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Categories:
wonton skins canola oil salt canola oil scallions garlic cabbage celery bamboo shoots shiitake mushrooms sugar chicken broth soy sauce sesame oil cornstarch cooking sherry chicken brown rice sesame seeds
Viewed: 96 - Published at: 9 years agoIngredients
- 8 wonton skins, 3X3
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 2 scallions, trimmed and thinly sliced
- 3 garlic cloves, sliced
- 4 cups napa cabbage, thinly sliced
- 3/4 cup celery, thinly sliced
- 1 (8 ounce) can bamboo shoots, drained and julienned
- 2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced
- 3/4 teaspoon sugar
- 1 cup low sodium chicken broth
- 1 1/2 tablespoons low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1 1/2 teaspoons cornstarch
- 1 tablespoon cooking sherry
- 2 cups cooked chicken
- 2 cups cooked brown rice
- 1 tablespoon toasted sesame seeds
Method
- Crispy wontons:.
- Preheat oven to 375 degrees.
- Brush a baking sheet and teh wonton skins lightly on both sides with 2 tsp of oil.
- Season with salt and bake for 10-12 minutes, or until browned and crisp.
- Transfer to a cooling rack and reserve.
- In a large heavy skillet or wok, heat 1T of canola oil over medium-high heat.
- Add the scallion, garlic, cabbage, celery, bamboo shoots and mushrooms and stir-fry until cabbage is soft and wilted, about 3-4 minutes.
- Add the sugar, 3/4 cup of the chicken broth, soy sauce and sesame oil and cook for 3 minutes.
- Dissolve the cornstarch in the cooking sherry and add the mixture to the skillet.
- If it seems a little dry, add the extra 1/4 cup chicken broth.
- Add the chicken and heat through.
- Serve over the cooked brown rice and topped with sesame seeds and reserved crushed wonton skins.
