Alright, buckle up, folks, because I’m about to spill the beans on my fried chicken dim sum adventure. Let me tell you, it was a journey!
First things first, I saw this “fried chicken dim sum recipe” floating around online and thought, “Hey, I’m game!” I mean, who doesn’t love fried chicken AND dim sum? Seemed like a match made in culinary heaven, right?
So, I started by gathering my ingredients. The recipe I found called for ground chicken, some shrimp (because, why not?), ginger, garlic, soy sauce, sesame oil, and a bunch of other stuff. Honestly, I didn’t have everything on hand, so I improvised a little. Don’t judge! A little bit of this, a little bit of that – that’s how magic happens in the kitchen, am I right?
Next, I started prepping the filling. I minced the ginger and garlic, chopped up the shrimp, and threw everything into a bowl with the ground chicken. Then came the soy sauce, sesame oil, a pinch of sugar, and some white pepper. I mixed it all together with my hands – yeah, I know, not the most elegant, but it gets the job done. I gotta say, it smelled pretty darn good at this point.
Now, here’s where things got a little tricky. The recipe said to use wonton wrappers. I went to three different grocery stores, and couldn’t find any decent ones, so I just grabbed some spring roll wrappers. I figured, close enough, right? I laid out the spring roll wrappers on a cutting board and spooned a dollop of the chicken mixture onto each one. Then, I folded them up like little purses – or at least, I tried to. Some of them looked more like mangled envelopes, but hey, nobody’s perfect.
After assembling all the little dim sum wannabes, it was time to fry! I heated up some oil in a pan – not too hot, not too cold, just right (like Goldilocks’ porridge). Then, I carefully lowered the little parcels into the oil and let them sizzle away. They turned a beautiful golden brown in just a few minutes. I pulled them out and let them drain on some paper towels.
The moment of truth! I plated up my fried chicken dim sum, garnished with some chopped green onions, and took a bite. You know what? They weren’t half bad! The chicken filling was flavorful and juicy, and the wrappers were crispy and crunchy. It wasn’t exactly authentic dim sum, but it was a fun and tasty experiment.
Here’s a quick rundown of what I learned:
- Don’t be afraid to improvise. If you don’t have all the ingredients, just use what you’ve got.
- Spring roll wrappers work in a pinch, but wonton wrappers are probably better.
- Make sure the oil is hot enough, but not too hot, or you’ll end up with burnt dim sum.
Would I make this again? Probably! It’s a fun and easy recipe that’s perfect for a snack or appetizer. Plus, it’s a great way to use up leftover chicken. So, if you’re feeling adventurous, give it a try! Just don’t expect it to be exactly like the dim sum you get at your favorite Chinese restaurant.
All in all, it was a fun kitchen adventure. Give it a shot if you’re bored. You might just surprise yourself.