Chile Chicken with Cashews over Scallion Ginger Rice and Crab Rangoons

I came across the "Chile Chicken with Cashews over Scallion Ginger Rice" at Ruth's blog, "Once Upon a Feast." It was an interesting episode in the kitchen tonight, requiring both of us to complete the meal. I'm not a fast cook and the quick cooking of both the chicken dish and the rice dish made multitasking impossible for me. However, the taste for both of these dishes and the way they compliment each other definitely makes them keeper recipes. I always follow a recipe the first time I make it to the best of my pantry and the local availability of ingredients. I found this recipe yesterday but did not plan to make it tonight. Shortly after lunch, I received an email from Ron with the ever present question "What's for Dinner?" I sent him a link to this recipe on Ruth's site and he thought it looked good. He also thought crab wontons would go well with this menu. And he was right. I couldn't quickly locate our usual wonton recipe, but found this wonderfully delicious "Crab Rangoon" recipe at Ali's blog "Something So Clever." We are even thinking the spread might be good on crackers. I recommend having all your ingredients chopped and ready to go before beginning the chicken or rice dish. And if you are not a coordinated cook, (like me), another set of hands are helpful. The Crab Rangoons are really easy to make and I would recommend this recipe to everyone. Menu Twenty-Seven for 2006: Chile Chicken with Cashews Scallion Ginger Rice Crab Rangoons 3 new recipes today 21 new recipes for 2006 Print-Friendly Recipe: Chile Chicken with Cashews Scallion Ginger Rice Crab Rangoons Chile Chicken with Cashews From Nina Simond's "A Spoonful of Ginger" Prep time: 10 minutes (as in most stir fry recipes, it's critical to have everything cut up and measured before you start the cooking which takes no time at all) Marinating time: 30 minutes Cooking time: 5-10 minutes Serves 6 Ingredients: 1 1/2 lb boneless, skinless chicken Canola oil for sauteing 1 1/2 cups thinly sliced water chestnuts (I used one 5 oz. can of sliced water chestnuts) 1 cup dry roasted cashews Marinade: 2 tbsp soy sauce 1 1/2 tbsp rice wine or sake (I used rice wine) 1 tsp toasted sesame oil 1 tbsp fresh ginger, minced 1 tsp cornstarch Seasonings: 1 1/2 tbsp scallions, white parts only & minced 2 tbsp garlic, minced 1 tsp hot chile paste Sauce: 3/4 cup chicken broth 3 tbsp soy sauce 2 1/2 tbsp rice wine or sake (I used rice wine) 1 1/2 tbsp sugar 1 tsp toasted sesame oil 2 tsp Chinese black vinegar or Worcestershire sauce (I used Worcestershire) 1 1/4 tbsp cornstarch Instructions: 1. Trim chicken and cut into 1/2 inch cubes. Place in a bowl and add to premixed marinade. Toss and let sit for 30 minutes. 2. Heat wok (or large skillet), add oil and heat until very hot before adding chicken. Cook over high heat until the chicken is cooked (3-5 minutes). Remove with a slotted spoon and reserve. Wipe out pan. 3. Reheat the pan adding more oil and seasonings. Stir fry for 15 seconds or so (until you get the fragrance). Add the water chestnuts and toss for 1 minute or so. 4. Add the premixed sauce and return the chicken. Add the cashews. Toss to coat everything with that wonderful sauce and heat through. 5. Server with a vegetable and steamed rice or Scallion Ginger Rice (the Scallion Ginger Rice compliments the dish very well). Scallion Ginger Rice Prep time: 10 minutes Cooking time: 5 minutes Serves 6 Ingredients: 2 tbsp canola oil 2 1/2 cups whole scallions (green parts included), minced 3 tbsp fresh ginger, minced 1/3 cup rice wine or sake 5 cups cooked rice (really, really cold, hot rice will get mushy). Sauce 3 tbsp chicken broth 1 tbsp soy sauce 1 1/2 tsp toasted sesame oil Salt & pepper (I used pepper but no salt since the soy has salt in it) Instructions: 1. Heat a well seasoned wok or large non stick skillet over high heat. Add oil and heat until very hot. Add scallions and ginger and stir for 20 seconds or so until very fragrant. Add rice wine. Toss lightly for a minute. 2. Add the rice and stir fry for 2-3 minutes until heated through. Add the premixed sauce, toss to coat the rice and serve. Crab Rangoon Ingredients: 8 ounces cream cheese 12 ounces fresh crab meat or 2 cans of crab meat, drained and flaked 1 teaspoon red onion, chopped 1/2 teaspoon Worcestershire sauce 1/2 teaspoon light soy sauce freshly ground pepper, to taste 1 green onion, finely sliced 1 large clove garlic, smashed, peeled, and finely minced 1 package won ton wrappers 1 small bowl filled with water for wetting wontons Oil for deep frying Dipping sauce (Teriyaki or Sweet and Sour sauce) Instructions: Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time. On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton. Add about 1/2 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal. **Important: You only want to wet 2 of the 4 edges, not every single edge. Otherwise they wont stick! You need a dry side and a wet side for it to seal properly!** Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder. Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. (To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying). 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