Here’s to a Happy and Healthy 2009!

02Jan09

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

 

Ingredients:

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

 

Dipping Sauce:

¼ cup Chili sauce

1 ½ tablespoons lime juice

 

Directions:

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. 

 

 

 

Source: Oishii

 

 

 

 

 

Orange Chicken

 

Ingredients:

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)

Coating & Frying oil:
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)

Directions:

FOR THE MARINADE & SAUCE

Place the chicken in a 1-gallon zipper-lock bag; set aside. Combine the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne in a large saucepan (with at least a 3 quart capacity); whisk until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken; press out as much air as possible and seal the bag, making sure that all the pieces are coated with the marinade. Refrigerate 30-60 minutes, but no longer.
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.

FOR THE COATING

Place the egg whites in a pie plate, using a fork, beat until frothy. In a second pie plate, which the cornstarch, baking soda and cayenne until combined. Drain the chicken in a colander or large mesh strainer; thoroughly pat the chicken dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat; transfer the pieces to the cornstarch mixture and coat thoroughly. Place the dredged chicken pieces on a wire rack set over a baking sheet repeat with the remaining chicken.

TO FRY THE CHICKEN

Heat the oil in an 11-to 12-inch dutch oven or straight sided sauté pan with at least a 3 quart capacity over high heat until the oil reaches 350 degrees on an instant read or deep fry thermometer. Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer to a paper towel-lined plate. Return the oil to 350 degrees and repeat with the remaining chicken.

 

TO SERVE

Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve immediately.  I opted to serve the sauce in a bowl on the side, since Kyle and I prefer different amounts on our chicken. 

 

 

Source Joelen’s Culinary Adventures

 

 

 

Filed under: Appetizers, Asian, Chicken   |  4 Comments