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Hoisin Chicken Wontons with Wasabi Slaw

Source of Recipe


My version of an idea mentioned on a chowhound.com message board



List of Ingredients



• BASE:
  
• 1/4 pkg. wonton wrappers, cut in half diagonally
  
• oil for frying
  
• FILLING:
  
• 6 chicken thighs
  
• 1 can chicken broth
  
• 2 T. soy sauce
  
• hoisin sauce
  
• rice wine vinegar
  
• SLAW:
  
• 1 pkg. angel hair slaw mix (if you can't get this, just slice cabbage into paper thin slices)
  
• 1/2 c. sour cream
  
• 1 - 2 t. wasabi
  
• rice wine vinegar
  
• GARNISH:
  
• sliced green onions
  
• toasted sesame seeds
  






Instructions



1. BASE: Pour about 1" oil into frying pan. Heat to medium. Fry wonton skins a few at a time, turning once. Drain.
   
   
2. FILLING: Braise chicken thighs in oven at 300 degrees with broth and soy sauce until tender. Cool slightly and shred. Mix in hoisin sauce starting with 2 - 3 T. adding more, to taste. Thin with a few splashes of vinegar.
   
   
3. SLAW: In a large bowl, mix sour cream and wasabi. Add rice wine vinegar to taste. Toss with cabbage and chill.
   
   
4. When ready to serve reheat chicken. Put a spoonful of chicken on each wonton wrapper. Top with slaw and garnish with a bit of green onion and sesame seed.