"Dinner for two, fancy and new
Is something, not too often you do,
Think & toil, with ideas of taste
To create a memory, is never a waste,
So today I cooked, for me & him
Put on a dress, and heels thin,
Spread the tablecloth, and candles lit
Fell back in love, bit by bit..."
Today, I decided to cook for myself. Create something selfishly just for our dinner. No guests, no hosting, just us + creativity & presentation. Often when a hobby turns into a career, you forget to indulge in a little of it for yourself. So I sat with my coffee and started pondering over my list of recipes-to-tweak-and-try (yes, I have lists for everything!), and this happened. I doused a moist steamed chicken Siu Mai (a kind of chinese dumpling) with basic Butter Chicken (a popular north indian chicken curry) sauce and served it [to ourselves!] as an appetizer.
The new year deserves a little something don't you agree? Specially on date night.
1 pound ground chicken
1 teaspoon grated ginger
1 clove of garlic, crushed
1 stalk of fresh coriander, finely chopped [stem included]
1/2 teaspoon red pepper flakes
1 teaspoon light soy sauce
Salt to taste
15-20 wonton wrappers (if they're square, trim off the corners)
10-12 teaspoons Butter Chicken Sauce. Follow my recipe, just skip the meatballs.
Mix all the ingredients from chicken to salt and refrigerate for 30 mins. Put a teaspoon of the mixture into each wonton wrapper (see how to roll them here) and cover and keep aside. Repeat this till all the chicken is used up.
Grease your bamboo steamer, and line up the dumplings. Steam for 15-20 minutes, or till the chicken is cooked through. Serve with a dollop of butter chicken sauce.