A contort on the great crab rangoon. Bison sauce, destroyed chicken, and cream cheddar, singed together in a wonton for the ideal brilliant wild ox chicken wonton.
Bison CHICKEN. That's the short and long of it? I think I've effectively exposed my whole family to bison chicken rangoons now. I have constrained wild ox chicken upon everybody, in any case. Family social affairs, Super Bowls, and excursions. The uplifting news is everybody has enjoyed it — even the doubters.
Wild ox chicken rangoons or bison chicken wontons are developing in prominence. I'm seeing them rise on menus in eateries all over. They are a fiery, wild ox chicken variety of the American-Chinese great, crab rangoon. It's basically a straightforward wild ox chicken plunge, stuffed into a customary wonton.
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INGREDIENTS
- 1 boneless chicken breast, fully cooked and shredded
- 1 12 ounce package wonton wraps
- 8 ounces cream cheese
- 1/2 cup buffalo sauce (not hot sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
INSTRUCTIONS
- Bring a medium saucepan of water to a boil and add chicken. Lower to medium heat and cover. Simmer for 15-17 minutes until chicken fully cooked through. Remove and shred using a fork until fine.
- Combine the shredded chicken, cream cheese, buffalo sauce, onion powder, and garlic powder in a bowl. Mix well until fully combined and creamy.
- Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold over into a triangle, pinching the edges to seal the rangoon together.
- Fill a large dutch oven with 2-3 inches of canola or vegetable oil and place on high heat. Once hot, place 5-6 rangoons in the dutch oven at a time, and fry until golden. About 15-20 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast so be sure to monitor. The edges will burn quickly.
- Place on a paper towel and allow to slightly cool before serving.
For more detail : bit.ly/325sqgs
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