Crispy Wonton Salad in Crispy Wonton Bowl
From My first cooking class from June of 2007 & our cookbook (In the Kitchen )
Bella Blue's Cooking Cafe. Archived. Ignore time stamp on pic. Obvioulsy it was the wrong date. ;)
This was really good.
The students.
Crispy Chicken Wonton Salad in Crispy Wonton Bowls
Serves 4-6
GH= Grown Up Helper
For the Salad. Mix the next ingredients in a large Salad Bowl or Large Zip lock baggie:
½ a head of Napa Cabbage or 1 bag shredded cabbage
1 bunch scallions, chopped
1 red bell pepper, sliced & bite size
1 package of mushrooms (button or crimini), sliced
1 cup shredded carrots (you can buy shredded)
1 zucchini shredded (use a cheese grater or processor
½ cup Cilantro chopped or hand shredded
For the Wontons: 4- 5 per person. You will need a package of small and Large Wonton Wrappers. (in the produce section of the store)
3 lb chicken. Rotisserie (From the store) or with help of a GH Bake @ 425 for 45 Minutes a whole cut up chicken. Chicken will be done when the juice runs clear out of the chicken thigh or the temp on the breast in 180. Before Roasting, Season chicken with Olive Oil, Salt & Pepper. Once roasted, let chicken rest to maintain juices and cool for 20 minutes. Remove skin & discard, shred meat with your hands.
In a food processor add the chicken, olive oil (3 times around the bowl) pepper to taste. 1 clove of garlic. 1-2 tbl of fresh ginger, drizzle of soy, 2 tbl of plum sauce. Pulse until the chicken is like a paste.
Have a small bowl of water near you to assemble the Wonton. Take your Wonton wrapper and with your finger spread a little water on the wrapper (this is to help seal the wrapper) in the middle of the Wonton add 1 tsp of the Chicken Mix. Fold Origami style, seal with more water and set aside. Once you have all the wontons wrapped with a GH add them to a frying pan or pot that has about 1-2 inches of Hot Oil (canola or Veg Oil is best, never Xtra Virgin Olive Oil with High Temps. Be careful as not to overcrowd the pan. These can be done in small batches. Fry on each side till Golden Brown. Remove with a spatula and drain on Paper towels. Now for the Large Wonton wrappers you will need to have at least 3 inches of oil in a large pot and a soup ladle . With a GH add the wonton on top of the hot oil gently push the wonton down in the center with the ladle to form a bowl and fry until golden Brown. Drain. Add salad Mix to your bowls, dressing and arrange chicken wontons around the top of your salad. Add Trader Joes or your favorite Asian dressing to your salad. YUMMY!
Bella Blue's Cooking Cafe. Archived. Ignore time stamp on pic. Obvioulsy it was the wrong date. ;)
This was really good.
The students.
Crispy Chicken Wonton Salad in Crispy Wonton Bowls
Serves 4-6
GH= Grown Up Helper
For the Salad. Mix the next ingredients in a large Salad Bowl or Large Zip lock baggie:
½ a head of Napa Cabbage or 1 bag shredded cabbage
1 bunch scallions, chopped
1 red bell pepper, sliced & bite size
1 package of mushrooms (button or crimini), sliced
1 cup shredded carrots (you can buy shredded)
1 zucchini shredded (use a cheese grater or processor
½ cup Cilantro chopped or hand shredded
For the Wontons: 4- 5 per person. You will need a package of small and Large Wonton Wrappers. (in the produce section of the store)
3 lb chicken. Rotisserie (From the store) or with help of a GH Bake @ 425 for 45 Minutes a whole cut up chicken. Chicken will be done when the juice runs clear out of the chicken thigh or the temp on the breast in 180. Before Roasting, Season chicken with Olive Oil, Salt & Pepper. Once roasted, let chicken rest to maintain juices and cool for 20 minutes. Remove skin & discard, shred meat with your hands.
In a food processor add the chicken, olive oil (3 times around the bowl) pepper to taste. 1 clove of garlic. 1-2 tbl of fresh ginger, drizzle of soy, 2 tbl of plum sauce. Pulse until the chicken is like a paste.
Have a small bowl of water near you to assemble the Wonton. Take your Wonton wrapper and with your finger spread a little water on the wrapper (this is to help seal the wrapper) in the middle of the Wonton add 1 tsp of the Chicken Mix. Fold Origami style, seal with more water and set aside. Once you have all the wontons wrapped with a GH add them to a frying pan or pot that has about 1-2 inches of Hot Oil (canola or Veg Oil is best, never Xtra Virgin Olive Oil with High Temps. Be careful as not to overcrowd the pan. These can be done in small batches. Fry on each side till Golden Brown. Remove with a spatula and drain on Paper towels. Now for the Large Wonton wrappers you will need to have at least 3 inches of oil in a large pot and a soup ladle . With a GH add the wonton on top of the hot oil gently push the wonton down in the center with the ladle to form a bowl and fry until golden Brown. Drain. Add salad Mix to your bowls, dressing and arrange chicken wontons around the top of your salad. Add Trader Joes or your favorite Asian dressing to your salad. YUMMY!
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