MD Rokun
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![Replying to @KissMyFatAsh Another Papa Tea recipe from the restaurant vault 🙌🏼 What’s the next recipe you wanna see? Lmk in the comments! ➡️ Recipe: Papa Tea Hot and Sour soup Serves 4-5 - [ ] 5 1/2 cups chicken stock (low sodium) - [ ] 5 oz firm tofu (1/4 of one normal package) cut into thin 1inch x 1/4 inch strips - [ ] 1 cup wood ear mushrooms or mushroom of choice - [ ] 1/2 cup bamboo shoot strips, strained Chicken: - [ ] 1/4 lb chicken thigh, cut into 1/4 inch strips - [ ] Salt and pepper to taste Seasonings & sauces: - [ ] 4 tbsp distilled vinegar - [ ] 2-3 tbsp sambal chili paste (depending on spice tolerance) - [ ] 2 1/2-3 tbsp soy sauce (adjust to taste) - [ ] 1 tbsp dark soy sauce - [ ] 2 tsp sugar - [ ] 1 tsp chicken bouillon - [ ] 1/4 tsp ground white pepper - [ ] 2 eggs, whisked - [ ] Slurry: 3 1/2 tbsp corn starch + 1/4 cup water - [ ] Green onions, sliced - [ ] Cooking oil 1. If using chicken, season with salt and pepper and marinate for 15 mins. Rehydrate wood ear mushrooms for 10 mins in hot water. Prepare all the veggies and tofu. 2. In a large pot, add oil, chicken, and garlic until garlic is fragrant. Add chili paste and cook chicken through. 3. Add mushrooms and bamboo shoots. Sauté for 2 mins. 4. Pour in chicken stock. 5. Season with vinegar, soy sauce, dark soy sauce, sugar, chicken bouillon, ground white pepper and sesame oil. Bring to a boil. 6. Add cornstarch slurry (add more than 3 1/2 tbsp if you want soup to be thicker). 7. Turn the heat down to medium. Add tofu. 8. Whisk two eggs together. Turn stove down to low (do not let it boil). Then slowly pour eggs in a thin stream around the pot. 9. Let eggs set for 20-30 seconds and then gently stir soup creating egg ribbons. 10. Garnish with green onions. Serve and enjoys! #hotandsoursoup #chinesefood #takeout #EasyRecipe #asianfood](/video/cover/7320036134090706218.webp)
![Going through all of my Dad’s old restaurants recipes have reminded me how much his customers loved these fried wontons. We only sold cream cheese wontons upon special requests but everyone in town knew these chicken ones were my dad’s signature 🥰 I love this recipe because you can make the filling ahead of time and freeze it before thawing and wrapping them when you’re ready for it! It’s so simple to make too! ➡️ Recipe: Papa Tea’s Chicken Fried Wontons - [ ] 1lb ground chicken - [ ] 2 cups cabbage, finely chopped - [ ] 1 cup onions, finely chopped - [ ] 4-5 green onion stalks, thinly sliced - [ ] 2 tsp kosher salt - [ ] 2 tsp sugar - [ ] 1 1/2 tsp chicken bouillon - [ ] 1 tsp ground white pepper - [ ] 4-5 cloves garlic, finely minced - [ ] Wonton wrappers - [ ] Water for sealing - [ ] Frying oil, I use peanut oil 1. In a large bowl, combine ground chicken, cabbage, onions, green onions, salt, sugar, chicken bouillon, white pepper and garlic. Mix for 1-2 mins my hand or until evenly combined. 2. Separate wonton wrappers and set one small bowl with water aside. 3. To fill wontons, take 1 tbsp of filling and place it in the center of one wrapper. Brush all the edges with water. Pinch 2 opposite corners to form a triangle. Tightly seal by ensuring all air pockets are gone. 4. In a large wok, heat enough frying oil to deep fry wontons to 350F. Fry wontons in small batches to ensure the wok is not overcrowded. Make sure to flip in between cooking. Cook for 6-7 minutes. The filling should be cooked through and the wontons are golden brown. 5. Strain and enjoy by itself or sweet and sour sauce! *These can be made in the air fryer just spray cooking oil all over the wrapped wontons and air fry at 350 for 13-15 mins or until cooked through. **If you have leftover filling you may freezer in a freezer bag and thaw whenever you are ready to use it again. #friedwontons #chicken #chickenwontons #EasyRecipe #takeout #chinesefood](/video/cover/7331836452269018410.webp)
