Appetizer & First Course

Chinese Plum Chicken Wontons

with Sweet Mustard & Celery-Almond Salad

Yield: Makes 40 wontons
Prep Time: 1 hour

Chicken & Wontons

INGREDIENTS

4 chicken breasts
Kosher salt & pepper, to taste
Plum sauce, recipe follows
20 wontons, halved into triangles & fried in canola oil
Sweet mustard, recipe follows
Celery-almond salad, recipe follows

INSTRUCTIONS

Season chicken breasts with salt & pepper; grill on both sides until nearly done. Set chicken on baking tray; drizzle each with a tablespoon of plum sauce. Bake chicken in 350° oven until cooked through; cool completely and slice thinly.

To serve: Place fried wontons on serving platter. Top each with a dollop of sweet mustard, two or three slices of chicken, a drizzle of plum sauce, and a nice mound of celery-almond salad.

Plum Sauce

INGREDIENTS

1 small jar of prepared plum sauce
Freshly grated ginger, to taste
Soy sauce, to taste
Freshly squeezed lime juice, to taste
Plum wine, to taste

INSTRUCTIONS

Whisk ingredients together.

Sweet Mustard

INGREDIENTS

3 Tbs. Dijon mustard
2 tsp. prepared hot Chinese mustard
¼ c. pickled ginger juice
1 Tbs. sugar
½ c. peanut oil
2 tsp. sesame oil, or more to taste
½ tsp. red chili paste, or more to taste
Kosher salt & freshly ground black pepper, to taste

INSTRUCTIONS

Whisk ingredients together.

Celery-Almond Salad

INGREDIENTS

¼ c. rice wine vinegar
Pinch of sugar, to taste
Pinch of salt, to taste
½ c. peanut or canola oil
Sesame oil, to taste
1 c. thinly sliced celery
1 small bunch basil, julienne
¼ c. julienne purple cabbage
¾ c. sliced almonds, toasted

INSTRUCTIONS

Make a simple dressing with rice wine vinegar, sugar, salt, peanut oil and sesame oil; set aside.

In medium bowl combine celery, basil, purple cabbage and almonds. Just before using, toss salad with just enough dressing to coat – all the dressing may not be needed.