Wonton is my favorite dish; any dish made with chicken is just that delicious. This dish actually originated in China, but now it has been adapted into many incredibly delicious variations. It has been adapted to suit the distinctive flavors of the archipelago, which are well-received by locals like me. Usually, wonton is served with chili oil, but this time I made it with a drizzle of garlic oil, a little chili powder, and kaffir lime leaves.
Wonton is indeed a very easy dish to make; at first glance, it resembles dim sum, in my opinion. This dish is served in various ways—in broth, fried, or with chili oil. However, the version I made is simply boiled and then drizzled with fragrant garlic oil and kaffir lime leaves.
The shape and presentation are very simple; it can be made into frozen food—just boil it again when you have guests and serve it with garlic oil. It’s that practical. Curious about the step-by-step process? Let’s take a look below.
Ingredients
1 stalk green onion
100 grams tapioca flour
1 tablespoon oyster sauce
1 egg
Dimsum wrappers, as needed
½ teaspoon chicken bouillon
¼ teaspoon salt
¼ teaspoon ground paper
Cooking Procedure
Mix the ground chicken with tapioca flour, then add the egg and oyster sauce.
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Blend the garlic with salt, ground paper, and mushroom broth, then mix it into the ground chicken mixture.
Add the chopped green onions, then take a thin dim sum wrapper and place the wonton filling on it.
Seal the edges—don’t forget to add water—and repeat until finished and all the mixture is used up.
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Boil in boiling water, remove, and drain; boil for about 5 minutes. Don’t forget to sauté the minced garlic in oil and add kaffir lime leaves.
Results and Presentation
Serve on a serving plate immediately after removing from the heat while still warm—it’s delicious that way. Arrange the wontons on the plate, then drizzle the garlic oil (which has been cooked with kaffir lime leaves until dry) over them. The result is truly stunning—the white of the wontons beautifully complements the golden-yellow hue of the garlic. Added to this is the touch of green kaffir lime leaves and a hint of chili powder that isn’t too overpowering.
The flavor is very savory and spicy, and the texture is tender—the meat is incredibly soft. I really love the combination of flavors and textures. To ensure the meat is tender yet firm, use thigh meat mixed with breast meat to achieve a more satisfying texture.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.