Oct 12, 2011

How to Boil Water: Chicken Egg Drop Soup and Crab Rangoons

We were all set to eat Chicken Egg Drop Soup and Asian Slaw. The Asian Slaw didn't happen because it turned out I didn't have everything so it didn't happen. So instead we made our famous and favorite Crab Rangoons. It's my awesome recipe that we bake instead of fry. I can't believe I haven't posted this before now because we have it a lot, but that's okay I'm doing it now. I'm sharing my amazing yummy recipe. But first I'm going to start with the Chicken Egg Drop Soup

Ingredients:
3 1/2 cups fat-free, less-sodium chicken broth
1 1/2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
1/4 teaspoon freshly ground black pepper
1 tablespoon water 
1 large egg
1 large egg white
2 cups chopped cooked chicken breast **I used the rotisserie chicken I got a couple days ago with for the Chicken and Three-Cheese Potato Casserole
1/4 cup chopped green onions
1 tablespoon dark sesame oil
1/4 cup chopped cilantro (optional)

Combine broth and soy sauce in a medium saucepan. Bring to a boil over high heat. While broth mixture comes to a boil, combine cornstarch, pepper, and water in a small bowl, stirring with a whisk until smooth. Gradually whisk cornstarch mixture into broth mixture. Reduce heat, and simmer, stirring frequently, 1 minute or until soup is slightly thickened.

Combine egg and egg white, stirring with a whisk until blended. Slowly add egg mixture to soup, stirring gently. Add chicken, green onions, and sesame oil; cook 1 minute or until thoroughly heated.

Ladle soup evenly into 4 bowls; garnish with cilantro, if desired.


**Okay, so today was a bit of a lazy meal because I have no pictures but the final pictures. There wasn't much to actually see along the way. It's just combine things together. So there you go. This meal was actually not bad. It wasn't great. Definitely not going into the book of favorites, but it's not one that won't ever make again. 


So like I said, we were supposed to have Asian Slaw with this meal but when I realized I didn't have everything, I went with the old fall back. Crab Rangoons. So here you go. You ready for my awesome recipe?

Ingredients:
1/4 cups canned or fresh crabmeat, drained (I usually  just use one small can)
1/2 green onion (optional - it's an option that I don't use)
1/4 cup cream cheese
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
12 wonton wrappers or as  needed (I always use more than 12)
1 egg, lightly beaten

Directions:
Drain the crab meat. Lightly flake the crabmeat with a fork. If you plan to use the green onions, wash and dice it.

Combine the crabmeat, green onions (optional), cream cheese, Worcestershire sauce and garlic powder.

Lightly beat the egg.

Lay out wonton wrappers on a baking sheet (you can find wonton wrappers in the produce vegetable section of your grocery store). 

Place the small portion of crab mixture on each wonton wrapper. Then use fingers to wet the edges with the beaten egg. 

Fold the edges over and seal with the beaten egg. Bake for 10 minutes in a 425 degree oven.





They may not look like the best thing but they sure are delicious! We eat them way too much but we love them.They may still not be the healthiest but they are better baked than fried. Delicious!

So I'll see you in a couple days. Tomorrow we're having us some Garden-Scrambled Eggs with Garlic Roasted Potatoes. We've had that before and you can find all the information about that by clicking on the link. Rob's gone for the weekend so I won't be doing too much cooking on my own, so see ya when I see ya next. Sunday should be the next 'How to Boil Water.'

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