Here’s to a Happy and Healthy 2009!
Well, it’s hard to believe that 2008 has come and gone! Kyle and I rang in 2009 at home in our PJs with some great food. In honor of 2009 being the year of the Ox we opted for an asian inspired menu for NYE, all of which was delicious. My hope is that I will keep this blog a little more up to date in 2009, so watch for some new and exciting recipes. From our family to yours, have a blessed 2009!
Crispy Chicken Wontons with Chili Lime Dipping Sauce
Yields: 30 Wontons
½ tablespoon of sesame oil
¼ Head of cabbage, shredded
½ lb. ground chicken
1 clove garlic, minced
1 tsp. ginger, minced
½ tsp. garlic powder
2 tablespoons soy sauce
Salt and pepper to taste
30 Wonton wrappers
Canola oil for frying
¼ cup Chili sauce
1 ½ tablespoons lime juice
Mix the chili sauce and lime juice in a bowl and set aside.
Heat the sesame oil in a large skillet. Add the cabbage and sauté until soft. Continue by adding the garlic and ginger and cook for 1 minute. Add the ground chicken, breaking it in to pieces and cook until done. Add garlic powder, salt and pepper. Add the soy sauce and turn off the heat.
To assemble the wontons place a spoonful of chicken mixture in the center of the wrapper. Dip your finger in a bowl of water and moisten 2 of the sides of the wrapper. Fold the opposite sides over and press together, forming a triangle. Repeat with the remaining wrappers.
Pour the canola oil into a pan to the depth of 1 inch, heat over medium –high heat. When hot fry the wontons (1-2 minutes per side) until brown.
Marinade & Sauce:
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces
3/4 cup low sodium chicken broth
3/4 cup juice, 1 1/2 teaspoons grated zest and 8 strips orange peel (each about 2″ long by 1/2″ wide) from 2 oranges
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup dark brown sugar
3 medium garlic cloves, minced
1 tablespoon grated fresh ginger
1/4 cayenne (I omitted)
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons cold water
8 small whole dried red chilies (optional)
3 large egg whites
1 cup cornstarch
1/2 teaspoon baking soda
1/4 teaspoon cayenne (I omitted)
3 cups peanut oil (I used canola oil)
Bring the remaining mixture in the saucepan to a boil over high heat. In a small bowl, stir together the cornstarch and cold water whisk the cornstarch mixture into the sauce. Simmer, stirring occasionally, until thick and translucent, about 1 minute. Off the heat, stir in the orange peel and chilies, if using (the sauce should measure 1 1/2 cups); set the sauce aside.
Source Joelen’s Culinary Adventures
Filed under: Appetizers, Asian, Chicken | 4 Comments