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1 package ground chicken
4–5 scallions, washed and finely chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons Glicks Soy Sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
water (for steaming)
2 tablespoons Glicks Soy Sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 to 1 teaspoon honey or brown sugar (to taste)
1 clove garlic, grated (or a pinch of garlic powder)
grated ginger (optional)
chili flakes or a small squirt of sriracha (optional)
sliced scallions (optional, for garnish)
In a bowl, combine the ground chicken, scallions, garlic, ginger, soy sauce, rice vinegar, and sesame oil. Mix well until fully combined.
Take small ramekins. Place a wonton wrapper on the bottom. Add a thin layer of chicken filling. Continue layering wonton wrapper → chicken filling until the ramekin is full, ending with a wonton wrapper on top. Continue with the remaining ramekins.
Add a small splash of water (about one to two tablespoons ) to each ramekin. In a wide pot, bring some water to a low boil. Place the ramekins inside, cover the pot, and steam for 12–15 minutes, until the chicken is fully cooked.
While steaming, whisk together all sauce ingredients in a small bowl. Adjust sweetness or heat to taste.
Carefully remove ramekins from the pot. Drizzle generously with sauce, sprinkle with extra scallions if using, and enjoy warm.
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