lighter than air transport disasters), leftover chicken has long perplexed science and industry alike in their inability to put this abundant substance to adequate use in service of mankind. It was to this ambitious end that we set out last night in our latest creation: Chicken and bok choy wontons.
Makes ~ 30 wontons
1 package wonton wrappers
2 cups leftover chicken shredded
2 cups baby bok choy, diced
1/2 onion, diced
4 scalions, diced
2 cloves garlic, diced
1 tbsp ginger, grated
1 tsp 5 spice blend
1 cap full of Miren
1 tsp soy sauce
1 tsp rice wine vinegar
1 tsp salt
1/2 tsp sesame oil
1/2 cup sunflower or canola oil if pan frying, 2 cups if deep frying
Saute the onions and bok choy in a bit of sesame oil until wilted. transfer to a mixing bowl with the rest of the ingredients and mix well.
Portion out ~1/2 a tablespoon of filling onto the middle of a wrapper, wet the edges and pinch together to seal. If you make too many to eat at once, refrigerate or freeze the extras.
Heat the oil over medium high heat and drop in the wantons a few at a time. Flip them with a fork and remove to dry on paper towels when golden and crispy on all sides.
KITCHEN TIP: If you have an induction cook top, you can lay out paper towels between the element and the pan to avoid cleaning up the inevitable oil splatter. WARNING: If you have a gas or regular electric cook top, this is a great way to meet the folks at your local fire department.
You can serve them with dipping sauce as appetizers or an excellent side dish for a stir fry.