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home > recipes > meat > chicken and crab wontons
Aloha All, Here is another of Bruddah' Jim's recipes garnered from all over the world. I sincerely hope that you enjoy them. If you have any friends that would like to get on this list, they may e-mail me musubi@hula.net. Subject line of message should read SUBSCRIBE Bruddah' Jim's Recipes. Today, Bruddah' Jim wen' teach you fo' cook. . . CHICKEN AND CRAB WONTONS 1 whole small chicken breast 1 clove garlic, minced 1 Tbsp. cooking oil 1 cup chopped Chinese cabbage 1/2 cup finely chopped pea pods 1/4 cup chopped water chestnuts 2 Tbsp. chopped onion 1/2 cup canned or cooked crab meat 1 beaten egg 2 Tbsp. soy sauce 1 tsp. dry sherry 1/4 tsp. salt 1/8 tsp. black pepper 40 wonton skins Cooking oil or shortening for deep-fat frying Sweet-Sour sauce and Hot Chinese Mustard To make filling: skin, bone, and finely chop chicken. In a skillet, cook chicken and garlic in 1 Tbsp. cooking oil for about 2 minutes. Add vegetables. Cook for 2 or 3 minutes more. Flake crab meat. In a bowl combine chicken-vegetable mixture, egg, soy sauce, sherry, salt and pepper. Cool slightly. To wrap wonton: place a wonton skin with one point toward you. Spoon about 2 tsp. of the filling just off-center of skin. Fold bottom point of wonton skin over filling. Roll wonton once to cover filling, leaving about 1 inch unrolled at the top of the skin. Grasp the left and right-hand corners and bring together below filling. Overlap corners. Repeat with remaining wonton skins and filling. To fry wonton: place 5 or 6 wontons in deep hot oil or shortening (365 F) for 2 to 3 minutes, or until golden brown. Use a slotted spoon or wine strainer to remove wontons. Drain on paper toweling. Serve warm with Sweet-Sour Sauce and Hot Chinese Mustard. Makes 40 wontons. -- =============================================================== Bruddah' J. "Kimo" Clement Royal Lord Chef of the Pineapples Cult of the Tracker Zen Master of the Culinary Arts ===============================================================

Chicken and Crab Wontons


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(posted April 12, 1996)

Aloha All,

Here is another of Bruddah' Jim's recipes garnered from all over the
world. I sincerely hope that you enjoy them. If you have any friends
that would like to get on this list, they may e-mail me
musubi@hula.net. Subject
line of message should read SUBSCRIBE Bruddah'
Jim's Recipes.

Today, Bruddah' Jim wen' teach you fo' cook. . .

CHICKEN AND CRAB WONTONS

1 whole small
chicken breast
1
clove garlic, minced
1 Tbsp. cooking oil
1 cup chopped
Chinese cabbage
1/2 cup finely chopped
pea pods
1/4 cup chopped water chestnuts
2 Tbsp. chopped
onion
1/2 cup canned or
cooked crab meat
1 beaten
egg
2 Tbsp.
soy
sauce
1 tsp.
dry sherry
1/4 tsp.
salt
1/8 tsp. black pepper
40 wonton skins
Cooking oil or
shortening for deep-fat frying
Sweet-
Sour sauce and Hot Chinese Mustard

To make filling:
skin, bone, and finely chop chicken. In a skillet,
cook
chicken and garlic in 1 Tbsp. cooking oil for about 2 minutes. Add
vegetables. Cook for 2 or 3 minutes more. Flake
crab meat. In a bowl
combine chicken-vegetable mixture, egg, soy
sauce, sherry, salt and
pepper. Cool slightly.

To wrap wonton: place a wonton
skin with one point toward you. Spoon
about 2 tsp. of the filling just
off-center of skin. Fold bottom point
of wonton
skin over filling. Roll wonton once to cover filling, leaving
about 1 inch unrolled at the top of the
skin. Grasp the left and
right-hand corners and bring together below filling. Overlap corners.
Repeat with remaining wonton skins and filling.

To
fry wonton: place 5 or 6 wontons in deep hot oil or shortening
(365 F) for 2 to 3 minutes, or until golden
brown. Use a slotted spoon
or
wine strainer to remove wontons. Drain on paper toweling. Serve
warm with
Sweet-
Sour Sauce and Hot Chinese Mustard. Makes 40 wontons.
--
===============================================================
Bruddah'
J. "Kimo" Clement Royal Lord Chef of the Pineapples
Cult of the Tracker Zen Master of the Culinary Arts
===============================================================




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