Spiced chicken wontons with stir-fried vegetables and sweet & sour sauce
Ingredients - serves 4
2 chicken breasts, skinned
2 tablespoons hoisin sauce
3 tablespoons fresh minced ginger
2 birdseye chilli peppers , chopped fine
1 tablespoon minced garlic, fine
Salt & pepper
16 small wonton wrappers
1 egg, whisked with 2 tablespoons water
Vegetable oil for deep-frying
Julienne of carrots
225g shitake mushrooms, julienned
225g red bell peppers " "
225g yellow bell peppers " "
225g leeks " "
225g bean sprouts
115g chopped spring onions
To prepare the wonton filling, finely chop the chicken and toss in a large bowl with the garlic, hoisin sauce, 1 tablespoon ginger, chilli and ½ tablespoon minced garlic. Season to taste with salt and pepper, sauté the chicken mixture for 5 - 7 minutes or until all of the chicken is cooked, cool and adjust the seasoning if necessary.
Cook the wontons in oil heated to 350 degrees in a large frying pan or wok. Fry the wontons for 1 minute on each side or until golden brown and crispy, blot the wontons on paper towels and season with salt.
To prepare the stir fry sweat the remaining 2 tablespoons ginger and garlic in 2 tablespoons of of oil over a medium heat for 30 seconds. Add the vegetables and stir fried vegetables in the centre of each plate, place 4 chicken wontons on the vegetables and pour the sweet and sour sauce around, serve.
Spicy sweet and sour sauce
225ml rice vinegar
1 ½ teaspoons soy sauce
50ml hoisin sauce
1 teaspoon fresh chilli pepper (birds eye chilli)
1½ teaspoon corn flour
1½ teaspoon water
(2 tablespoons tomato concentrate - optional)