CHEESY CHICKEN DUMPLINGS
As this could be a rich dish due to the cheesy Alfredo sauce I would recommend it to be served together with some fresh salad greens to balance the taste. And for some nutty flavour, you could also scatter some toasted pine nuts on top of the prepared dumplings before serving.
(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)
Ingredients:
1 Bottle 350g Prego Cheesy Alfredo
20 Round Dumpling Wrappers
150g Mince Chicken Meat
20g Carrot, finely chopped/grated
2 Shallots, finely chopped
3 Fresh Water Chestnut, finely chopped
1/2 Tablespoon Chopped Parsley
Marinade:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cornflour
2 Cloves Garlic, slice thinly
Garnish:
Freshly Grind Black Pepper
Dried Chili Flakes, optional
Method:-1. Marinate mince chicken, carrot, shallot, water chestnut and parsley together with marinade for at least 10 minutes.
2. Wrap each dumpling wrapper with 1/2 tablespoon of mince meat mixture by wetting the edge of the wrapper with some water and fold it into half.
3. Cook the dumplings in a medium pot filled with boiling water and 1/2 teaspoon of oil.
4. Once the dumplings float on the surface, lower the heat and continue to simmer for another 1 minute. Remove, rinse with tap water and drain well.
5. Heat up 1/2 tablespoon olive oil in a pan, sauté garlic slices until golden brown remove and set aside. Pour in Prego Cheesy Alfredo, toss in cooked dumplings and simmer for 1 minute. Top with garnish and fried garlic slices. Serve immediately.
BAKED HAINANESE CHICKEN CHOP
The is a simple version where I use bottled tomato pasta sauce to replace our usual "Asian" seasoning and at the same time retain some of the ingredients like onion, pineapple, green peas and etc to create a fusion dish. To shorten the process you could also used frozen pork/chicken schnitzel which is available in the supermarkets too.
(serves: 4 | Preparation: 20 minutes | Cooking: 10 minutes)
Ingredients:
1 Bottle( 680g) Prego Traditional Sauce
2 Chicken Breast Meat/ 4 Chicken Fillets
1.5 Cup Dried Bread Crumbs
Oil For Shallow Frying
2 Tablespoon of Olive Oil
2 Medium Onion, cut into wedges
150g Green Peas
2 Medium Tomato, cut into wedges
2 Slices Pineapple, cut into cubes
1 Cup Shredded Tasty Cheese
Marinade:
2 Teaspoons Sesame Oil
2 Teaspoons Cooking Wine
1 Tablespoon Light Soy Sauce
½ Teaspoon Ground Pepper
1 Tablespoon Cornflour
1 Large Egg
Method:-1. Tenderise the chicken by flatten it with a meat mallet or the back of the knife for easy cooking before marinate it for least 10 minutes.
2. Pour cooking oil into a frying pan till about 1cm in depth and heat it up. At the meantime roll the marinated chicken fillet in breadcrumbs, pressing firmly.
3. Cooked chicken fillet for 2 - 3 minutes on each side until golden brown or cooked through on medium low heat. (do not use high heat or it will burnt the breadcrumbs)
4. Drain on absorbent paper, cut into 1cm thick slices and set aside.
5. Sauté onion till soft add in green peas and cook for 30 seconds before stirring in Prego Traditional Sauce, tomato and pineapple, simmer for 2 minutes.
6. Arrange chicken schnitzel on top of the cooked pasta or rice in a baking dish, top with pasta sauce mixture and shredded tasty cheese.
7. Bake in pre-heated 200 degree oven for 5 minutes until cheese turns golden brown. Serve.
Lastly hope you would like these 4 dishes that I have prepared using the Prego Pasta Sauce for this coming festive season. And for your information, there is also a "Holiday Giveaways With Campbell's" promotion where consumers could spent S$6.00 to quality for the festive draw to win travel vouchers up to S$3,000. Details can be found HERE or at major participating supermarkets. Cheers and have a great week everyone!
