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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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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
-
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.
-
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.
-
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.
-
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.
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
Nutrition
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