Mon Chef Yummy – Sweet and Sour Chicken, Rangoon Crab | Receipts


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Now is the time to gather the recipes you need if you are going to celebrate Chinese New Year, which falls on February 1. Many Chinese dishes aren’t as difficult to make as you might think, including these recipes for Sweet and Sour Chicken and Crab Rangoon.

While your sweet and sour chicken is cooking, you can mix the ingredients for the Rangoon Crab, and once the chicken dish is done, you’ll be ready to put the Rangoon Crab together to fry.

While these recipes are great to make for Chinese New Year, they’re so tasty you’ll want to make them all year round.

SWEET AND SOUR CHICKEN

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces

3 cups assorted fresh cut vegetables (peppers, tomatoes, carrots)

1/4 cup chopped onion

Salt and pepper (to sprinkle on the chicken before cooking)

1 tablespoon brown sugar

1 can (8 ounces) pineapple chunks in juice, drained

1/2 cup store-bought sweet and sour sauce

Heat a 12-inch wok or skillet over high heat until hot. Add oil; turn wok (if using) to coat sides. Lightly sprinkle salt and pepper over the chicken pieces and add the chicken to the skillet; sauté about 3 minutes or until no longer pink in center.

Add vegetables, chopped onion and brown sugar. Sauté for about 5 minutes until tender and crispy.

Stir in pineapple and sweet and sour sauce; cook and stir for about 5 minutes more. Serve immediately over rice or rice noodles. Makes 4-5 servings.

CRAB RANGOON

1 package (8 ounces) cream cheese, softened

1 tablespoon of horse sauce

1 teaspoon lemon juice

2 teaspoons of sugar

1 green onion, sliced

1 cup minced imitation crabmeat

28 small wonton wraps (4 inches)

In a medium bowl, place the softened cream cheese. Add horse gravy, lemon juice and sugar and mix until smooth. Add sliced ​​green onion and crabmeat. Stir until everything is well mixed.

Place the wontons one at a time on a cookie sheet (you don’t want them to dry out.) Keep a small bowl of water next to the tray so you can wet the outside edges of the wontons before you put a teaspoon of crab. mix in center of wonton wrap. Flip one side over the crab mixture to form a triangle and seal the edges with your fingertips. When all the wontons have been filled and formed into triangles, place several at a time in a heavy skillet or heavy saucepan 3/4 filled with hot oil and fry over medium heat for a minute or two or until until golden brown and flip to lightly brown. other side. Remove and drain on absorbent paper.

Serve hot. Yields 28 Rangoon Crab.

Brotherton offers website readers one Stellar Recipe per week in the “My Leader Yummy” feature. Looking for a recipe that you can’t find? Email me at [email protected] and I’ll see if I have it.

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