Mushroom & Chestnut Stuffed Chicken Breasts Recipe
This lovely Stuffed Chicken Breasts is visually and extremely addictive! This dish has an exquisite flavor that makes it the most well loved dish at any party. I am sure you will get hooked to this Stuffed Chicken Breasts recipe if you just try it once.
Ingredients
2 dried black mushrooms
1 cup hot water
2 (3/4-Ib.) skinned, boned chicken breasts
Marinade:
1 tablespoon rice wine or dry sherry
1 teaspoon minced fresh ginger root
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sesame oil
1 egg white
2 tablespoons cornstarch
6 oz. fresh shrimp
1/4 cup shredded water chestnuts
1/4 cup shredded fresh carrot
1/4 cup shredded green onion
2 tablespoons cornstarch
6 cups oil for deep-frying
Peppersalt
Directions
Soak black mushrooms in 1 cup hot water until soft, 15 to 20 minutes.
Drain; remove any hard stems and chop very fine with a cleaver.
Slice each chicken breast in half lengthwise.
Lightly pound each piece with the blunt edge of cleaver to make 4 thin slices.
Combine marinade ingredients in a medium bowl.
Pour two-thirds of the marinade into a shallow bowl.
Add chicken; mix well.
Let stand 20 minutes.
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Chop shrimp into a fine paste.
Add shrimp paste, water chestnuts, carrot, black mushrooms and green onion to remaining third of the marinade; mix well.
Lay each chicken rectangle skin-side down.
Sprinkle cornstarch lightly on top of each chicken rectangle.
Sprinkle a fourth of the shrimp mixture over cornstarch.
Use a spoon dipped in water to press and smooth filling.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower stuffed chicken breasts into hot oil with a slotted metal spoon.
Deep-fry until golden, about 4 minutes.
Carefully remove from oil with slotted spoon.
Drain on paper towels.
Chop each piece into 2" x 1" rectangles.
Drain; remove any hard stems and chop very fine with a cleaver.
Slice each chicken breast in half lengthwise.
Lightly pound each piece with the blunt edge of cleaver to make 4 thin slices.
Combine marinade ingredients in a medium bowl.
Pour two-thirds of the marinade into a shallow bowl.
Add chicken; mix well.
Let stand 20 minutes.
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Chop shrimp into a fine paste.
Add shrimp paste, water chestnuts, carrot, black mushrooms and green onion to remaining third of the marinade; mix well.
Lay each chicken rectangle skin-side down.
Sprinkle cornstarch lightly on top of each chicken rectangle.
Sprinkle a fourth of the shrimp mixture over cornstarch.
Use a spoon dipped in water to press and smooth filling.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower stuffed chicken breasts into hot oil with a slotted metal spoon.
Deep-fry until golden, about 4 minutes.
Carefully remove from oil with slotted spoon.
Drain on paper towels.
Chop each piece into 2" x 1" rectangles.
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