Recipes

Serves 4
PREP 45 MINS
COOK 20 MINS

• 1 1⁄2 lbs ground pork
• 8 medium cooked shrimp (chopped)
• 12 medium cooked shrimp (or more)
• 1 cooked pork chop (thinly sliced strips)
• 1 chicken breast (cooked or fried and cut into thinly sliced strips)
• 1⁄2 lb sliced mushrooms
• 1 (8 ounce) can sliced water chestnuts
• 1 teaspoon chopped gingerroot
• 1 egg (beaten)
• 2 hard-boiled eggs, sliced
• 1 teaspoon sherry wine
• 1 teaspoon soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons flat-leaf Italian parsley (minced)
• 1 teaspoon garlic powder
• 7 cups chicken broth
• 1 (6 -8 ounce) package snow peas (optional)
• 1 bunch scallion (thinly sliced)
• salt and pepper
• egg roll wrap (makes larger wontons)

DIRECTIONS

• Heat a large non-stick skillet over medium-high heat until hot.
• Add ground pork and brown until no longer pink.
• Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
• Continue cooking 3 to 5 minutes.
• Add the cooked chopped shrimp.
• Remove from heat, mix thoroughly and allow to cool slightly.
• That is your filling for the wontons.
• Place a small amount of water into a small bowl to use for sealing the wontons.
• Place a tablespoon or more of the filling into the center of each wrapper.
• Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal.
• It will look like a triangle.
• Hold filled wonton by the tip with the longest side down.
• Gently wrap corners around filled part, moisten with water and gently pinch to seal.
• The finished wonton resembles a nurse’s hat.
• Set wontons aside on an oiled plate& continue with remaining wontons.
• The reason for oiling the plate is to prevent wontons from sticking.
• Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil.
• Add sliced mushrooms, sliced water chestnuts and snow peas.
• Add wontons individually and cook until they float, about 1 or 2 minutes.
• Ladle soup into individual large soup bowls with as many wontons per person as desired.
• Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
• Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.

Serves 4

Ingredients

• 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
• 1 1/2 cups cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
• 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
• 2 cloves garlic, minced
• 1 teaspoon white sesame seeds, for garnish
• Scallions, green parts thinly sliced, for garnish

Marinade

• 1 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 egg whites

Sauce:

• 1/4 cup chicken stock, or substitute water
• 1 1/2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon hoisin sauce
• 1 teaspoon chili paste
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon cornstarch

Instructions

• Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
• Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
• In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
• Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
• Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
• Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
• Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
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