Chinese Egg Rolls
1 lb. cooked/shredded beef, chicken or pork, or 1 lb
chopped, cooked shrimp
2 cups Chinese cabbage, finely chopped
1 cup bok choy, finely chopped (including leaves)
½ cup finely chopped onion (yellow or green onion – if using
green onion, include some stems)
1 can water chestnuts, chopped
1 can bamboo shoots, chopped
2 cups bean sprouts
½ tsp. salt
¼ tsp. white pepper
(use black pepper if white isn’t available)
2 tblsp. peanut butter
1 tblsp. bead molasses*
2 tblsp. Kikkoman soy sauce
1 tsp. sugar
* If unable to find bead molasses,
increase soy sauce to 3 tblsp. and sugar to 2 tsp.
1 pkg. egg roll skins
1 egg, beaten
peanut oil for frying
Heat peanut oil in a large wok. Oil is ready when bubbles rise from a
chopstick touched to the bottom of the wok.
Combine filling ingredients in a large bowl. Mix thoroughly. Brush the two edges of the egg roll wrapper
at the top corner with beaten egg. Spoon
mixture onto egg roll wrappers near bottom corner. Fold bottom corner over filling, then fold in
left and right corners. Roll up to cover
filling. Use additional egg to seal if necessary. Store in refrigerator until ready to fry.
Add a few egg rolls at a time to the hot oil and fry until
just crispy. Remove and drain on a rack
over paper towels. Once all egg rolls
have been fried once, fry egg rolls a second time until golden brown.
Recipe can be doubled.
This recipe is courtesy of my very well-worn Family Circle "Best Ever Chicken Recipes" and was inspired by the chicken from "that Colonel in Kentucky"
1 broiler-fryer, cut up (about 2 1/2 - 3 pounds)
3 cups water
1 tablespoon salt
2 teaspoons fines herbes (in the seasoning section of your grocery store)
2 teaspoons dried onion flakes
2 teaspoons seasoned salt
2 envelopes or 2 teaspoons instant chicken broth (Orrington Farms is a good one) - NOT bullion cubes
1/2 teaspoon seasoned pepper
1 1/2 cups flour
Fat for frying
Chicken broth (recipe follows)
Chicken gravy (recipe follows)
1. Cover chicken with a mixture of water and salt in a medium-size bowl. Chill overnight or at least one hour.
2. Whirl fines herbes, onion flakes, seasoned salt, instant chicken broth and seasoned pepper in a blender, food processor or grind with mortar and pestle until a very fine powder. Combine with flour in a plastic bag.
3. Remove chicken pieces, a few at a time, from water; shake in flour mixture while still wet, until thickly coated with flour. (Save water for broth, below)
4. Melt enough shortening or pour in enough vegetable oil to make a 1-inch depth in a large skillet; heat to 375 on a deep fat thermometer or until a cube of bread turns golden in 60 seconds.
5. Fry chicken pieces, turning once, 5 minute on each side. Lift out with a slotted spoon; drain well on paper towels.
6. When all pieces are fried; drain the fat from skillet. Add 1 cup chicken broth to skillet, return chicken pieces; cover skillet.
7. Cook 25 minutes, or until chicken pieces are fork tender. Place on hot serving platter and keep warm in oven while making chicken gravy.
CHICKEN BROTH: Makes about 3 cups
Place 3 cups salted water in which chicken soaked, with chicken giblets in a small saucepan; add 2 thick onion slices and a handful of the top half of celery stalks with leaves. Bring to a slow boil. Reduce heat, cover and simmer 30 minutes.
NOTE: You can also substitute Kitchen Basics chicken broth (comes in a box).
CHICKEN GRAVY: Makes about 2 1/2 cups
Strain and add remaining chicken broth to skillet; bring to boiling, stirring and scraping the
bottom and side of pan. Make a smooth paste with 1/4 cup all-purpose flour and 1/2 cup cold water. Stir into boiling liquid; continue stirring and boiling for 1 minute. Season to taste. Darken with a little gravy coloring if you wish. Reduce heat and simmer for two minutes.