So not really a take-away at all. I had some visiting friends for dinner, one of whom is a budding chef. I showed her how to make wontons, the way I learned at The School of Wok, and it turns out, she is waaay better than me at fashioning them into golden nugget shapes! Check out Jeremy Pang's video for the recipe. (Disclaimer: the ones that look like wet blankets were, in fact, still delicious.)
All the ingredients were from See Woo Supermarket on Lisle St, in London's Chinatown.
Not being in possession of a deep fryer, we baked these babies for about 12 minutes at 180 C, spritzing them with oil.
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| Wontons |
For mains I made Sichuan Chicken, as I've done before, only this time I coated the chicken in ground Sichuan peppercorns and cornflour. Some crunchy bits, but the flavour was all there. Rich and sumptuous, the sauce is lightly spiced and slightly sweet, with a delicate savoury tang.
Served with a simple Egg Fried Rice (literally, boiled rice, fried with some soy sauce and frozen peas, with a beaten egg turned in).
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| Sichuan Chicken with Egg Fried Rice |
Sounds perfect - I haven't ever really progressed from stir frying left over veg with noodles for the kids - you're inspiring me!
ReplyDeleteAs long as you have soy sauce, anything is possible! x
DeleteThe wontons look fabulous - interesting to hear you baked them as opposed the frying. I dont like frying things really, so it had put me off. Now I think Ill have to give them a go!
ReplyDeleteThank you, they are delicious - you can put any filling you like in really. Baking them does work just as well, as long as you spritz them liberally. Thanks for reading - do let me know if you try them :)
DeleteWell I'm hungry now, love Chinese food and really should explore the cuisine beyond Sweet & Sour!
ReplyDeleteI've had so many disappointing takeaways I've found cooking it myself is much better! It's not as daunting as it seems, honest!
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