ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Won Ton Soup

6 ounces pork, roughly chopped
8 medium shrimp, shelled and ground
1 teaspoon light brown sugar
1 tablespoon Chinese wine or dry sherry
2 tablespoon light soy sauce
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh ginger
24 wonton wrappers
3 cups chicken stock
finely chopped scallions, to garnish.
1. In a bowl, mix the chopped pork and ground shrimp with the sugar, rice
wine or sherry, 1 T of the soy sauce, the scallions and chopped ginger.
Blend well and set aside for 25−30 minutes for the flavors to blend.
2. Place 1 t of the filling in the center of each wonton wrapper.
3. Wet the edges of each wonton with a little water and press them together
with your fingers to seal, then fold each wonton over.
4. To cook, bring the stock to a rolling boil in a wok, add the wontons and
cook for 4−5 minutes. Add the remaining soy sauce and scallions, transfer
to individual soup bowls and serve.
Won Ton Soup 106