Thursday, 25 January 2018

Chicken Gyoza in Creamy Thai Stock 泰式椰香金元宝

*in collaboration with CP and Emporium Shokuhin

Gyoza looks exactly like Chinese Ingots (元宝). Who doesn't want lots of 元宝 in the New Year? I want lots and lots of gold ingots!! This Chicken Gyoza in Creamy Thai Stock 泰式椰香金元宝 is so easy to make that it requires only Step 1-2-3 to create the symbolic meaning for our New Year! I air fried the gyoza first for the fragrance and crispiness. And dip them into the Thai coconut cream stock for the flavours. New approach but the texture and flavours work well for my family!

CP Jumbo Shrimp Wonton and CP Chicken Gyoza are available at Emporium Shokuhin. Enjoy 50% OFF CP Jumbo Shrimp Wonton and Chicken Broth when you shop online at Promotion starts from 1st Feb 2018.

Ingredients  :

  • 1 packet CP Chicken Gyoza (about 18 pcs)

Creamy Thai Stock
  • 1 packet CP wonton soup seasoning (c/w CP Jumbo Shrimp Wonton packaging)
  • 200 ml water
  • 50ml coconut cream
  • 1 tbsp smoked paprika
  • 3 tbsp lime juice
  • 2 tbsp mirin
  • 2 tbsp fish sauce
  • 2 tsp sugar
  • 1 small onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 3 chili padi (sliced)
  • 1/2 stalk coriander (finely chopped)
  • 1 green chili (sliced)(optional)

  • 1/2 carrot (peeled, thinly sliced and cut to flower shape)
  • 1 baby red radish (thinly sliced)(optional)
  • 1 stalk coriander

Method : 
  1. Combine carrot slices and all creamy Thai stock ingredients and seasonings in a saucepan and bring to boil. Set aside.
  2. Heat dumplings/Jumbo shrimp wontons as per packet instructions. Deep fry, air fry or bake (I air fried at 200C for 10 mins).
  3. When ready, assemble all in serving plate, garnish and serve. 

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)


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