susan_calgary
Well-known member
is missing the Soy Ginger Dressing part of the recipe.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO Kylie Kwong's rec. for White Cooked Chicken with Soy and Ginger Dressing. The one on Food TV
- Thread starter susan_calgary
- Start date
In Search Of:
I just love her show, don't you? So beautifully filmed - the food is so fresh & crisp looking...
and the recipes are so enticing!
I don't have that full recipe either (funny, it has been reproduced on several websites, each time without the dressing), but there is a dressing in another of her recipes, which fits your description and looks like it would work. Check out the "Prawn Wontons with Spring Onion, Ginger and Vinegar Dressing" recipe on the website.
Prawn Wontons with Spring Onion, Ginger and Vinegar Dressing
Serve as a starter for 4
"When wontons are boiled, not deep-fried, the result is like little soft pillows. The dressing is inspired by sauces made in the Sichuan province of China – it has a wonderful balance of sweet, sour, salty and spicy, and the coriander, spring onion and ginger fill the sauce with lots of chewy, yummy bits!"
Spring Onion, Ginger and Vinegar Dressing:
2 1/2 tablespoons light soy sauce
2 tablespoons finely sliced coriander (cilantro) roots and stems
2 tablespoons finely diced ginger
2 tablespoons finely sliced spring onions (scallions)
2 tablespoons kecap manis
2 tablespoons malt vinegar
1/4 teaspoon chilli oil
dash of sesame oil
Wontons:
9 uncooked medium-sized prawns (shrimp) – about 300 g (10 oz)
1 tablespoon roughly chopped coriander (cilantro) leaves
1 tablespoon finely sliced spring onions (scallions)
1 1/2 teaspoons finely diced ginger
1 teaspoon shao hsing wine or dry sherry
1 teaspoon light soy sauce
1 teaspoon oyster sauce
1/4 teaspoon white sugar
1/4 teaspoon sesame oil
16 fresh wonton wrappers, about 7 cm (3 in) square
Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and set aside.
For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat.
Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
Next fill and shape the wontons.
Bring a large saucepan of water to the boil.
Drop wontons, in batches, into the water and cook for 2 minutes or until wontons are just cooked through.
To test the wontons you will need to remove one using a slotted spoon and cut it through with a sharp knife to see if the prawns are just cooked through.
Remove wontons with a slotted spoon and drain.
Repeat process with remaining wontons.
Arrange wontons on a platter and serve immediately drizzled with dressing.
Good luck!
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7619
and the recipes are so enticing!
I don't have that full recipe either (funny, it has been reproduced on several websites, each time without the dressing), but there is a dressing in another of her recipes, which fits your description and looks like it would work. Check out the "Prawn Wontons with Spring Onion, Ginger and Vinegar Dressing" recipe on the website.
Prawn Wontons with Spring Onion, Ginger and Vinegar Dressing
Serve as a starter for 4
"When wontons are boiled, not deep-fried, the result is like little soft pillows. The dressing is inspired by sauces made in the Sichuan province of China – it has a wonderful balance of sweet, sour, salty and spicy, and the coriander, spring onion and ginger fill the sauce with lots of chewy, yummy bits!"
Spring Onion, Ginger and Vinegar Dressing:
2 1/2 tablespoons light soy sauce
2 tablespoons finely sliced coriander (cilantro) roots and stems
2 tablespoons finely diced ginger
2 tablespoons finely sliced spring onions (scallions)
2 tablespoons kecap manis
2 tablespoons malt vinegar
1/4 teaspoon chilli oil
dash of sesame oil
Wontons:
9 uncooked medium-sized prawns (shrimp) – about 300 g (10 oz)
1 tablespoon roughly chopped coriander (cilantro) leaves
1 tablespoon finely sliced spring onions (scallions)
1 1/2 teaspoons finely diced ginger
1 teaspoon shao hsing wine or dry sherry
1 teaspoon light soy sauce
1 teaspoon oyster sauce
1/4 teaspoon white sugar
1/4 teaspoon sesame oil
16 fresh wonton wrappers, about 7 cm (3 in) square
Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and set aside.
For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat.
Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
Next fill and shape the wontons.
Bring a large saucepan of water to the boil.
Drop wontons, in batches, into the water and cook for 2 minutes or until wontons are just cooked through.
To test the wontons you will need to remove one using a slotted spoon and cut it through with a sharp knife to see if the prawns are just cooked through.
Remove wontons with a slotted spoon and drain.
Repeat process with remaining wontons.
Arrange wontons on a platter and serve immediately drizzled with dressing.
Good luck!
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7619
susan_calgary
Well-known member
That may do, but I am hoping someone has her cookbook and
can provide the actual recipe. Otherwise I guess I'll try your suggestion. Thanks Ruth.
can provide the actual recipe. Otherwise I guess I'll try your suggestion. Thanks Ruth.
This recipe has a slightly different name - but seems the same
It is from an Australian newspaper.
Steamed chicken with hot and sour dressing
INGREDIENTS
400g chicken thigh fillets
For the dressing
2 tbsp finely chopped coriander stems
5cm piece ginger, cut into thin strips
2 tbsp trimmed and finely sliced spring
onions
2 garlic cloves, finely chopped
1 large red chilli, finely sliced
2 tbsp light soy sauce
1 tbsp brown rice vinegar
1 tsp brown sugar
1 tsp sesame oil
2 tbsp peanut oil
METHOD
For the dressing: First, make the dressing. Combine all ingredients except peanut oil in a heatproof bowl. Heat peanut oil in a small heavy-based pan until surface shimmers slightly, then carefully pour over ingredients in bowl. Stir to combine and set aside, uncovered.
For the chicken: Arrange chicken in a single layer on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer, position over a deep saucepan or wok of boiling water and steam, covered, for about 14 minutes or until chicken is just tender.
Remove plate from steamer basket and allow chicken to rest for 5 minutes.
Drain off excess liquid and transfer chicken to a chopping board. Cut chicken on the diagonal into 1cm slices and arrange on a platter. Spoon over dressing and serve at room temperature.
Serves 4-6 as part of a shared meal
It is from an Australian newspaper.
Steamed chicken with hot and sour dressing
INGREDIENTS
400g chicken thigh fillets
For the dressing
2 tbsp finely chopped coriander stems
5cm piece ginger, cut into thin strips
2 tbsp trimmed and finely sliced spring
onions
2 garlic cloves, finely chopped
1 large red chilli, finely sliced
2 tbsp light soy sauce
1 tbsp brown rice vinegar
1 tsp brown sugar
1 tsp sesame oil
2 tbsp peanut oil
METHOD
For the dressing: First, make the dressing. Combine all ingredients except peanut oil in a heatproof bowl. Heat peanut oil in a small heavy-based pan until surface shimmers slightly, then carefully pour over ingredients in bowl. Stir to combine and set aside, uncovered.
For the chicken: Arrange chicken in a single layer on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer, position over a deep saucepan or wok of boiling water and steam, covered, for about 14 minutes or until chicken is just tender.
Remove plate from steamer basket and allow chicken to rest for 5 minutes.
Drain off excess liquid and transfer chicken to a chopping board. Cut chicken on the diagonal into 1cm slices and arrange on a platter. Spoon over dressing and serve at room temperature.
Serves 4-6 as part of a shared meal
susan_calgary
Well-known member
I don't know... this one is steamed - the other is poached; this one is served at room temp. the
other is served hot. Also the other recipe calls for a whole chicken. It certainly seems strange that all the recipe posts on the net for the "White Cooked Chicken with Soy and Ginger Dressing" are missing the ingredients for the Dressing.
other is served hot. Also the other recipe calls for a whole chicken. It certainly seems strange that all the recipe posts on the net for the "White Cooked Chicken with Soy and Ginger Dressing" are missing the ingredients for the Dressing.