Okay… Dinner last night. The spouse was home late, so I had to have pretty much everything sorted previously. The menu:
Entree – Asian-scented Broth with home made chicken dumplings
Main – Teriyaki Chicken with steamed rice, braised baby pak choy and salad.
Dessert – Ice cream 🙂
First things first – this soup – fabulous. The little man helps me make the dumplings (and he’s pretty amazing at it!)
This recipe is adapted from Lindey Milan’s (of the Australian Women’s Weekly Test kitchen) book “The Best Collection“:
You will need:
about 1.5 litres of chicken stock
2 teaspoons of kecap manis
2 tablespoons of mirin
2 green shallots chopped into 3cm pieces
3 stems of coriander
1 grated carrot
1 grated onion
250g of minced chicken breast
about 15 – 20 wonton wrappers
Small amount of milk
So what you do is make the scented broth by throwing the stock, kecap manis, mirin and shallots into a pot. Boil, then simmer. Done.
Mix the chicken breast with the rest of the ingredients. Spoon a teaspoon or so into the wonton wrapper at a time. Use a little bit of milk on two sides of the wonton wrapper and press together. Done.
Boil a little pot of water, drop the wontons in to cook (this must be done in a separate pot to the broth, otherwise the broth goes cloudy). They take about 2 minutes and will float to the surface when done. They look all wrinkly and fabulous!
Put two – three in the bottom of a bowl, spoon broth over and dinner is done 🙂
Course number two is from this month’s Notebook Magazine… Yummiest teriyaki sauce I have had….! I substituted Vermouth for sake, but it still tasted amazing. I will make this again, fo’shure! I won’t put the recipe as the magazine is current. I bought the magazine for the recipe 🙂
However, my recipe for the braised pak choy:
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 teaspoons of soy sauce
about 1/4 a cup of water
1 – 2 bunches of baby pak choy.
Combine ingredients in a pan, bring to the boil.
Place pak choy in the pan. Cover with a lid.
In about 2 minutes, the veges are braised and you have a sauce. Sweet and salty – nom nom nom!
I had to share 🙂 It was sooooo yummy!