Ingredients

  • Yields 15-18 wontons
  • wontons:

    150 g minced chicken

  • 1 tbsp cornflour

  • 1 tbsp fish sauce

  • 1 clove garlic (minced)

  • 15 wanton skin (round type)

  • 1 small beaten egg 

     

  • other ingredients:

    300 g kangkong washed and cut into 1” lengths

  • 2 tbsp vegetable oil

  • 4 cloves garlic (sliced)

  • 1 red chili (halves lengthways and sliced)

  • 3 tbsp ready-made sambal tumis 

  • 150 g water

  • 2 tbsp dark sweet soy sauce (kicap manis)

     

  • fish sauce to taste

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Recipe Courtesy of
Asian Food Network

Stir Fried Chicken Wontons

Plump and perfect for a lazy meal – these tortellini-shaped chicken wontons on a bed of stir-fried garlic sambal kangkong is so easy to make, and lip-smacking to devour. Grab a pack of store-bought wonton skin and simply pinch and purse the edges together to make a delightful pocket for your juicy egg-washed chicken patties. Once done, lay on a saucy mix of red-hot sambal, garlic and sweet kicap manis with a classic kangkong stir-fry for all that intense flavors.
  • Medium
  • 30 min
  • 10 min
  • 15 min
  • 4 steps
  • 14 Ingredients
  • Medium
  • 4 steps
  • 14 Ingredients
  • 30 min
  • 10 min
  • 15 min

Instructions

  1. Making the dumplings

    • In a bowl, mix the minced chicken, cornflour, fish sauce and minced garlic.  Combine well.
    • Divide filling equally for all 15 pieces of skin. Place filling in middle of skin
    • Brush sides with beaten egg fold in half to seal. Then pull both edges together and seal it with a bit of egg wash.
    • You will get a dumpling in the shape of a tortellini.
    Making the dumplings


  2. Boiling the dumplings and Kangkong

    • In a sauce pan, fill enough water to boil dumplings in and bring it to boil. 

    • Drop dumplings, stir and let it cook for about 1 minute. Drain and toss with a bit of oil to prevent from sticking together.

    • Use the same water to lightly blanch the kangkong and drain. Set aside.

    | Don’t overcook the dumpling during the boiling stage as this will cause the skin to disintegrate when stewing later.

    Boiling the dumplings and Kangkong


  3. Making the sauce

    • In a pan, heat and add 2 Tbsp oil.

    • Stir fry garlic and red chili till fragrant, add in sambal tumis paste, water and stir. 

    • Add in dark sweet soy sauce (kicap manis), stir and bring to boil. 



  4. Putting it all together

    • Add in the wontons and let them stew for 2 minutes or until skin is tender and sauce has reduced a little.
    • Add in kang kong and stir fry for a minute then adjust seasoning to taste with some fish sauce.
    Putting it all together


Plate and Serve!

Plate and Serve!

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Ingredients
  • Yields 15-18 wontons
  • wontons:

    150 g minced chicken

  • 1 tbsp cornflour

  • 1 tbsp fish sauce

  • 1 clove garlic (minced)

  • 15 wanton skin (round type)

  • 1 small beaten egg 

     

  • other ingredients:

    300 g kangkong washed and cut into 1” lengths

  • 2 tbsp vegetable oil

  • 4 cloves garlic (sliced)

  • 1 red chili (halves lengthways and sliced)

  • 3 tbsp ready-made sambal tumis 

  • 150 g water

  • 2 tbsp dark sweet soy sauce (kicap manis)

     

  • fish sauce to taste

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