Ingredients :
- Canola oil
- Sesame oil
- 1 lb Ground chicken
- 1 cup Shiitake mushrooms chopped
- 4 each Green onions - green and whites chopped
- 4 clove Garlic crushed
- 2 tbsp Fresh ginger minced
- 3 cup Bag of Coleslaw mix (cabbage, carrots)
- 1 tbsp Thyme
- 1/2 tbsp Chives
- 2 tbsp Soy sauce plus more for taste
- Siracha (rooster sauce)
- 2 tbsp Oyster sauce or hoisin sauce
- 1/2 tbsp Cilantro chopped
Method :
- Season ground chicken with 1 Tbls of soy sauce and rooster sauce, a little salt. Let sit for an hour or more. In wok or large pan put 3 rounds of canola oil with 2Tbls of sesame oil. Fry chicken until just browned. Remove from wok.
- Add garlic, ginger, onions, mushrooms, cabbage mixture. Add oyster sauce, siracha, thyme, chives. Add chicken back in. Add cilantro. Simmer for 5 more minutes.
- With your finger spread Wonton wraps with water on sides and fill with chicken mixture. Seal each corner to corner. See picture.
- In a non stick skillet, pour sesame oil (2 rounds). Place as many wontons can"t fit. Let bottom brown for about 4 minutes. Pour a little of water in pan. Have a lid available. Quickly place the lid over to pan to steam wontons.
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