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Chicken Wonton

(0)
35 Min
 
portions
35 %

Carbs

3 %

Fats

12 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 721 g
Energy 854 kJ / 204 kcal 6156 kJ / 1470 kcal
Sat. fat 1 g 3 g
Unsat. fat 1 g 4 g
Fibre 2 g 10 g
Salt 844 mg 6080 mg
Units:
 
  • 400 g
    Wonton sheet
  • 225 g
    Chicken - mince
  • 20 g
    Spring Onion/Scallion
  • 20 ml
    Tap water
  • 10 g
    Garlic
  • 9 ml
    Fish sauce (Nam pla)
  • 10 g
    Ginger
  • 10 ml
    Soy sauce
  • 8 ml
    Sesame oil
  • 5 g
    Coriander leaves
  • 4 g
    Chili pepper
  • 721 g
    Total recipe weight

Equipment

1 x Mixing Bowl , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Ice cream scoop
Method

Preparation time

30 Min

Cooking time

5 Min

1

Peal and grate the ginger and garlic add to the chicken mince in a mixing bowl

2

Wash and finely chop the chili, the spring onions and the coriander leaves. Add to the chicken.

 

3

Finaly add the soy sauce, sesam oil and the fish sauce to the chicken and mix well.

4

Place 4 -6 wonton sheets on a clean and dry worksurface. Brush the outsides with a little water.

5

Using a small ice cream scoop or a spoon divide 15 - 20 grams of chicken mix on each of the wonton sheets.

6

Fold each sheet together like a little sack and set a side on baking paper.

7

Prepare the wonton by;

Steaming - Steam on baking paper or a banana leave 4 - 6 minutes until cooked

Boiling - Boil the wonton in oriental stock for 4 - 6 minutes until cooked (take care not pack too many wonton close together in a pan) 

Deepfrying - Heat the oil to 180 °C / 356 °F deepfry for 4 - 6 minutes until golden brown and cooked.

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