiled shallow baking pan.
- Cover and refrigerateas long as overnight.
- Preheat oven to 350 degrees.
- Bake chicken, uncovered, till juices run clear when chicken is pierced, 30 to 35 min.
- Meanwhile prepare sauce: Combine vinegar, water, brown sugar, ketchup, salt and warm pepper sauce in a small pan; bring to a boil.
- Add in green onion and cook for 30 seconds.
- Add in cornstarch solution and cook, stirring, till sauce boils and thickens.
- Cut each breast into 4 or possibly 5 slices and rearrange in its original shape.
- Spoon sauce over each serving.
