Imperial Seafood Rolls (Hoisin Chun Guen)

  • Origin : China
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 10m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No fruits, High sugar, High fat, Whole grains, Complex carbs, High sodium, High protein

Ingredients

  • 15 Medium Egg Roll Skins
  • 0.5 lb Shrimp
  • 4 Tsp White Wine
  • 1 Cup Crab Meat
  • 1 Bunch Scallion
  • 4 Medium Waterchestnuts
  • 4 Medium Chinese Mushrooms
  • 2 Tsp Oyster Sauce
  • 1 Tsp Soy sauce
  • 1 Tsp Sesame Oil
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 4 Tsp Cornstarch
  • 1 Pinch White Pepper
  • 5 Tsp Chicken Broth
  • 1 Medium Egg


Directions

To Make Sauce, Mix Cornstarch And Water Together. Add Garlic, Ginger, Sugar, Soy Sauce, Vinegar And Wine. Then Add Chicken Broth And M.S.G. And Stir Until Sugar Disolves. Refrigerate Until Needed. In Separate Bowl, Mix Chicken, Soy Sauce And Pepper. Stir In Egg. Add Cornstarch Until Chicken Is Coated Evenly. Add Oil To Help Separate Chicken Pieces. Divide Chicken Into Small Quantities And Deep-Fry At 350 Degrees Until Crispy. Drain On A Paper Towel. Place A Small Amount Of Oil In Wok And Heat Until Wok Is Hot. Add Scallions And Peppers And Stir-Fry Briefly. Stir Sauce; Add To Wok. Place Chicken In Sauce And Cook Until Sauce Thickens. Add Either Cornstarch Or Water As Needed. Serve With Rice.

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