Millennium Post

Chicken Dumpling in Chilli Oil

Chicken Dumpling in Chilli Oil
Wonton wrappers 8 to 10
Chicken mince 200 gm
Chinese celery 50 gm
Light soy sauce 2 tsp
Dim soy sauce 1/2 tsp
Clam sauce 1 tsp
Pepper powder as per taste
Bean stew oil 3 to 4 tsp
Chicken stock 1/2 glass
Olive oil 3 tsp
Salt as per taste

Take a non-stick container and heat it up with 2 tsp olive oil in it. Include chicken stock at low-flame. Include dim soy sauce, stew oil and a pinch of salt. Blend tenderly and stew until bean stew oil sauce decreases to half. Keep aside. In another hot dish add 2 tsp oil and put chicken mince saute for around 3 to 4 minutes. Include celery, light soy sauce, shellfish sauce, white pepper powder and salt. Saute for 3 to 4 minutes and keep aside. Stuff chickens mince in all the wonton wrappers and seal them appropriately. Place them in a bamboo steaming holder and steam for around 20 minutes. Place on a serving plate and pour bean stew oil sauce to finish everything. Serve instantly.
(Courtesy:Chef Choong Chew Loon, Royal China, New Delhi)
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