8 oz. ground raw chicken

1/2 c. shredded car r ots

1/4 c. fine l y chopped celery or water chestnuts

1 tbsp. soy sauce

1 tbsp. dry sherry

2 tsp. cornstarch

2 tsp. grated gingerroot

1/2 (16 oz.) pkg. wonton wrappers

2 tbsp. margarine or butter, melted

Plum or Sweet & Sour Sauce



For Filling:   In a medium skillet cook and stir ground chicken until no pink remains; drain.   Stir in carrots, cel e ry or waterche s tnuts, soy sauce, sherry, cornstarch and gingerroot; mix well.    Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges w i th water.   To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in t h e cente r .   Carefully b r ing the 2 r e maining opposite points to the center a nd pin c h t ogether.   Pinch toge t h er edges to seal.   Place wontons on a greased b a king sheet.   Brush the won t ons with melted margarine or butter.   Bake in a 3 7 5 degree o ven for 8 - 10 minutes or

until lightly brown and crisp.   Serve with Plum or Sweet & Sour Sauce.

Makes about 25 appetizer servings.   T4544 Wire Shop Tracking System




----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CURRY CHICKEN




1 pkg. chicken wing drumettes (3-4

lb.) or

1 med. sized chicken (3-4 lb.), cut into sm. pieces

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