Lemongrass-Soba Chicken Parcels with Ginger Peanut Steam Sauce

Ingredients

• ground chicken1 pound
• cooked soba noodles, chopped1 1/2 cups
• lemongrass, very finely minced2 tablespoons
• fresh ginger, grated1 tablespoon
• shallot, minced1
• fish sauce1 tablespoon
• egg white1
• wonton wrappers20
• creamy peanut butter1/3 cup
• coconut milk3/4 cup
• lime juice2 tablespoons
• chili oil1 teaspoon

Method

1. 1Combine the chicken, chopped soba, lemongrass, half the ginger, shallot, fish sauce, and egg white until the filling becomes sticky and cohesive.
2. 2Place a small spoonful of filling in each wonton wrapper, moisten the edges, and fold into sealed parcels.
3. 3In a wide skillet, whisk peanut butter, coconut milk, lime juice, remaining ginger, and chili oil into a smooth sauce.
4. 4Set a steamer basket over the skillet or another pot and bring the sauce below to a gentle simmer.
5. 5Arrange the parcels in the steamer, cover, and steam for 10 to 12 minutes until the chicken is cooked through.
6. 6Serve the parcels over the warm ginger-peanut sauce, spooning extra sauce around the plate.

Tips

• Keep the filling cold while shaping so the wrappers stay easy to handle.
• Do not let the sauce boil hard; a gentle simmer preserves a silky texture.

Nutrition