Won Ton Shanghai Style Recipes

WON TON SHANGHAI-STYLE

Won Ton Shanghai-Style image

Provided by Craig Claiborne And Pierre Franey

Time 2h40m

Yield Four servings

Number Of Ingredients 14

Ingredients

1/2 chicken, about 1 3/4 pounds
1/4 pound smoked ham, preferably Chinese or Smithfield (see note)
10 thin slices fresh ginger
4 cups water
1/4 cup dry Sherry or Shao Hsing wine
1/2 teaspoon salt, if desired
20 pork won ton (see recipe)
1/4 cup finely chopped scallions or green onions
1 tablespoon finely chopped fresh ginger
2 tablespoons dark soy sauce
1 tablespoon white-wine vinegar
1 tablespoon sugar
2 tablespoons corn, peanut or vegetable oil
1 tablespoon sesame oil

Steps:

Bring enough water to the boil in a kettle to cover the chicken. Add the chicken and cook about one minute. Drain thoroughly.
Put the chicken skin side up in a heavy soup bowl with a lid.
Cut the ham into wide, thin slices. Cut each slice into rectangles measuring about one-and-one-half by three inches. Arrange the slices slightly overlapping on top of the chicken.
Scatter the ginger pieces around the chicken. Add the four cups of water, wine and salt.
Select a large, deep pan in which the soup bowl will fit comfortably or use a steamer with a rack in which the bowl will fit. Cover the soup bowl with a tight-fitting lid or with aluminum foil. If a pan is used, place a wire rack on the bottom.
Place the bowl on the rack and pour water into the pan or steamer to a depth of about one or two inches. Cover the pan or steamer closely with a lid and bring the water to the boil. Steam the mixture for two hours, replenishing the water as necessary. Remove the chicken.
Meanwhile, cook the won ton. Drain and add the won ton to the liquid in the soup bowl. Heat thoroughly.
Combine the chopped scallions or green onions and chopped ginger in a small heat-proof bowl. Set aside.
Combine the soy sauce, vinegar and sugar in another bowl.
Heat the two kinds of oil in a wok or skillet. When it starts to smoke, add this immediately to the ginger and scallion or green onion mixture. Add the soy sauce mixture and stir to blend.
Serve the won ton with equal portions of the soup.
Let guests serve themselves the chicken, shredding it as desired with chopsticks or forks and dipping it in the sauce.

WON TON SICHUAN-STYLE

Won Ton Sichuan-Style image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 10m

Yield Four servings

Number Of Ingredients 15

Ingredients

1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 tablespoons finely chopped fresh coriander
1/3 cup finely chopped scallions or green onions
1/2 teaspoon crushed Sichuan peppercorns
2 tablespoons chili paste with garlic, available in bottles in Chinese markets
3 tablespoons dry Sherry or Shao Hsing wine
1 tablespoon white-wine vinegar
1 1/2 teaspoons cornstarch
1/8 teaspoon monosodium glutamate, optional
1 1/2 teaspoons sugar
1 teaspoon sesame oil
1 1/2 tablespoons dark soy sauce
20 pork won ton (see recipe)
2 tablespoons corn, peanut or vegetable oil

Steps:

Blend the garlic, ginger, coriander, scallions or green onions, peppercorns and chili paste with garlic. Set aside.
Blend the wine, vinegar and cornstarch. Stir to blend. Add the monosodium glutamate, sugar, sesame oil and soy sauce. Blend and set aside.
Cook the won ton and drain. Set aside.
Heat a wok or skillet and, when it is almost smoking, add the corn oil. Immediately add the garlic and ginger mixture. Cook, stirring, 30 seconds.
Add the won ton and stir quickly. Add the cornstarch mixture and cook, stirring, 30 seconds. Spoon the won ton onto a serving dish. Serve piping hot in small bowls.

Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 82 grams, Fiber 1 gram, Protein 116 grams, SaturatedFat 26 grams, Sodium 627 milligrams, Sugar 2 grams, TransFat 0 grams

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