with Sweet Mustard & Celery-Almond Salad
Yield: Makes 40 wontons
Prep Time: 1 hour
Wine Suggestion: Columbia Valley Riesling
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
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.
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
Whisk ingredients together.
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
Whisk ingredients together.
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
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.
