жилищная приватизация, до какого года приватизация, госпошлина за выписку из егрюл, передать показания счетчика, московские льготы, купить счетчик, госпиталь ветеранов, приватизация земельного участка, льготы инвалидам, сколько стоит развод 2014 год, счетчики москва, получение выписки из егрюл, ветераны москвы, отпуск при увольнении, льготы матери одиночки в 2014

- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -

Crisp Orange-Chicken Spring Rolls

Posted By GKC On February 6, 2011 @ 1:58 am In Recipes of the Week,Weekly Recipes | 1 Comment

Makes 12 spring rolls

Original recipe is from Martha Stewart, adapted by GKC
2 jalapeno peppers, minced (center and seeds removed if you do not like it spicy)
6 cloves garlic, minced
4 teaspoons minced fresh ginger
2 tablespoon white cooking wine
6 tablespoons orange juice
2 tablespoon low-sodium soy sauce
1/2 pound skinless chicken breast, sliced into thin strips
1 tablespoon canola oil
1 large apple, peeled, cored, and cut into thin strips
4 green onions, green part only, cut into short, thin slivers
1 small red bell pepper, seeded and cut into thin strips
1 tablespoon seasoned rice vinegar
1-1/2 teaspoons sesame oil
12 8-inch round dried rice-paper wrappers
1 head Boston or Bibb lettuce, leaves separated and washed

For Sweet and Sour Chili Sauce:
Combine jalapeno pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Set aside. Take 2 tablespoons of sauce and toss with the chicken. Reserve the rest of sauce for dipping. Cover and marinate the chicken for 15 minutes. Drain excess liquid.

For Spring Rolls:
In a small pan, heat canola oil and sauté chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.

Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.

Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.

Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Cook the rolls until lightly browned and crisp, 8 to 10 minutes, checking frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in lettuce leaf, with Sweet and Sour Chili Sauce.

Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2011/02/crisp-orange-chicken-spring-rolls/

Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.