This is a real simple sauce used for a variety of reasons. I use it primarily for Chicken Karage as a dipping sauce. It can also be used for my Vietnamese Pork Chop recipe and it just good on plain or fried rice.
1/2 cup of peanut oil
2-3 green onions chopped
1 knob of ginger root minced
1 teaspoon of table salt.
*you can also add a clove or two of minced garlic if you want.
In a small saucepan heat up the peanut oil until it just begins to smoke. Hot!!! Add the other ingredients into a medium sized metal or glass bowl (no plastic). mix together, once the oil is hot enough add the oil quickly to the bowl. Careful it is kinda scary the first time as it flash fries the ginger and scallions, it will quickly subside but please do watch for splash back. Let the sauce stand once cooled place in the refridgerator if you want. You can also store this for up to week in a sealed glass container.
Spicy Wonton Soup
Serves 6 to 8
- 1/2 package wonton wrappers, Square*
- 1 pound ground pork
- 1 tablespoon soy sauce
- Splash of xiao xing wine
- 1 tablespoon of Oyster Sauce
- 1 tablespoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon of red chilli flakes
- 1 tablespoon of cornstarch
In a medium-sized bowl, mix together the pork, soy sauce, xiao xing wine, oyster sauce, ginger, garlic, sesame oil, salt, and pepper, red chilli flakes, cornstarch. I let this mixture marinate sometimes up to 2-3 days, if you don’t have the time or patience for that then an hour in the fridge covered is fine. This will give you enough time to prepare the broth.
Spoon a heaping teaspoon of the filling into the center of a wonton wrapper. Lightly brush the sides of the wrapper with water. Pinch the bottom to the top of the wrapper together, Squeeze the sides up until the wrapper forms a triangle, tucking in the sides bend them toward the top, give the three tips a gentle squeeze. Repeat with the rest of the wrappers. When you’ve made all the wonton’s bring the Broth back up to a higher temperature (not quite a boil). Start dropping the wonton’s into the broth. At first they will sink to the bottom, when all the wonton’s are in the pot take a slotted spoon and gently stir the pot to make sure the wonton’s do not stick to the bottom. The Wonton’s are ready once they float to the top and stay.
You will most likely have more filling or Wonton’s leftover. These can easily be frozen and used whenever you need. Make sure to put the remaining wonton’s onto a baking sheet and put in the freezer for 30 minutes, that should be enough time to pre-freeze them. Then you can put them into a freezer bag to store. Do Not Freeze them without Pre-Freezing first. The moisture in the fresh wonton’s will cause them to stick together and merge, you could end up with one big mass of a wonton and you don’t want that.
- 3-4 quarts of water
- 2 tablespoons of light soy sauce
- 1/2 tablespoon of sesame oil
- 1 tablespoon of grated ginger (frozen is best for grating)
If you want to make a Chinese Chicken Stock from scratch go right ahead, this is a recipe I’ve used to do that when I have the inclination. Normally I just use chicken stock cubes dissolved into boiling water.
Take a standard 5 quart pot and fill it up 3/4 of the way and bring to a boil. Drop in one Chicken Stock Cube and let it incorporate. Bring it down to a simmer. Add a the soy sauce, sesame oil and grated ginger. Let it simmer while your filling is marinating in the fridge.
Ladle the wonton’s and broth into bowls, top with a diced green onion. Add a squeeze of Siracha Sauce for spiciness or add a little Oyster Sauce for a sweeter soup.
Enjoy! Please feel free to leave your comments.
Chinese Style Chicken Stock
Whole Chicken or if you collect your trimmings and freeze use that
water as needed
6-8 scallions, trimmed and rinsed, white and light green parts only
2 medium carrots, peeled and cut into thirds
3″ chunk fresh ginger (thumb size), peeled and cut into three parts
1 bulb of garlic
1/4 cup light or light soy sauce
1/4 cup xaio xing wine
Rinse chicken in cold water, and put into pot large. Add cold water to cover. Set on stove, turn heat to high and bring to a simmer, then a boil. Boil for 15 minutes, allowing scum and impurities to gather as a dirty foam on the top of the water.
This part sucks
Remove from the heat and with large tongs, pull out the chicken and put them into a strainer. Pour out all water and discard. Rinse the meat to remove the remaining scum from their surface. Clean your pot.
Return chicken to pot along with scallions, carrots, ginger and garlic. Add cold water to cover and put on stove. Turn heat to medium and bring to a simmer for 15mins and then lower temperature to barely a simmer.
Allow to cook for at least 4-6 hours. While it is cooking skim any foamy scum that collects at the top in any. You only need to do this a 2-3 times at most.
When it is finished cooking, remove the chicken and vegetables with tongs. Use a large strainer and put a cheesecloth (fold into a few layers) and put this over another pot and strain the stock in it. Scrub out the pot, and return the stock to it. Skim off anything floating and then cover the pot and stick it in the fridge overnight.
The next day or evening, skim the fat off the top of the pot,leave a little. Add the soy sauce and wine, and put the pot back on the stove, turn the heat to medium low and bring to a simmer If you want.
Use with for a wide variety of soups. Freeze’s well two, I would not recommend keeping in the fridge for longer than 2 weeks.