Ginger Chicken Wontons Low Carb Food

GINGER CHICKEN WONTONS (LOW CARB)

Steps:

• In large bowl combine chicken, egg, green onion and spices.
• Heat oil to 375 degrees.
• Carefully put heaping teaspoons of mixture in hot oil.
• Cook 8-10 at a time until golden brown and juices are no longer pink.
• Drain on paper towels.
• Serve with Chinese hot mustard or gingered soy sauce.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

CHICKEN WONTONS (& QUICK WONTON SOUP)

Steps:

• for wonton soup broth :.
• Simmer broth, ginger & shallots gently. Do not add cilantro until serving broth with dumplings.
• Wet a paper towel and place it over the dumpling/wonton wrappers to keep them moist.
• Place the ground chicken, shallots, scallions, mushrooms, garlic, water chestnuts, shrimp, ginger, salt and pepper in a large bowl and stir to combine.
• Add the soy sauce and stir again.
• Bring the salted water to a boil.
• Peel off a dumpling wrapper and place 1 tablespoon of filling in the middle of the wrapper.
• Moisten the edges of the wrapper and fold into a crescent or scrunch up into a teepee if planning to use in wonton soup.
• Press down on the edges with the tines of a fork if making crescent shape.
• Repeat this process with all the wrappers, making sure not to overlap the dumplings on the plate or they will stick together.
• In batches, place the dumplings in the boiling water and cook. When they float to the surface, they are finished.
• Remove wontons with wire skimmer or slotted spoon. Serve on plates with soy sauce or place in a broth and serve in broth as a soup. Makes about 60 wontons.

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.