Title: Mandarin Chicken Crepes
Categories: Chinese Chicken
Yield: 6 Servings
| 3/4 | c | All purpose flour |
| 1/8 | ts | Salt |
| 2 | | Eggs |
| 3/4 | c | Milk |
| 1 | tb | + 1 teaspoon vegetable oil divided |
| 1 1/4 | lb | Boneless chicken breasts cut into 1/2 inch pieces |
| 1 | | Chopped onion |
| 1 | | Cut in half garlic clove |
| 1 | ts | Minced ginger root |
| 1 | tb | Cornstarch |
| | | Water |
| 2 | tb | Firm packed light brown sugar |
| 1/4 | c | Cider vinegar |
| 1 | tb | Lite soy sauce |
| 1/8 | ts | Pepper |
| 1 | cn | (11-oz) mandarin oranges drained and juice reserved |
| 1 | cn | (8-oz) sliced drained water chestnuts |
| 1 | tb | Chopped parsley |
In large bowl, combine flour and salt. In small dish, whisk together eggs,
milk and 1 tablespoon of oil; pour into flour mixture. In 6 inch skillet or
crepe pan, heat 1/4 teaspoon oil over medium heat. Pour 2 tablespoon batter
in pan; swirl into thin layer. Cook until bottom is golden brown, then flip
and cook second side 10 seconds. Repeat with remaining batter, layering
crepes between wax paper; set aside. In large skillet, over high heat,
saute chicken in remaining 1 teaspoon oil until browned; remove to bowl.
Reduce heat to medium; saute onion, garlic and ginger root until soft;
remove garlic. In large dish, combine cornstarch, 2 tablespoon water, the
brown sugar, vinegar, soy sauce and pepper. Add water to mandarin juice to
equal 1 cup; stir into cornstarch mixture and add to skillet. Reduce heat
to low; simmer, uncovered 5 minutes, stirring occasionally. Set aside 1/4
cup sauce; reserve a few oranges. Add chicken, water chestnuts and
remaining oranges to skillet; simmer, uncovered, 3 minutes. To fill crepes,
place 1/2 cup filling in center of crepe; fold edges over middle, using
sauce to seal. Spoon small amount of sauce and oranges over each crepe;
sprinkle with parsley.