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1 package of 60 wonton (or eggroll) wraps |||| 1 pound of ground chicken |||| 1/4 cup water chestnuts, chopped |||| 1/4 cup green onion, chopped |||| 2 cloves of garlic, chopped |||| 2 teaspoons ginger powder |||| 3/4 cup vegetable oil |||| 1 egg |||| salt and pepper to taste

1. Combine the chicken, water chestnuts, green onion, garlic, ginger powder and salt and pepper in a large bowl.

2. Scramble the egg in a small bowl. To assemble the wontons, lay one wonton wrapper in front of you and place a teaspoon sized amount of the filling in the middle of the wrapper. Moisten the edges of the wonton wrapper with the egg. Fold the wonton wrapper in half lengthwise. Press firmly to seal the edges. Then fold the wonton wrapper over once more. Wet the corners with egg and seal. The finished product should look like a nurse’s cap. (Alternative method: place a teaspoon of filling in the center of the wrapper. Twist and seal. The finished product should look like a the top of a lollipop.)

3. Heat oil in a large skillet with high sides. If you have a thermometer, the oil should be about 360 degrees. If you don’t have a thermometer, test the oil by adding a few drops of water. When the water pops, the oil is hot enough. Add the wontons in small batches. Cook for 2-3 minutes, turning occasionally, until wontons are golden brown.

4. Serve the wontons with cornflower soup and rice. Or just dip them in some soy sauce.


OMG I LOVE CHIX WONTONS! These little guys are so crispy, and meaty, and greasy. They are so good because they are so not good for you. CHIX WONTONS are good for a special treat but don’t go eatin them every night for dinner (even though you might want to). The veggie packed cornflower soup is a good balance and rounds out a good DIY Chinese meal. If you want to make this recipe a little healthier, you can boil the wontons in water instead of frying them in oil. But in my humble opinion, the friedness is what really makes these wontons worth making.

It takes awhile to assemble the wontons so make sure that you plan at least 20 minutes for prep time. If you have any left over wonton wrappers, cut them into strips and fry them in the oil. The wonton chips are great on top of the cornflower soup.

I think these CHIX WONTONS have some healing powers. Neil went and broke is clavicle when he got hit by a car on his bike. Then Dana, Jeff and I fed him some CHIX WONTONS and I could tell that busted clavicle was on its way to recovery. As soon as that killer mohawk returns I will know that the CHIX WONTONS served their purpose. Heal on, wontons!


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DIY chinese take out

General Tso’s Chicken

1 pound green beans |||| 1 tablespoon + 3 tablespoons corn starch |||| 4 garlic cloves, minced |||| 2 teaspoons fresh ginger, grated |||| 2 teaspoons paprika |||| 3 tablespoons brown sugar |||| 2 tablespoons + 2 tablespoons soy sauce |||| 1 1/2 teaspoons red pepper flakes |||| 1 tablespoon sesame seeds |||| 2 egg whites|||| 1 1/2 pounds boneless, skinless chicken breast, diced |||| 2 tablespoons vegetable oil |||| salt and pepper

1. In a large bowl, stir together 1 tablespoon cornstarch with 1/2 cup cold water. Add garlic, ginger, brown sugar, 2 tablespoons soy sauce, and red pepper flakes. Add the green beans and evenly coat with sauce.

2. In another bowl, whisk egg whites and 3 tablespoons corn starch. Add about a teaspoon each of salt, pepper and paprika. Add the chicken and coat evenly with corn starch mixture.

3. In a large skillet heat 2 tablespoons vegetable oil. Add chicken to skillet. Once chicken begins to turn brown, add 2 more tablespoons of soy sauce and sesame seeds. Then add the snow peas mixture. Cook until chicken is cooked through, green beans are tender and the sauce has thickened.

Fried Rice

2 cups white or brown rice |||| 1/4 cup green onion, chopped |||| 1/4 cup green pepper, finely chopped |||| 2 eggs |||| 3 tablespoons vegetable oil |||| 1 teaspoon salt |||| 1 1/2 tablespoons soy sauce

1. Cook rice according to the directions on the package

2. In a large skillet, heat vegetable oil. Toss in the green onion and green pepper. Cook until tender. Add the cooked rice, salt, and soy sauce. Heat until rice is golden and toasted looking.

3. Hallow a center in the middle of the rice. Break eggs into the hollow. Scramble until semi-cooked, then stir into the rice mixture. Continuously mix the rice until the egg is cooked thoroughly.

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Filed under chicken, chinese