Chicken Breasts Stuffed with Shrimp

Preparation info

  • Difficulty


  • Serves


    as a Main Course .

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About



Boning, parallel cutting, deep-frying

  1. Spoon some of the paste onto one half of a butterflied breast, but not so much that the breast can’t be folded over to enclose the filling completely. Fold the breast to enclose the filling. Seal in the stuffing by pressing the two edges together. Repeat for the other breast.

  2. Heat the oil in a wok to 350 degrees (medium hot). Slide the stuffed breasts into the oil one at a time.

  3. Deep-fry the breasts until they are brown (about 5 minutes). Test by pressing one; if it is mushy, the chicken is not yet done.

  4. Remove the stuffed breasts from the wok, drain them on paper towels, then cut on the diagonal into ½-inch slices.

  5. Arrange on a serving platter in pinwheel fashion and serve.

  • Suggested Beverage: Chardonnay or Macon Blanc