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Name: Chicken And Shrimp
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 Garlic minced; 2 tb Vegetable oil; 2 c Onion; diced; 1/2 lb Shrimp; deveined, peeled,; 1 sm Chicken breast; boneless,; 4 Scallions; chopped; 1 tb Ginger root; peeled, grated; 1 c Carrots; diced; 2 tb Vegetable oil

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INGREDIENTS

4 Garlic ; minced
2 tb Vegetable oil
2 c Onion; diced
1/2 lb Shrimp; deveined, peeled,
1 sm Chicken breast; boneless,
4 Scallions; chopped
1 tb Ginger root; peeled, grated
1 c Carrots; diced
2 tb Vegetable oil

INSTRUCTIONS

MMMMM------------------------BROWN SAUCE----------------------------- 6 tb Soy sauce 2 tb Rice wine 1 ts Sugar 1/4 ts Vinegar 1/2 ts Sesame oil 2 ts Cornstarch Uce ingredie ts and set -aside. Add oil To hot 1 l And stir f y garlic; -scallions and ginger Root Onds Add s rimp and stir fry -for about 2 2 : Remove from ok. Add chicken : -and stir : fry 3 : until opague . Remove. Add : -oil and stir : fry : carrots abou t 2 minutes. : -Push : ingredients to : k Restir s uce ingredients : -and add to : center of : ing until th ck and bubbly. : -Return : shrimp and : wok Heat a nd serve. Recipe by: Sue Klapper - KCXJ08A Posted to CHILE-HEADS DIGEST V3 #, MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chicken And Shrimp Dumplings with Soy Dipping Sauce Categories: Caprial1 Yield: 6 servings MMMMM---------------------SOY DIPPING SAUCE-------------------------- 1/2 c Soy sauce 2 tb Rice vinegar 2 tb Sweet hot chile sauce 2 sl Peeled fresh ginger 24 Wonton wrappers 1 tb Vegetable oil 1/2 c Chicken stock 1/4 c WaterMMMMM--------------------------FILLING------------------------------- 4 oz Ground chicken 6 md Shrimp; peeled and minced 2 Cloves garlic; chopped 2 ts Peeled; chopped fresh ; ginger 1 Green onion; chopped 2 ts Chopped fresh basil 1 tb Sweet hot chile sauce Soy sauce To prepare the sauce, put all the ingredients in a small saucepan and bring to a boil. Remove the pan from the heat and set aside. To prepare the filling, combine the chicken and shrimp in a small bowl and mix well. Add the ginger, garlic, green onion, basil, and chile sauce, mix well, and season to taste with soy sauce. Lay a wonton wrapper on a work surface. Place 1 heaping teaspoon of the filling in the center of the wrapper. Bring the sides of the wrapper up around the filling to a point at the top, pleating the sides. Repeat with the remaining wrappers and filling. In a large, nonstick saute pan, add the oil and heat over high heat until very hot. Gently place the dumplings in the pan and cook until browned, about 2 minutes. Add the chicken stock and water and steam for about 2 minutes, or until tender. Remove the dumplings from the pan and serve hot with the dipping sauce. Per serving: 85 Calories (kcal); 4g Total Fat; (44% calories from fat); 8g Protein; 3g Carbohydrate; 27mg Cholesterol; 1578mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chicken And Shrimp

4 Garlic minced
2 tb Vegetable oil
2 c Onion; diced
1/2 lb Shrimp; deveined, peeled,
1 sm Chicken breast; boneless,
4 Scallions; chopped
1 tb Ginger root; peeled, grated
1 c Carrots; diced
2 tb Vegetable oil

MMMMM------------------------BROWN SAUCE-----------------------------      6 tb Soy sauce      2 tb Rice wine      1 ts Sugar    1/4 ts Vinegar    1/2 ts Sesame oil      2 ts Cornstarch           Uce ingredie ts and set           -aside. Add oil           To hot      1 l  And stir f y garlic;           -scallions and ginger           Root           Onds Add s rimp and stir fry           -for about      2    2  :          Remove from ok. Add chicken  :          -and stir  :          fry 3  :          until opague . Remove. Add  :          -oil and stir  :          fry  :          carrots abou t 2 minutes.  :          -Push  :          ingredients to  :          k Restir s uce ingredients  :          -and add to  :          center of  :          ing until th ck and bubbly.  :          -Return  :          shrimp and  :          wok Heat a nd serve.    Recipe by: Sue Klapper - KCXJ08A    Posted to CHILE-HEADS DIGEST V3 #,   MMMMM----- Recipe via Meal-Master (tm) v8.06       Title: Chicken And Shrimp Dumplings with Soy Dipping Sauce Categories: Caprial1      Yield: 6 servings MMMMM---------------------SOY DIPPING SAUCE--------------------------    1/2 c  Soy sauce      2 tb Rice vinegar      2 tb Sweet hot chile sauce      2 sl Peeled fresh ginger     24    Wonton wrappers      1 tb Vegetable oil    1/2 c  Chicken stock    1/4 c  WaterMMMMM--------------------------FILLING-------------------------------      4 oz Ground chicken      6 md Shrimp; peeled and minced      2    Cloves garlic; chopped      2 ts Peeled; chopped fresh           ; ginger      1    Green onion; chopped      2 ts Chopped fresh basil      1 tb Sweet hot chile sauce           Soy sauce   To prepare the sauce, put all the ingredients in a small saucepan and  bring to a boil. Remove the pan from the heat and set aside.    To prepare the filling, combine the chicken and shrimp in a small  bowl and mix well. Add the ginger, garlic, green onion, basil, and  chile sauce, mix well, and season to taste with soy sauce.    Lay a wonton wrapper on a work surface. Place 1 heaping teaspoon of  the filling in the center of the wrapper. Bring the sides of the  wrapper up around the filling to a point at the top, pleating the  sides. Repeat with the remaining wrappers and filling.    In a large, nonstick saute pan, add the oil and heat over high heat  until very hot. Gently place the dumplings in the pan and cook until  browned, about 2 minutes. Add the chicken stock and water and steam  for about 2 minutes, or until tender. Remove the dumplings from the  pan and serve hot with the dipping sauce.        Per serving: 85 Calories (kcal); 4g Total Fat; (44% calories from  fat); 8g Protein; 3g Carbohydrate; 27mg Cholesterol; 1578mg Sodium  Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;  1/2 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 4 servings

Calories: 113
Calories from Fat: 83 (73%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 5.2mg		0 %
Potassium 137.4mg		4 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 6g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 113

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