|Asian Chicken Layer Dip|
|Cigar Box Guitar|
My favorite dish of her party was the Asian Chicken Layer Dip. I made this (again and took pictures) for Christine's and Kevin's anniversary. I have to admit; I didn't quite follow the recipe below because I was in the hurry up and get it made mode. Why? Because, I was running late as usual.
A couple of tips: I use a rotisserie precooked chicken from the grocery store; make sure you add the milk to the cream cheese otherwise it won't spread well; if you don't like cilantro you can substitute parsley; and you can substitute your favorite nut or dried ramen noodles for the almonds. I tried making the wonton chips with cooking spray, olive oil, and butter. I prefer just vegetable oil.
Asian Chicken Layer Dip with Crispy Wontons
The Chicken from One Rotisserie Chicken, Shredded or Two Cups of Cooked Chicken, Chopped
2/3 Cup (60g) of Grated Carrots
1/4 Cup (15 g) of Chopped Cilantro
1 Clove of Garlic Minced
2 Tbsp of Soy Sauce
1 Tsp of Sesame Oil
1/4 Tsp of Ginger
1/4 Cup of Brown Sugar
2 Tsp of Cornstarch
1/4 Cup of Ketchup
2 Tbsp of Rice Wine Vinegar
1 Tbsp of Worcestershire Sauce
Sriracha, To Taste
1 Cup of Water
1 8oz (227g) Package of Cream Cheese, Softened
1 Tbsp of Milk
3-4 Green Onions, Chopped
1/4 Cup (22 g) of Sliced Almonds
Combine the chicken layer and refrigerate for 2 hours to overnight.
|Combing the ingredients for the chicken layer|
|I could drink this sauce|
|Mixing the cream cheese and milk to make the base|
Top with chicken layer. Drizzle sauce over the chicken layer.
|Drizzling the sauce|
Finally, sprinkle toppings on top of chicken layer. Serve with wonton chips.
One Package of Wonton Wrappers
Preheat oven to 350F/180C/Gas Mark 4. Get out several cooking sheets and cover with foil and spray with cook spray. Cut the wonton wrappers in half diagonally.
|Cutting the wrappers in half|
The bottom line: will I make this again? Yes, it is a lot of work but it is so worth it.