9 scallions
5 oz boneless chicken thighs
2 tsp tamari or other soy sauce + more fo, r serving
1 oriental sesame oil (optional)
1 salt and pepper
1/2 lb wonton skins
6 tbsp peanut oil
1/2 tsp minced fresh ginger
1 tbsp sesame seeds
1 salt and pepper
A Recipe for
Sauteed Chicken Wontons
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
This Recipe for Sauteed Chicken Wontons is one of thousands in the Recipes-to-go Asian Cookbook.
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
If you enjoy this Sauteed Chicken Wontons Recipe - you should enjoy the recipe collections you can find on the websites below:
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
This is a recipe for Sauteed Chicken Wontons from the recipe cookbook of Recipes-to-go (Asian)
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Food Tip |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
CHICKEN-TAMARI FILLING:
For the filling, cut the scallions into thin slices. In a meat
grinder or food processor, grind the meat to a coarse texture, being
careful not to overprocess. Stir in 1/4 of the scallions, 2 teaspoons
tamari, the sesame oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Bring a large pot of salted water to a boil. Put about 1 tablespoon
of the filling in the center of a wonton skin. Brush the edges of the
skin with warm water, top with another skin, and press gently around
the filling to seal the edges. Repeat until all the filling is used.
Slide wontons into boiling water, stirring gently, and cook for 2
minutes. Drain carefully and plunge into cold water to stop cooking.
Drain again. Toss with 1 tablespoon of the peanut oil.
Mince the ginger. In a large frying pan, heat 1 tablespoon of the
peanut oil over medium heat. Add the sesame seeds; cook, stirring
frequently, until just golden, about 1 minute. Stir in the ginger.
Add the remaining scallions and cook until soft, about 2 minutes.
Season to taste with salt and pepper.
Recipe can be made up to this point several hours ahead.
Cooking and Serving: Heat 2 more tablespoons of the peanut oil over
medium heat. Brown the wontons in batches, adding the remaining
peanut oil between additions, or use 2 pans. Cook until both sides
are golden, about 4 minutes total. Top wontons with the
scallion-sesame mixture. Serve additional tamari on the side for
dipping.
[ The Best of COOKS Magazine, 1987 ]
Posted by Fred Peters.
Serves: 4
Sauteed Chicken Wontons Recipe brought to you by Recipes To-Go