Recipes

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Pies and things:
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Small Dishes:
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Chicken Whiskey Wontons
Savory Corn Cakes

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Copyright 2004
Jade A. Zabrowski

Whiskey Chicken Wontons

1 cup raw chicken, bonned, skinned and chopped small
2 green onions, sliced fine
1 tablespoon grated fresh ginger
2 tablespoons whiskey
1 tablespoon tamari or soy sauce
Fresh ground black pepper
25 to 30 fresh wonton skins

A large pot of salted, boiling water.

How to make the Whiskey Chicken Wontons:

Mix the ingredients together. 1 cup of raw chopped chicken is about one chicken breast or three thighs. Since the measurements in this are approximate, add the whiskey one tablespoon at a time, and the tamari a little at a time. You want to make sure that there is no liquid standing in the bottom of the bowl when the ingredients are mixed together, as this will soggy up the wonton skins.

Fill the wonton skins by placing a 1/2 teaspon of the mixture in the skin and folding it over and sealing it with a little water.

Cook the wontons a few at a time for about 5 minutes, or until the pasta and chicken are both cooked. Drain. You can serve them like this, or sear them in a very hot, heavily oiled skillet or wok so that they are a little browned like pot stickers.

Serve over a bed of chopped fresh green cabbage or spinach. The dipping sauce for these wontons is made up of tamari, rice vinegar and a few dots of chili oil.

A Note on Ingredients:

Do not substitute dried, powdered ginger, it just won't work. To grate the ginger, peel the skin off, then grate using a fine cheese grater. There are special ginger graters, if you feel like cluttering up your kitchen with one.